Simple Yorkshire Pudding
Ingredients
· 3
large eggs
· 1
1/2 cups whole milk
· 1
1/2 cups flour
· 3/4
teaspoon table salt
· 3
tablespoons beef fat
Directions
1. Whisk the eggs and milk into a
large bowl until well combined. In a separate bowl, combine salt and flour,
then add gradually into the egg mixture. Whisk quickly until the flour is
incorporated and the mixture is smooth. Cover it with plastic wrap and let
stand for at least one hour, but no more than three.
2. Collect the fat from the roast. If you’re collecting the fat from a fresh
roast, the best time to do it is after the roast has been in the oven for an
hour, and while the roast rests. Whisk 1 tablespoon of beef fat into the batter
until it’s bubbly and smooth. Transfer the batter to a large measuring cup or
pitcher.
3. Measure 1/2 teaspoon of beef
fat into each cup of a standard muffin pan. Once the roast is out of the oven,
set the oven to 450 degrees. Place the pan into the oven to heat for 3 minutes.
Quickly remove the pan from the oven, close the door, then divide the batter
evenly between the 12 muffin cups so each are about 2/3 full.
4. Return the pan to the oven then
bake for 20 minutes. Reduce the oven temperature to 350 degrees and bake
another 10 minutes.
5. Remove the pan from the oven
and pierce each pastry with a skewer to release the steam and prevent collapse.
Serve immediately.