April 3, 2013
[Photograph: Sydney Oland]
Note: Beef fat drippings from a roast would be the traditional fat of choice for Yorkshire puddings, though any fat will do.
About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)
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Special equipment: large roasting pan or muffin tin
serves Serves 4, active time 5 minutes, total time 30 minutes
- 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)
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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.