Yorkshire Pudding
Ingredients
- 100 gWheat flour (sifted)
- 2 pcEgg (beaten)
- 100 mlWhole milk (at room temperature)
- 1 pinchFleur de sel
- 50 mlSunflower oil (for the tin)
- 50 gBeef dripping (diced into small pieces)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Best enjoyed immediately. If needed, reheat for 2 minutes in a very hot oven to restore their crispness.
