Ingredients:

  • 1 2/3 cups Plain (All-Purpose) Flour
  • 4 large Eggs, room temperature
  • 1 cup Whole Milk, cold or room temperature
  • 1 teaspoon Fine Sea Salt
  • 4 tablespoons Beef Dripping or High Smoke Point Oil

Instructions:

  1. Sift the flour and salt into a medium mixing bowl and create a well in the center.
  2. Gently whisk the eggs before adding them to the flour well. Gradually incorporate the milk, whisking from the center outward until a smooth, thin, lump-free batter is achieved.
  3. Cover the batter bowl and allow it to rest at room temperature for a minimum of 30 minutes, or up to 2 hours in the refrigerator. This resting period is critical for hydration and rise.
  4. Preheat your oven to the maximum setting (220°C / 425°F or higher). Distribute the beef dripping or oil evenly among the 8 cups of a standard muffin tin.
  5. Place the tin containing the fat into the preheated oven for 10–15 minutes until the fat is visibly smoking hot.
  6. Carefully remove the smoking-hot tin. Stir the rested batter once more, and working quickly, pour the batter directly into the center of each hot cup, filling them about halfway.
  7. Immediately return the tin to the oven. Bake for 15 minutes without opening the door to allow the Yorkshire Puddings to achieve their maximum height.
  8. Reduce the oven temperature to 200°C (400°F) and bake for an additional 5–10 minutes, or until the puddings are deeply golden brown and firm.
  9. Transfer the finished Yorkshire Puddings immediately to a wire rack to maintain crispness before serving hot with gravy.