Yorkshire Pudding
6 servings10 min prep25 min cookEasy
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The Tale of Yorkshire Pudding
Story updated
Yorkshire pudding originated in Northern England in the 18th century, traditionally baked in the fat drippings beneath roasting meat to catch flavor while the meat cooked separately. It became a staple accompaniment to the British Sunday roast.
Ingredients
Scale:· 6 servings
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 cup milk
- 3 eggs
- 3 tbsp beef drippings or vegetable oil
Instructions
- 1Whisk flour and salt, then whisk in milk and eggs until smooth. Rest batter 30 minutes.
- 2Preheat oven to 450°F and divide drippings among a muffin tin.
- 3Heat the tin in the oven until the fat is smoking hot.
- 4Carefully pour batter into each cup, filling about halfway.
- 5Bake 20-25 minutes without opening the oven, until puffed and deeply golden.
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