1 Beef dripping (fat rendered from roasting beef), enough to coat the pan bottom
Instructions
1. Heat the oven to 425°F (220°C). Place a 9x13-inch (23x33 cm) roasting pan or individual cast-iron gem pans (muffin-size, approximately 3-inch / 7.5 cm cups) in the oven to heat until the beef dripping is smoking hot, 5-8 minutes.
2. Make the batter (technique: smooth batter by gradual incorporation): Combine the flour and salt in a bowl. Add the whole milk gradually — a few tablespoons at a time — whisking continuously to form a smooth, lump-free batter. Add the eggs, beaten until very light and foamy, and whisk until fully combined. The finished batter should be the consistency of heavy cream.
3. Remove the hot pan from the oven. Carefully coat the bottom of the pan with beef dripping from the roasting pan. Working quickly, pour the batter into the pan to a depth of one-half inch (1.25 cm).
4. Bake at 425°F (220°C) for 20-25 minutes total. After the pudding has risen and set — typically 10-12 minutes in, when the edges are puffed and golden — baste the surface with additional hot beef dripping from the roasting pan. Continue baking until the pudding is deep golden-brown, fully puffed, and the sides are crisp and pulling away from the pan edges, 10-13 minutes more. An internal temperature near the center should read at least 185°F (85°C); the center will be custardy but not liquid.
5. Remove from the oven. Cut into squares (or unmold individual gem-pan puddings) and serve immediately alongside the roast beef. Yorkshire pudding deflates quickly once out of the oven.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.