Yorkshire Pudding
Using leftover beef fat, eggs, flour, salt, and milk this recipe recreates one of the United Kingdom's favorite pastries to accompany meat and gravy.
Ingredients
- 4 Eggs
- 1 cup Whole Milk
- 1 1/4 cups Flour
- 1 tsp Salt
- 1/2 cup Beef Drippings or Oil Sunflower or Grapeseed
Instructions
- Preheat oven to 400 degrees.
- In a mixing bowl, beat the four eggs. Add milk, salt, and half of the flour.
- Stir together, add flour to thicken the consistency of the batter. You want the batter to coat the back of a spoon but not be too thick. Pour the batter into a liquid measuring cup.
- Let the batter rest for 20 minutes.
- Using a muffin tin, place ¼” of drippings or oil into each muffin mold. Place in the oven for 15 minutes so that it is very hot.
- Carefully pour the batter into each mold until it is a little over ¾ of the way full. Try not to get batter outside of the mold or it could stick.
- Bake for 20 minutes then remove from the oven and let rest for ten minutes.
- Do not open the oven while they are rising, it will make them collapse.