Yorkshire Pudding
Also called popovers, a crispy puffed up side to serve with roast beef and smother with gravy
Servings: 12 muffin sized
Ingredients
- 4 large eggs
- ¾ cup whole milk
- 1 Tbsp whole milk
- 2 tsp water if using 2% milk, dilute with 1 tsp only and use milk for the rest of the measured liquid
- 1 cup all purpose flour
- 2 tsp all purpose flour
- pinch of salt
Instructions
- Whisk all ingredients together and refrigerate until 30 minutes before cooking.
- While waiting for batter to return to room temperature, remove roast from oven and allow to rest. Increase oven heat to 450°.
- Place a tsp of lard or meat drippings into each of 12 muffin holes. After 20 minutes of batter being out of the refrigerator, place muffin tin in the oven and heat for 10 minutes.
- Give the batter a quick whisk and carefully pour evenly into the hot pan, filling about half way or a little less. Return pan to oven and bake about 17-18 minutes until puffed up and browned.
Notes
You'll want to turn your hood fan on because the fat will smoke when heated to that temperature.
DO NOT use olive oil.