Consistently ranked as one of the most beloved icons of British culture, Yorkshire pudding captures all the warmth and charm of old-fashioned English cooking. This recipe includes all the tips & tricks you need to create the BEST, the crispiest, most flavorful Yorkshire pudding!
**SEE BLOG POST for a complete discussion on tips and tricks for creating the best results**
In a mixing bowl, whisk or beat together the flour, salt and eggs until relatively smooth. Gradually add the milk, whisking until the batter is smooth and lump-free. Cover with plastic wrap refrigerate for at least 2 hours and preferably overnight for maximum flavor. The longer the batter rests the better the flavor will be. (*See blog post for discussion about cold versus room temperature batter to determine which results you prefer)
Preheat the oven to 450 degrees F. Using atraditional Yorkshire pudding tin(*see blog post for discussion about which type of tin to use), place a teaspoon or two of beef tallow in each tin and place the tin in the oven for about 6-7 minutes until piping hot. Pour the batter into each tin (the pan should be hot enough that the batter sizzles) between 1/2 to 3/4 full. (Note: If making two large Yorkshire puddings in two 8-inch cast iron pans, fill each pan slightly less than half full. These will need to bake slightly longer than individual puddings.) Bake the Yorkshire puddings for 11-13 minutes or until a deep golden brown.
Makes enough for 12 Yorkshire pudding tins or regular muffin tin or two 8-inch cast irons if making two large Yorkshire puddings.
Serve immediately. Traditionally served with a roast, roasted potatoes, veggies and brown gravy.
To Freeze: Let the Yorkshire puddings cool completely then freeze them in ziplock bags or an airtight container for up to one month. Let thaw and then toast in the oven.