Yorkshire Pudding

Ingredients

Eight-Cup

• 166 g all-purpose flour
• 150 g water
• 150 g milk
• 4 large eggs
• ½ tsp salt
• Beef dripping or bacon grease

Twelve-Cup

• 250 g all-purpose flour
• 225 g water
• 225 g milk
• 6 eggs
• ¾ tsp salt
• Beef dripping or bacon grease

Directions

1. Heat Fat: Add 8 g beef dripping to each of 12 pudding cups and place in the oven as it preheats to 410°F. If using bacon grease, use just enough to coat about half the bottom of each cup.
2. Make Batter: Whisk eggs and salt. Add flour and whisk into a thick paste. Gradually whisk in a little liquid until smooth, then add remaining liquid without worrying about lumps. Whisk vigorously 1-2 minutes to incorporate air.
3. Chill Batter: Transfer batter to a jug or measuring cup and refrigerate until needed.
4. Fill & Bake: Once the oven is fully preheated and fat is smoking hot, remove the pan and fill cups no more than halfway with batter.
5. Bake: Return to oven and bake 25-30 minutes without opening the door, until well risen and deeply golden.

Chef's Notes

• Do not use convection with Yorkshire pudding. The forced air prevents them from rising completely
• You can add some Colman's dry mustard to the batter to add a little spice.

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