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Yorkshire Pudding

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)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: large roasting pan or muffin tin

Ingredients

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)

Procedures

  1. 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.

  2. 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.

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