Yorkshire Pudding

This is the quintessential Sunday night accompaniment. In my mind, the mere mention of the word Yorkshire conjures up a perfectly seasoned, perfectly rare roast beef, and the richest, darkest gravy you can imagine. When I think of Yorkshire pudding, I think of too-many-to-count family dinners: milestones celebrated, holidays observed, lazy days rewarded. I’m not going to tell you how to roast your beef, that’s a very subjective process that I’ll allow you to master. But when your roast is ready for serving, make sure you have a few of these beauties alongside.

This recipe comes from my Manchester-born Gran, who no doubt received it from a long line of women before her. The secret to perfect Yorkshire puddings is warm batter, screaming hot oil, and a careful foot around the oven.

Yorkshire Pudding

4 eggs
1.5 cups milk
1.5 cups flour
2 tablespoons melted butter
pinch of salt
12 tsp. shortening, for muffin tins

About four or five hours before dinner, put the eggs and milk out on the counter to come to room temperature.

Using a whisk or hand mixer, beat the eggs and milk until somewhat frothy. Add the flour and mix until smooth, stir in salt and melted butter.

When your roast beef comes out of the oven, turn the temperature to 425F. Put one teaspoon shortening into each of 12 muffin tins, and when oven comes to temp, melt the shortening until almost smoking. Working quickly, divide Yorkshire batter among 12 cups and place back in the oven. Bake for 25-30 minutes—they want to be crispy and golden on top, and you should have a wonderful little hole in the top to pour your gravy into. Serve immediately.

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