Name: Yorkshire Pudding
Ingredients: 4 eggs; 1 1/2 cups (355 ml) milk (any kind); 1 1/4 cups (156 g) all-purpose flour; 1/2 tsp (3 g) salt; Black pepper, to taste; Dash of dried rosemary (or other spices), optional; Canola or vegetable oil (a generous amount for the muffin tin—about 1 tablespoon per cup)

The story of this preparation

I have become pretty confident at making Yorkshire puddings. Even now, though, sometimes they just don't puff up. That's ok. The dish rewards perseverance, patience, repetition, and accepting that sometimes we fail at cooking and in life!

Recipe snapshot

Servings: 10
Prep time: 1 hour 10 minutes
Cook time: 20 minutes

Ingredients

4 eggs
1 1/2 cups (355 ml) milk (any kind)
1 1/4 cups (156 g) all-purpose flour
1/2 tsp (3 g) salt
Black pepper, to taste
Dash of dried rosemary (or other spices), optional
Canola or vegetable oil (a generous amount for the muffin tin—about 1 tablespoon per cup)

Directions

Blend the Batter

In a blender, combine the eggs, milk, flour, salt, black pepper, and any optional spices. Blend until smooth. Let the batter rest at room temperature for at least one hour.
Preheat the Oven and Heat the Oil

Preheat the oven to 425°F. Add about 1 tablespoon of canola oil to ten wells of a muffin tin. Place the tin on the top rack and heat for at least 30 minutes, until the oil is very hot.
Pour the Batter

Carefully remove the hot tin from the oven. Working very quickly so that the batter hits the hottest oil possible, pour the batter into each well, filling about 3/4 of the way full. It should sizzle immediately.
Bake Without Peeking

Return the tin to the oven and bake for 15 to 20 minutes. Do not open the oven door until at least 15 minutes have passed.
Serve Immediately

The puddings should be puffed, golden, and crisp. Serve them hot with meat, gravy, and your favorite sides.

Recipe notes

Rest the batter for at least one hour and heat oil thoroughly before pouring in batter. Do not open the oven door during the first bake window if you want the best rise.

What changed

Changes from last time

This version uses a standard muffin tin, canola oil, and optional dried rosemary while keeping the classic method.