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Amazingly Simple Yorkshire Pudding

No roast beef dinner should be served with this traditional treat.
Course Side Dish
Cuisine Edwardian, English, Titanic, Victorian
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 6

Equipment

Ingredients

  • 6 tbsp. vegetable oil or fat drippings from the roast.
  • 1 cup unbleached white flour
  • 1/4 tsp. salt
  • 1 cup milk
  • 2 large eggs beaten
  • 1 tbsp. butter melted

Instructions

  • Ideally make the batter ahead of time and let rest at room temperature.
  • Blend the flour and salt. Add the milk gradually and mix to avoid lumps.
  • Add the eggs and melted butter. Beat the entire mixture for 2 minutes so it is light and fluffy.
  • Preheat the oven at 450°F/230°C/Gas 8 and prepare your pans.
  • Traditional method: Pour a light layer of vegetable oil in the bottom of a 9 inch (23 cm) square metal pan.
    Individual servings: 1 tbsp. vegetable oil in the bottom of each cup of a 6-cup metal muffin tin.
  • Put the pan into the oven to heat the oil.
  • Carefully take the heated pan from the oven and pour the batter over the oil.
  • Bake for 20 minutes or until golden brown. Don't open the oven door to check on them under any circumstances!
  • The pudding should easily pop out on the pans or if you used one pan, quickly cut into squares. Serve with love.
  • You can successfully refrigerate leftovers and reheat in a hot oven to crisp up.