Not having been born and raised British, but only naturalized in my 30s, I didn’t grow up eating Yorkshire Puddings with my Sunday roasts. Come to think of it, I didn’t grow up having Sunday roast dinners, either, and if we did, it was most likely venison rather than beef.
However, I distinctly remember the first time I had Yorkshire Pudding and the ‘why have I never had this before??’ thoughts that accompanied it. It’s the perfect thing to warm the body and soul on a chilly winter’s day – Sunday or not.
I have been told by native Brits that this is not how their mothers and grandmothers taught them to make Yorkshire Puddings, but this recipe never fails me. I use a muffin pan of the type that makes six extra large muffins for six large, fluffy Yorkshire Puddings.
4 oz flour
4 large eggs
10 ounces milk
bacon or beef fat
Measure the flour and a good pinch of salt into a large mixing bowl. Make a well in the center, and add the eggs. Gradually beat the eggs into the flour. When the eggs are thoroughly mixed in, slowly beat in the milk.
Allow the mixture to rest in the refrigerator for 30 minutes or several hours, if possible.
When you’re ready to bake them, turn the oven on to 400 degrees. Put about 1-2 teaspoons of fat into each muffin cup. Put the muffin pan into the hot oven for about 5 minutes. Quickly pour the batter into the pan and return it to the oven immediately.
Bake for about 35-40 minutes, until the puddings are puffy and golden brown. Serve immediately.