The secret to a delicious Yorkshire pudding is a very hot oven, smoking hot fat/fat and the right mix of eggs, milk and flour. It’s crispy and light and delicious.
How to make Yorkshire pudding:
- Measure your eggs in a large measuring scale (usually 4 whole eggs).
- Measure exactly the same amount of milk as eggs.
- Measure out exactly the same amount of all-purpose flour as eggs.
- In other words, if your eggs weighed 1 cup, you’d want a cup of milk and a cup of flour. Now you have the top three ingredients for never-failing Yorkshires… but there’s more!
- Mix the eggs and milk with a mixer and add a pinch of salt. Let it rest on the counter in a bowl for about 10 minutes.
- In the meantime, take a 12-cup muffin tin or a 6-popover springform pan.
- Squeeze in about a pea-sized bit of beef fat, lard or, if you prefer, you can use vegetable oil (about 1/2 teaspoon in each cup. Vegetarian oil won’t taste like roasted meat, but it’s a good substitute if you have need one.
- Now your egg mixture should rest long enough.
- Now it’s time to add the flour, but you want to quickly sift it through the egg-milk mixture.
- Using your hand mixer, mix the flour, eggs and milk well until the consistency is like a thick cream. Let this mixture sit on the counter for at least 30 minutes or more.
- Preheat your oven to 450 degrees about 15 minutes before baking.
- Place the can with the fat on the bottom and place in the hot oven until it starts to smoke. This will take about 10 minutes.
- Remove the can and quickly fill each cup about halfway. You’ll know the pans are ready when you hear the batter sizzle as you pour it in.
- Quickly return the pan to the oven and bake for 20 minutes.
- Whatever you do, DO NOT OPEN THE OVEN while they are baking.
- You can watch the show through the glass door. After about 8 minutes, your Yorkies will begin to rise and come out of your oven beautifully, brown and crisp. Enjoying!