These Traditional Yorkshire Puddings are such a treat, they are more than just a dinner roll as they are truly a show-stopping basket of goodies to indulge in! Even though I serve these up traditionally at holiday meals, I always think to myself that they would be oh so wonderful as a part of breakfast. The only problem is, there is never any left over for the following morning!
1 ½tablespoondrippings(plus drippings or vegetable oil for muffin pan)
1 ½cupsmilk(10 fl oz - divided into two portions of ¾ cup each)
In a medium to large mixing bowl, mix the all-purpose flour and salt and form a well in the center of the bowl.
1 ¾ cup all-purpose flour, 1 pinch salt
Add the eggs, drippings, and half of the milk. Combine until smooth but somewhat lumpy.
4 large eggs, 1 ½ tablespoon drippings, 1 ½ cups milk
Add the remaining milk and whisk until smooth. Allow the batter to rest for 30 minutes.
1 ½ cups milk
While the batter is resting, preheat your oven to 450 degrees F (232 degrees C). Place a spoonful of oil in each of the pan molds, enough to cover the bottom of each mold then place the pan in the preheating oven to heat the oil. Once the oil starts to smoke, it is ready to have the batter added.
Whisk the batter again, then fill each baking pan mold ¾ full with the batter and bake 10-15 minutes (start checking at 10 minutes). Open the oven gently until completely cooked, if you need to open it prior to the Yorkshire Puddings being fully baked. Once done, remove from your baking pan and serve immediately.