Traditional Yorkshire Pudding

As legend has it, Yorkshire puddings were traditionally cooked in a pan of fat, at the bottom of a hearth, underneath a large piece of roasting beef. The smoky heat from the fire, along with all the other goodness dripping into the pan from the meat, must've made for quite a delicious pastry. Though limited by modern ovens, we can still come close to the original by using real rendered beef fat, without which you're just eating a popover.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 103 Calories

Ingredients

• 4 large eggs
• ⅞ cup all-purpose flour
• 1 cup whole milk
• 1 teaspoon kosher salt
• ¾ cup melted beef fat

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Whisk eggs and salt together in a bowl until light and frothy. Whisk in flour and milk until smooth and lump-free; batter will be thin and barely coat the back of a spoon.

Step 3

Transfer batter to a 4-cup measuring cup and chill in the refrigerator, at least 15 minutes.

Step 4

Fill each cup of a 12-cup nonstick muffin tin with 1 tablespoon melted beef fat; use your finger to grease the sides and tops of the cups. Place the muffin tin on a baking sheet.

Step 5

Heat in the preheated oven on the middle rack until fat is smoking hot, 10 to 15 minutes.

Step 6

Remove from the oven and fill each muffin cup halfway full with batter.

Step 7

Bake pudding in the preheated oven until browned and fully puffed, about 25 minutes more. Remove from the oven and immediately poke a hole in the center of each to release steam. Serve hot, warm, or room-temperature.