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Yorkshire Pudding

Author
JWU College of Culinary Arts

Yield
12 servings

Serving Size
4 ounces (115 grams)

Recipe ID
C00312

Ingredients
US standard
Metric
Rendered beef fat (if available)
4 ounces
115 grams
Flour
8 ounces
225 grams
Eggs, beaten
6 each
6 each
Milk
16 ounces
474 milliliters
Salt
½ ounce
21 grams
Butter, melted
6 ounces
177 milliliters
Preparation
  1. Gather all the ingredients and equipment.
  2. Pre-heat oven to 400°F (204°C).
  3. In a large bowl, whisk together the flour, eggs, milk, salt, and melted butter until smooth to prepare the batter.
  4. Place about 4 ounces (115 grams) of beef fat into a small roasting pan.
  5. Place the roasting pan on a sheet pan and place in the oven until the oil is hot.
  6. Carefully pull out the oven rack and pour the batter into the hot roasting pan. Slide the rack back in and close the oven.
  7. Cook until pudding has puffed-up and is golden brown.
  8. Remove from oven and cut into serving portions. Hold for service at a minimum of 135°F (57°C).