Ingredients:

  • 1 cup (125 g) All-Purpose (Plain) Flour, sifted
  • 1/2 teaspoon Fine Sea Salt
  • 3 large Eggs (room temperature initially)
  • 1 cup (240 ml) Cold Whole Milk (Full Fat)
  • 6 Tablespoons Beef Dripping or High-Smoke Oil (such as Sunflower oil)

Instructions:

  1. Sift the flour and salt directly into a large mixing bowl.
  2. Make a well in the centre of the flour, crack the eggs into it, and gently whisk, slowly incorporating the flour from the sides until a thick, smooth paste is formed.
  3. Gradually add the cold milk while whisking constantly until the batter is smooth, thin, and resembles single cream. Ensure no lumps remain.
  4. Pour the batter into a jug, cover with cling film, and place it in the refrigerator to chill for a minimum of 30 minutes (up to 2 hours).
  5. Position a rack in the middle of the oven and preheat to 230°C / 450°F / Gas Mark 8-9.
  6. Place 1/2 tablespoon of beef dripping or oil into each of the 8 holes of a standard 12-hole muffin tin and place the empty tin into the preheated oven.
  7. Heat the fat for 10–15 minutes until it is absolutely screaming hot and just beginning to smoke slightly.
  8. Working quickly and carefully, remove the hot tin from the oven. Immediately pour the chilled batter from the jug into the scalding hot fat, filling each hole about two-thirds full. The mixture should sizzle instantly.
  9. Immediately return the tin to the oven. Bake for 20–25 minutes. CRITICAL: DO NOT open the oven door during the first 20 minutes of cooking.
  10. The Yorkshire puddings are ready when they are deeply golden brown, dramatically risen, and crisp. Serve immediately with your roast dinner and gravy.