Yorkshire Pudding

Steps

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1. 1
   In a medium bowl, combine 120 grams of all-purpose flour and 1 teaspoon of salt. Whisk together until well blended and set aside.
   ≈0:06
2. 2
   In a large bowl, crack 3 eggs and add 300 milliliters of milk. Whisk together until smooth and well combined.
   ≈0:41
3. 3
   Gradually pour the egg and milk mixture into the flour mixture while whisking continuously until smooth and crepe-like in consistency.
   ≈2:03
4. 4
   Transfer the batter to a bowl and refrigerate for at least 10 minutes (or prepare up to a day ahead). Meanwhile, preheat the oven to 425°F (220°C).
   ≈2:57
5. 5
   Place a muffin tin in the oven and spoon about 1 teaspoon of beef drippings or oil into each well. Bake for about 10 minutes until the oil is screaming hot and just beginning to smoke.
   ≈3:18
6. 6
   Set out a trivet and remove the chilled batter from the refrigerator. Stir it quickly (the flour settles), then working rapidly, spoon about 1/4 cup of batter into each hot well using a measuring cup or scoop.
   ≈4:25
7. 7
   Immediately return the tin to the oven and bake at 425°F (220°C) for about 20 minutes until the puddings are puffed and golden brown.
   ≈5:02
8. 8
   The puddings will puff up in the oven and deflate slightly once removed—this is normal. Serve immediately, optionally drizzled with gravy or alongside a roast.
   ≈5:36