Ingredients:

  • 140 g (1 cup) Plain (All-Purpose) Flour, sifted
  • 3 Large Eggs, room temperature then chilled
  • 200 ml (7 fl oz) Whole Milk, chilled
  • 5 g (1 tsp) Fine Sea Salt
  • Pinch of Black Pepper (Optional)
  • 60 g (4 tbsp) Beef Dripping (Lard/Tallow), or high smoke point oil for cooking

Instructions:

  1. Prepare and Chill the Batter: Sift the flour and salt into a large bowl. Whisk in the eggs until smooth. Gradually incorporate the cold milk, whisking vigorously until the batter is lump-free and resembles thin cream. Cover and place in the refrigerator for at least 30 minutes.
  2. Preheat the Oven and Pan: Preheat the oven to 230°C (450°F). Place 1 teaspoon (about 7g) of beef dripping or oil into each cup of a 12-cup muffin tin or specialized tray.
  3. Heat the Fat: Place the tin with the fat into the preheated oven for 10–15 minutes until the fat is visibly smoking hot. This extreme heat is crucial for the rise.
  4. Pour the Batter: Carefully remove the smoking hot pan from the oven. Working quickly, pour the chilled batter directly into the center of each cup, filling it approximately halfway. The fat should sizzle aggressively immediately.
  5. Bake Undisturbed: Immediately return the tin to the oven. Bake for 18–22 minutes. Absolutely do not open the oven door during this period.
  6. Finish and Serve: Reduce the temperature to 180°C (350°F) for the final 2–3 minutes to crisp the sides. The Yorkshire Puddings should be dramatically risen and golden brown. Serve immediately with gravy.