Yorkshire Pudding

Ingredients

• 1 cup all-purpose flour
• 0.5 tsp fine salt
• 1 cup whole milk
• 4 large eggs
• 4 tbsp beef drippings

Instructions

1. Whisk the all-purpose flour with the salt in a large bowl.
2. In a separate jug, whisk the eggs with the milk until smooth.
3. Make a well in the dry mixture, then gradually whisk in the egg–milk mixture until the batter is smooth and pourable. Cover and rest 45–60 minutes at room temperature.
4. Set an oven rack in the center and heat the oven to 450°F (230°C). Place a 12-cup muffin tin on a sheet tray, divide the beef drippings evenly among the cups (about 1 tsp each), and heat until the fat is very hot and just smoking, 8–10 minutes.
5. Whisk the batter briefly to recombine. Working quickly, pour it into the hot tin, filling each cup 1/2 to 2/3 full.
6. Bake until puffed tall, deep golden brown, and crisp at the edges, 20–25 minutes; do not open the oven for the first 15 minutes.
7. Serve immediately while crisp.