Yorkshire Puddings
- 3 large eggs
- Equal volume flour
- Equal volume milk
- Salt (add before baking)
- Approximately 2 tbsp oil per cup
Method
1. Mix the batter by volume. Crack 3 eggs into a measuring cup and note the volume. Use that same amount of flour and milk. Whisk eggs and flour until smooth, then whisk in the milk. The batter should pour like loose whipping cream.
2. Rest. Let sit 2 hours on the counter or overnight in the fridge.
3. Heat the pan. Set oven to 450°F with the fan off. Heat an empty muffin pan or 6 ramekins for 10 minutes.
4. Add the oil. Add 2 tbsp oil per cup and heat another 10 minutes until lightly smoking.
5. Bake. Work fast, fill each cup halfway to two thirds full. Bake 10 to 12 minutes at 450°F, then reduce to 350°F for another 10 to 12 minutes.
6. Cool. Move to a rack so the bottoms stay crisp. Serve hot.
