Ingredients:

  • 1 cup All-Purpose (Plain) Flour, loosely packed (120 g)
  • 1/2 teaspoon Kosher Salt (2 g)
  • 4 large Eggs, room temperature
  • 1 cup Whole Milk, room temperature (240 ml)
  • 2 tablespoons Cold Water (30 ml)
  • 6 tablespoons Beef Dripping (Tallow) or high-smoke point oil (90 g)

Instructions:

  1. Combine Dry Ingredients: Sift the flour and salt into a large bowl. Creating a smooth batter is easier if the flour is aerated.
  2. Add Eggs: Whisk the room-temperature eggs into the flour until just incorporated. Do not over-whisk at this stage.
  3. Add Liquid: Gradually whisk in the milk and cold water until the batter is smooth and resembles thin cream.
  4. Strain and Rest: Pass the entire batter mixture through a fine-mesh sieve into a clean jug or bowl. Cover the batter and chill in the refrigerator for a minimum of 30 minutes, ideally 60 minutes.
  5. Preheat Oven and Tin: Preheat the oven to a searing hot 450°F (230°C). Place 1/2 tablespoon of beef dripping into each cup of the muffin tin. Place the tin into the preheated oven for 10–15 minutes until the fat is visibly smoking hot. This extreme heat is crucial for achieving the puff.
  6. Pour and Bake: Carefully remove the smoking hot tin from the oven. Working quickly and safely, immediately fill each cup halfway with the cold, rested Yorkshire Pudding batter. The batter should sizzle loudly upon contact with the hot fat.
  7. Cook Undisturbed: Immediately return the tin to the center shelf of the hot oven. Bake for 20–25 minutes. DO NOT open the oven door during the first 15 minutes, or the sudden temperature drop will deflate the puddings. Serve immediately while piping hot.