Beef tallow or oilper mold, approximately 5 grams1 tsp
Steps
1
Break the eggs and beat lightly, then add a small amount of milk and mix well.
2
Sift the all-purpose flour into the mixture using a sifter or strainer, add salt, and ensure there are no lumps.
3
Gradually add the remaining milk and mix until smooth and pourable. The batter should be thick enough to coat the back of a spoon.
4
Pour the batter into a measuring cup, cover, and refrigerate. If possible, refrigerate overnight; otherwise, refrigerate for at least 2 hours and remove from the fridge 1-2 hours before use.
5
Preheat the oven to 400°F. Add 1 teaspoon of beef tallow to each mold or popover cup and place in the oven to heat for 10-15 minutes until the oil reaches 400°F.
6
Gently stir the batter to restore its liquid consistency if it has settled. Quickly remove the heated molds from the oven.
7
Carefully pour the batter into the center of each mold (not on the sides) to about halfway full. Catch any drips with a spoon and immediately return to the oven.
8
Bake for 25-30 minutes until the Yorkshire puddings are golden brown, puffed, and hollow inside.
9
Remove from the oven and let cool for a moment. Serve with gravy or beef drippings.
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