Yorkshire Pudding

A batter that rises sharply to form a golden, airy shell, crispy on the edges and soft at the center. The scent of smoking fat and seared batter is the hallmark of a successful side dish.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 363
• Protein: 6 g
• Carbs: 20 g
• Fat: 29 g

Ingredients

• 100 g Wheat flour ( sifted )
• 2 piece Egg ( beaten )
• 100 ml Whole milk ( at room temperature )
• 1 pinch Fleur de sel
• 50 ml Sunflower oil ( for the tin )
• 50 g Beef dripping optional ( diced into small pieces )

Instructions

1. Batter preparation

   Mix the flour and sea salt in a mixing bowl. Make a well, add the eggs and gradually whisk in the whole milk. The batter should be smooth and coat the back of a spoon like a thin cream.

2. Resting the batter

   Let the batter rest at room temperature. This resting period allows the starch to swell, ensuring a spectacular and even rise in the oven.

3. Heating the tin

   Pour a small amount of oil or a knob of beef dripping into each hole of a muffin tin. Place in the oven at 220°C until the fat is smoking and the tin is scorching hot.

4. Searing and baking

   Quickly pour the batter into the boiling fat (it should sizzle instantly). Bake for 20 minutes without ever opening the oven door. The pudding should be brown, puffed up, and dry to the touch.

Chef's tips

• The secret is thermal shock: cold batter must meet scorching hot oil.
• Never open the oven door before the end, or they will collapse instantly.
• Use a jug for pouring to fill the tin as quickly as possible.

Storage

Best enjoyed immediately. If needed, reheat for 2 minutes in a very hot oven to restore their crispness.