Light and fluffy with an egg-like taste, Yorkshire Pudding is a delicious side dish perfect for serving with your Sunday roast. This easy recipe will show you how to prepare the dish traditionally with beef drippings or using standard fats like butter and oil.
1/4Butteror beef drippings, bacon fat, or a combination of butter and oil
Preheat the oven to 450ºF. Place the flour, milk, eggs, and salt into a large bowl and whisk until fully combined. Set aside and let sit for 20 minutes.
Remove all the oven racks except the one at the very bottom. Pour the butter or drippings into a 10-inch sized skillet or divide between a 12-cup muffin pan.
Place the skillet into the oven or if using a muffin tin place on a large baking sheet and place into the oven. Bake for 5 minutes until the oil and pan is heated.
Remove the skillet or muffin pan from the oven carefully and whisk the batter again. Pour all of the batter into the skillet or divide between the muffin cups. Bake for 25 minutes or until the batter begins to puff up and turn a golden brown.
Serve hot, immediately.
Don't open the oven during the baking process. The pudding could fall easily.