Yorkshire Pudding
Ingredients
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2 cups all-purpose flour
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4 large eggs
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1 cup whole milk
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4 tablespoons butter, shortening, lard, or cooking oil
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2⁄3 cup water
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1⁄2 teaspoon salt
Directions
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Whisk together the flour and salt in a mixing bowl. Then, make a well in the flour and add the eggs and water to the center of the well.
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Use a whisk to beat the eggs, gradually drawing flour from the inside walls of the well. Whisk until smooth.
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Whisk in the milk a splash at a time, waiting until fully incorporated before adding more. The consistency of the batter should be similar to thick heavy cream.
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Let the batter rest at room temperature for 30 minutes.
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While the batter rests, preheat the oven to 450 degrees Fahrenheit and divide the butter (or cooking fat) evenly among the wells in the popover pan.
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Heat the pan in the oven until the butter or fat is melted and sizzling, which takes about three to five minutes (and be careful not to burn if using butter).
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Take the pan out of the oven and set on a heatproof surface, then fill each well about 1⁄2 to 3⁄4 full with batter.
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Transfer the pan to the oven, and bake the popovers for 25 minutes, or until inflated and deep golden brown. If baking in a muffin tin, bake the popovers for about 15 minutes.