To make Yorkshire puddings, you need a simple batter of eggs, flour, milk, and a pinch of salt, plus some hot oil or beef dripping for baking. Here is a basic recipe outline: Ingredients:
- 4 large eggs
- 1 to 1 1/4 cups all-purpose flour
- 1 to 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 4 tablespoons vegetable oil or beef dripping (for the tin)
Steps:
- Combine the eggs, milk, flour, and salt in a blender or bowl and mix until smooth. Let the batter rest in the refrigerator for at least 30 minutes.
- Preheat the oven to 425°F (220°C).
- Put a teaspoon of oil or beef drippings into each section of a 12-hole Yorkshire pudding or muffin tray. Heat the tray in the oven until very hot and almost smoking.
- Pour the batter into the hot oil or dripping-filled tins about three-quarters full. It should sizzle.
- Bake for 15-20 minutes or until the puddings have risen, turned golden brown, and are crisp. Do not open the oven door during baking to prevent collapsing.
The result should be golden, crispy on the outside, and slightly moist inside, traditionally served with roast beef and gravy.
