This recipe appears in:British Bites: Yorkshire Pudding
Arguably the most famous of the British puddings, Yorkshire pudding always makes an impressive side to serve along a perfectly cooked roast beef. But what happens if you don't have a pan of hot beef drippings to make your Yorkshire pudding in? Don't fret! You can make Yorkshire pudding in a variety of fats, taking this special occasion pudding to a fantastic side (or meal) you can make any night of the week.
Note: Beef fat drippings from a roast would be the traditional fat of choice for Yorkshire puddings, though any fat will do.
- 1 cup (5 ounces) all-purpose flour
- 1/4 teaspoon kosher salt
- 4 eggs, beaten
- 1 cup (8 ounces) milk
- 1/2 cup fat (vegetable oil, bacon fat, rendered chicken fat, lard, or beef drippings)
Adjust oven rack to middle position and preheat to 450°F. Whisk together flour and salt, and in a second bowl, whisk together eggs and milk. Slowly whisk flour mixture into egg mixture until you have a smooth batter with no lumps.
Divide fat between the muffin cups, or pour into a large roasting pan. Place the pan in the oven and heat until oil begins to smoke, about 10 minutes. Divide the batter between the muffin tins, filling them up about 1/3 of the way. (Reserve any extra batter for a second batch. If using a roasting pan, pour all batter in at once). Cook until batter is puffed and golden, 10 to 12 minutes. Remove from oven and serve immediately.