Yorkshire puddings – crispy, light and fragrant. Serve them with roast beef or go rogue! Stuff them with smoked salmon and dill sauce. Or make mini Yorkshire puddings and fill them with thinly sliced cold roast beef and colourful, julienned vegetables. Then again you could just go ahead and indulge yourself. Watch a little butter melt on your Yorkshire pudding and eat it plain or with jam. Inhale the aroma. Crunch into your Yorkshire pudding, close your eyes and enjoy the moment.
- 4 Large Eggs
- 200 ml Whole Milk
- 200 g Flour
- Pinch Kosher Salt
- 50 ml High Smoke-Point Oil
- Preheat oven to 400 F thirty minutes before cooking. Set rack in the middle of the oven.
- Pour oil evenly into wells of muffin tin. Place muffin tin in hot oven. (You'll need good ovenproof gloves later to remove muffin tin and hot oil from oven.)
- Whisk eggs together in large bowl until bubbles start to form on top. Whisk in milk. Whisk in flour and a pinch of salt until the batter is smooth like a creamy sauce. Scrape batter into large measuring cup with pouring spout.
- Pour batter evenly into muffin wells, taking care to let the oil envelope the batter. Use a spoon to catch drips.
- Place muffin tin into center of oven. Cook for 20 minutes without opening the oven. Remove from oven when crust is golden brown and set aside to cool.
- Reheat Yorkshire puddings at 350 F for 10 minutes just before serving. You can make them earlier on the same day you eat them.