Individual Yorkshire Puddings
Golden individual Yorkshire puddings made with eggs, whole milk, flour, salt, and hot beef or bacon drippings, baked until crisp, airy, and deeply browned.
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Servings: 12
Ingredients
- 3 large eggs at room temperature
- 1 1/2 c whole milk at room temperature
- 1 1/2 c unbleached all-purpose flour about 7 1/2 oz
- 3/4 tsp table salt
- 3 tbsp hot beef drippings or bacon drippings divided
Instructions
Prepare the egg mixture.
- In a large bowl, whisk the eggs and whole milk until fully combined, about 20 seconds.
Combine the flour and salt.
- In a separate medium bowl, whisk together the flour and salt until evenly combined.
Prepare the batter.
- Add the flour mixture to the egg mixture. Whisk quickly until the flour is just incorporated and the batter is smooth, about 30 seconds.
Rest the batter.
- Cover the bowl with plastic wrap. Let the batter stand at room temperature for at least 1 hour or up to 3 hours.
Preheat the oven.
- Preheat the oven to 450°F.
Add drippings to the batter.
- Whisk 1 tbsp of the hot beef or bacon drippings into the rested batter until the mixture is bubbly and smooth, about 30 seconds.
Transfer the batter.
- Pour the batter into a 1-quart liquid measuring cup for easier portioning.
Prepare the muffin pan.
- Measure 1/2 tsp of the remaining drippings into each cup of a standard 12-cup muffin pan.
Heat the drippings.
- Place the muffin pan in the preheated oven for 3 minutes, or until the drippings are very hot and beginning to smoke.
Fill the muffin cups.
- Working quickly, remove the hot muffin pan from the oven and immediately close the oven door to retain heat. Divide the batter evenly among the 12 muffin cups, filling each cup about 2/3 full.
Bake at high heat.
- Immediately return the pan to the oven. Bake for 20 minutes without opening the oven door.
Reduce the oven temperature.
- Reduce the oven temperature to 350°F. Continue baking for about 10 minutes longer, or until the puddings are deep golden brown and fully puffed.
Release the steam.
- Remove the pan from the oven. Pierce each Yorkshire pudding with a skewer to release steam and help prevent collapse.
Remove from the pan.
- Using a dinner knife or clean hands, carefully lift each pudding from the muffin tin.
Serve immediately.
- Serve the Yorkshire puddings immediately while hot, crisp, and airy.
Notes
To make Individual Yorkshire Puddings gluten free, replace the unbleached all-purpose flour with a high-quality 1:1 gluten-free all-purpose flour blend that contains xanthan gum or another binder. Confirm that the beef or bacon drippings are free from gluten cross-contamination. If using packaged bacon, check the label to ensure it is gluten free. Gluten-free Yorkshire puddings may be slightly more delicate and may not rise as dramatically, so keep the oven hot and avoid opening the oven door during baking.