Giant Yorkshire Pudding
Classic Yorkshire pudding is the combination of a few humble ingredients—eggs, milk and flour—bolstered by the savory drippings from a large beef roast. The recipe is simple, and relies upon just a few ingredients whisked together in a bowl then baked at a high temperature to achieve puffy, golden-brown perfection. (Yorkshire pudding also happens to serve as a perfect accompaniment to said roast.) If you don’t have roast drippings, or run short on them, or are serving vegetarians, the recipe can also be prepared using butter instead.
- Serves: 6 persons
- 5tablespoons/75 milliliters roast drippings (or melted unsalted butter)
- 5large eggs
- 2 ¼cups/540 milliliters whole milk
- 2 ⅓cups/300 grams all-purpose flour
- 1 ½teaspoons kosher salt
Step 1Heat the oven to 450 degrees with a rack positioned in the lower third of the oven. Brush a 9-by-13-inch baking pan with 3 tablespoons roast drippings to coat the base and sides.
Step 2In a large bowl, whisk the eggs, milk and the remaining 2 tablespoons roast drippings to combine. Add the flour and salt and continue to whisk until the mixture forms a loose batter.
Step 3Transfer the baking pan to the oven and heat until warmed, 1 to 2 minutes. Pour the batter into the heated pan. Return the pan to the oven and reduce the temperature to 425 degrees. Bake until the pudding is puffy and deep golden-brown, about 40 minutes.
Step 4Remove from the oven and serve warm. (The pudding may collapse slightly if not served immediately, but it will still be delicious.)