Ingredients:

  • 1 cup (125g) All-Purpose Flour (plain flour), sifted
  • 1 cup (240ml) Whole Milk, at room temperature
  • 4 Large Eggs, at room temperature
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • Approximately 1/4 inch depth Vegetable Oil (or Beef Dripping) in each muffin tin cavity. About 2 tablespoons per cavity.

Instructions:

  1. Whisk together flour and salt/pepper in a bowl. Create a well in the centre.
  2. In a separate jug, whisk the eggs and milk together until well combined.
  3. Slowly pour the wet ingredients into the well of the dry ingredients, whisking constantly to avoid lumps. Continue until you have a smooth batter.
  4. Cover the batter and let it rest at room temperature for at least 30 minutes (or up to several hours in the fridge). This allows the gluten to relax.
  5. Preheat the oven to 450°F (230°C). Place the muffin tin in the oven with the oil in each cavity while the oven is preheating. The oil needs to be screaming hot.
  6. Working quickly (the oil will splatter!), remove the hot muffin tin from the oven. Carefully pour the batter into the hot oil-filled muffin tins, filling each cavity about two-thirds full.
  7. Return the muffin tin to the oven and bake for 20-25 minutes, or until the Yorkshire Puddings are puffed up, golden brown, and crispy. Do not open the oven door during baking, as this can cause them to deflate.
  8. Remove from the oven and serve immediately. They are best enjoyed hot.