Traditional Yorkshire Pudding
2 hrs 30 min (mostly resting)
Makes 12 Yorkshire puddings
Crispy, puffy individual puddings made from a rested egg batter, baked in hot beef tallow until golden brown.
| prepPreheat oven to 450°F / 230°C | ||||
| 4 large eggs | Whisk eggs, flour & salt until smooth | Gradually whisk in milk until lump-free | Cover & refrigerate batter 2 hrs or overnight | Pour batter into hot tins, bake 11–13 min until golden |
| 1 cup + 280 g all-purpose flour | ||||
| 240 ml whole milk | ||||
| 1/2 teaspoon salt | ||||
| 60 ml beef tallow (beef dripping) | Heat tallow in tins 450°F / 230°C, 6–7 min | |||
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