Time: 1 hour.
Complexity: easily
Servings: 6

Yorkshire pudding is a classic British side dish, typically served with roast beef or any other meat in a thick gravy. A batter of milk, flour, and eggs is poured into a hot pan and placed in a hot oven, where the puddings become golden and fluffy. When removed from the oven, the tops will collapse, leaving a hollow in the center—the distinctive feature of Yorkshire pudding. Fill the hollow with gravy and enjoy!

Ingredients:

• 4 large eggs
• 1.5 cups whole milk
• 1.5 cups premium flour
• 1 teaspoon coarse salt
• 1/4 cup rendered meat fat or olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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eggs, premium flour, milk

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Preparation:

Step 1
• In a blender, combine the eggs, milk, flour, and salt. Blend on high speed until smooth, then let the dough rest for 30 minutes.
Step 2
• Preheat oven to 220°C. Place a 12-cup muffin tin on a baking sheet and let it warm up while the oven preheats.
Step 3
• After 20 minutes, remove the muffin tin from the oven and evenly distribute the shortening (about 1 teaspoon each) among the 12 muffin cups. Return the tin to the oven for 1–2 minutes to reheat the shortening.
Step 4
• Remove the pan from the oven and carefully fill each cavity one-third full with batter. Immediately return the pan to the oven and bake until the puddings are golden brown and puffed, about 15 minutes. Serve hot.

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