Classic Yorkshire Pudding (Print Version)

# Ingredients:

01 - 1 cup plain flour
02 - 1 teaspoon fine sea salt
03 - 1¼ cups fresh whole milk
04 - 3 eggs, at room temperature
05 - ¼ cup beef drippings, melted lard, or neutral cooking oil

# Instructions:

01 - In a bowl, sift together your flour and salt. Crack the eggs into a separate bowl, pour in the milk, and whisk until everything's nicely combined. Slowly pour this wet mixture into your flour, whisking constantly until you've got a smooth batter with no lumps. Pop it in the fridge to chill while you get everything else ready.
02 - Get your oven nice and hot at 425°F. Add about a teaspoon of beef drippings or oil into each cup of your muffin tin, then slide it into the oven. Let that fat get seriously hot for around 10 minutes—you want it almost smoking.
03 - Give your chilled batter a quick stir. Carefully pull the blazing hot muffin tin out of the oven and quickly ladle about a quarter cup of the cold batter into each cup. Work fast and get that tin back in the oven right away.
04 - Let them bake for 20 minutes without opening the oven door. You're looking for tall, puffy puddings with golden-brown, crispy edges. Once they're done, get them to the table straight away while they're still at their best.

# Notes:

01 - Don't skip chilling the batter—it helps the puddings rise properly and develop better flavor. Without this step, they'll turn out flat and disappointing.
02 - You can use a 9x13-inch baking dish, a proper Yorkshire pudding tin, or even a popover pan instead of a muffin tin if you prefer.
03 - Listen for a sizzle when you pour the batter into the hot fat. That sound means your oil is at the right temperature. Cold oil will make your puddings greasy and dense instead of light and crispy.
04 - Keep the oven door shut the entire time they're baking. Opening it even once will cause them to collapse, just like a soufflé would.
05 - Each pudding might puff up into a slightly different shape, and that's totally normal. They'll all taste delicious regardless of how they look.
06 - A metal pan works best because it holds heat well. Avoid silicone or glass pans for this recipe.
07 - For extra-crispy puddings that rise even higher, swap out some of the milk with cold water. Adding an extra egg white will also give you more height.

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