Yorkshire Pudding

Ingredients

• 3/4 cup + 2 Tablespoon all purpose flour
• 1/2 teaspoon fine salt
• 1/2 cup whole milk (full-fat 3.5% or 2% recommended)
• 1/2 cup water
• 3 large eggs (can use 2 eggs as well, see Note 1)
• Meat Drippings, cooking oil or shortening (for the pan)

Instructions

1. 1

   Stir together the flour and salt in a medium bowl. Make a well in the centre and pour in the milk and water. Beat until fluffy, the add the eggs and continue to beat until large bubbles rise to the surface. Cover the bowl and let rest at room temperature for 30 minutes.

2. 2

   Preheat oven to 425F (not fan assisted), with the rack in the centre of the oven.

3. 3

   Brush muffin cups generously with beef drippings, lard, shortening or high smoke-point cooking oil such as vegetable or canola oil or for baking with a bit more oil, measure in about 1/2 tsp for each regular muffin cup or 1 tsp for a larger muffin tin , Yorkshire Pudding pan or popover pan.

4. 4

   Place empty pan into pre-heated oven and heat until very hot, about 12-15 minutes. Before removing the pan from the oven, re-whisk the batter and pour it into a 2-cup measuring cup so it is easy to pour. Place next to the oven to have it ready.

5. 5

   Remove the hot pan from the oven and quickly pour the batter into the muffin cups, filling about 1/2-2/3 full. The batter should sizzle as it hits the pan.

6. 6

   Place into oven and bake for 15 minutes at 425F, then reduce the oven temperature to 350F for an additional 10-15 minutes. *Use the shorter amount for smaller puddings or longer for larger puddings, depending on the pan size you are using.