A delightful twist on the classic Yorkshire pudding, perfect for any roast dinner.
Combine the flour and salt in a mixing bowl.
Sifting the flour ensures a smooth batter.
In another bowl, whisk together the eggs and milk until smooth.
Whisking thoroughly incorporates air for a lighter batter.
Gradually add the dry ingredients to the wet ingredients, whisking until combined. Cover and refrigerate for at least 4 hours or overnight.
Chilling the batter helps achieve a better rise during baking.
Preheat the oven to 425°F and place a muffin tin inside to heat.
A hot pan ensures the batter starts cooking immediately, creating a puff.
Add a spoonful of hot pan drippings to each muffin tin cup.
Ensure the drippings are sizzling hot before adding the batter.
Quickly pour the chilled batter into the muffin tin cups, filling each about halfway.
Work quickly to retain the heat in the pan.
Bake in the oven until the puddings are puffed and golden, about 20-25 minutes.
Avoid opening the oven door during baking to prevent deflation.
Serve the Yorkshire puddings warm with your favorite roast and gravy.
Serve immediately for the best texture and flavor.
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