- 1 1/2 cup(s) all purpose flour, unbleached
- 3 tablespoon(s) beef fat
- 3 large eggs, room temperature
- 3/4 teaspoon(s) salt
- 1 1/2 cup(s) whole milk, room temperature
- Whisk eggs and milk until well blended. Whisk flour and salt. Add flour mix to egg mix; whisk until flour just incorporated and mix is smoooth. Cover with plastic wrap and let stand at rooom temperature 3 hours.
- After remove roast, whisk 1 T fat into batter until bubbly and smooth.
- Measure 1/2 t fat into each of 12 muffin cups. Heat muffin tins at 450 for 3 min. Remove from oven and divide batter, filling each cup about 2/3.
- Bake at 450 for 20 min;350 for 10 min. Remove from oven and pierce with skewer.
- If no beef, use mix of butter and canola oil. Have all ingredients at room temp. Use whisk not electric mixer.
This recipe is a personal recipe added by JoanStim and has not been tested or endorsed by MyRecipes.
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Yorkshire Pudding Recipe at a Glance
- COURSE: Side Dishes/Vegetables