Traditional Yorkshire Pudding

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Traditional Yorkshire Pudding Yield: Makes 12 Ingredients: 4 Large Eggs 1 ½ Cup Whole Milk 1 ¼ Cup All Purpose Flour - sifted ¾ tsp Kosher Salt Canola Oil as needed - can substitute olive, sunflower, or safflower oil* Preparation: 1) Combine the eggs, milk, flour, and salt in the jar of a blender Blend until well combined and smooth 2) Allow batter to rest at room temperature for a minimum of 30 minutes -OR- Place in the refrigerator (leave in the blender jar for ease of pouring later) and allow to rest up to 24 hours (bring back to room temperature before using batter) 3) Preheat oven to 450ºF 4) Put a tsp of oil in the bottom of each 'cup' of a 12-hole muffin tin or Yorkshire pudding tray and place on the top rack of the oven and allow to heat until just smoking (apx 5-7 minutes) 5) Once the tin is hot, divide the batter evenly into the oiled 'cups' - NOTE: Batter should sizzle when being added and fill each 'cup' ½ - ¾ full 6) Return the tin to the oven and allow to cook undisturbed until the puddings have puffed up and are crisp and golden brown (apx 15-20 minutes - NOTE: DO NOT open the oven while the puddings are baking or they may not rise and/or collapse! 7) Serve immediately with some traditional beef gravy You can freeze room temperature puddings in zip top freezer bag(s) for up to 1 month - To reheat, place the frozen puddings (DO NOT THAW) in a 425ºF oven until warmed through (apx 10 minutes) * For 'truly authentic' Yorkshire Puddings you can substitute the drippings (rendered fat) from a classic English roast beef or roast pork and/or rendered bacon fat (which is absolutely delicious and the bacon makes for a great snack for the chef!. If you are making British Pigs in a Blanket you can use those drippings as well! Taz Doolittle www.TazCooks.com .

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