Yorkshire Pudding

In England, where these very savory little bakes hail from, the word “pudding” has a very different meaning than it does stateside. Yorkshire puddings are almost identical to popovers. The recipe is the same except instead of using melted butter, these are traditionally made with beef drippings or rendered beef fat.

Ingredients

• 1/4 c. (55 g.) beef drippings, rendered pork lard, or unsalted butter
• 3 large eggs, room temperature
• 1 c. (235 ml.) whole milk, room temperature
• 1 tsp. granulated sugar
• 1 tsp. kosher salt
• 1 c. (120 g.) all-purpose flour

Directions

Step 1
Preheat oven to 400°. Place a 6-cup popover pan in oven until ready to use.

Step 2
In a large heatproof bowl, microwave beef fat in 30-second increments until melted. Remove pan from oven. Dip a pastry brush in beef drippings and brush each cup. Return pan to oven.

Step 3
Add eggs, milk, granulated sugar, and salt to remaining drippings in bowl. Vigorously whisk until mixture is frothy, about 30 seconds. Add flour and continue to whisk until very smooth, about 30 seconds more. Divide batter among cups, filling each about halfway full.

Step 4
Bake puddings, without opening oven door, until puffed and deeply golden brown, 28 to 30 minutes.

Step 5
Using a clean kitchen towel or tongs, transfer puddings to a platter and serve.