Traditional Yorkshire Pudding


  • 4 large eggs
  • 1 teaspoon kosher salt
  • ⅞ cup all-purpose flour
  • 1 cup whole milk
  • ¾ cup melted beef fat
  • Directions

  • Step 1

    Whisk eggs and salt together in a bowl until light and frothy. Whisk in flour and milk until smooth and lump-free; batter will be thin and barely coat the back of a spoon.


  • Step 2

    Transfer batter to a 4-cup measuring cup and chill in the refrigerator, at least 15 minutes.

  • Step 3

    Preheat oven to 400 degrees F (200 degrees C).

  • Step 4

    Fill each cup of a 12-cup nonstick muffin tin with 1 tablespoon melted beef fat; use your finger to grease the sides and tops of the cups. Place the muffin tin on a baking sheet.

  • Step 5

    Heat in the preheated oven on the middle rack until fat is smoking hot, 10 to 15 minutes.

  • Step 6

    Remove from the oven and fill each muffin cup halfway full with batter.

  • Step 7

    Bake pudding in the preheated oven until browned and fully puffed, about 25 minutes more. Remove from the oven and immediately poke a hole in the center of each to release steam. Serve hot, warm, or room-temperature.

  • Chef's Notes:

    Any high-temp oil will work, but use beef fat if at all possible.

    If making the 6 larger ones in a popover pan, bake at 375 degrees F (190 degrees C) for 32 to 35 minutes, or until as browned and puffy as possible.

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