Yorkshire pudding
A savory, eggy popover traditionally served alongside a holiday roast to soak up the drippings — the hot fat is the secret to the rise.
You'll need
- 1 cup flour
- 1 cup milk
- 3 eggs
- ½ tsp. salt
- Beef drippings or vegetable oil
How to make it
- Whisk flour, milk, eggs and salt into a smooth batter; rest 30 minutes.
- Add a spoonful of drippings or oil to each muffin tin cup and heat in a 425°F oven until smoking hot.
- Quickly pour batter into the hot cups, filling about halfway.
- Bake 20–25 minutes without opening the oven door, until puffed and golden.
