Traditional Yorkshire Pudding

Instructions

1. Step 1

   Gather the ingredients. Preheat the oven to 450 F/230 C.

2. Step 2

   Crack the eggs into a measuring jug. Note the measurement (it should be around 1 cup). Measure out the same amount of flour as the eggs and set aside. Measure out an amount of milk equal to the eggs and add to the jug with the eggs.

3. Step 3

   Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk . Let stand for 10 minutes.

4. Step 4

   Gradually sift the measured flour into the milk and egg mixture, again using an electric hand beater or whisk to create a lump-free batter resembling thick cream. If there are any lumps, push the batter through a fine sieve. Let the batter rest in the kitchen for a minimum of 30 minutes, longer if possible (up to several hours).

5. Step 5

   Place a pea-sized piece of lard, dripping, or 1/2 teaspoon vegetable oil into each opening in a Yorkshire pudding tin . Alternatively, use a 12-hole muffin tin. Place in the hot oven until the fat is smoking.

6. Step 6

   Add 2 tablespoons of cold water to the batter and give it another good whisk. Fill the openings in tin 1/3 full with batter and return quickly to the oven.

7. Step 7

   Bake approximately 20 minutes or until golden brown, puffed, and crisp. Repeat until all the batter is used up.

8. Step 8

   Serve and enjoy.