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Traditional Yorkshire Pudding

Traditional Yorkshire Pudding

Cost $5, save $10

Source: Recommended by CookPal

  • 35 Min
  • 12 Servings
  • $5

INGREDIENTS

  • Base Ingredients

    • 🥚 4 large eggs
    • 🧂 1 teaspoon kosher salt
    • 🥛 1 cup whole milk
    • 🌾 ⅞ cup all-purpose flour
    • ¾ cup melted beef fat

STEPS

1

Whisk eggs and salt together in a bowl until light and frothy. Whisk in milk and flour until smooth and lump-free; batter will be thin and barely coat the back of a spoon.

2

Transfer batter to a 4-cup measuring cup. Chill in the refrigerator at least 15 minutes.

3

Preheat the oven to 400 degrees F (200 degrees C) with oven rack in center position.

4

Spoon 1 tablespoon melted beef fat into cups of a 12-cup nonstick muffin tin; use your finger to grease sides and tops of cups. Place the prepared tin on a baking sheet.

5

Place in the preheated oven until fat is smoking hot, 10 to 15 minutes.

6

Remove from the oven; spoon batter into the cups, filling each 1/2 full.

7

Bake in the preheated oven until browned and fully puffed, about 25 minutes. Remove from the oven; immediately poke a hole in center of each to release steam. Serve hot, warm, or room-temperature.

NUTRIENTS

Per 1 serving

🔥

103

Calories

  • 10
    Protein
  • 8
    Carbs
  • 3
    Fats

💡 Cold batter yields better puffing for Yorkshire puddings. Chill for at least 15 minutes or longer if time permits.Ensure that the beef fat is smoking hot before adding the batter for the best texture and puffiness.If beef fat is unavailable, you can substitute with vegetable oil or lard, though this alters the traditional flavor.