Yorkshire Puddings

Step 1

You must start the recipe with good grease. The grease can come from a roast beef, roast lamb, or roast turkey; Store it in the freezer or just put it aside from the prior day’s cooking until you’re ready to go.

A few hours before dinner, whisk together the ingredients, minus the grease.

Refrigerate the batter for a few hours before baking.

Preheat the oven to 400 degrees and place a 13×9 Pyrex pan inside.

You want the pan hot – sizzling hot. Once it’s heated, throw in the aforementioned 2 tablespoons of good grease and return the pan to the oven for a few minutes.

You don’t want to pour the batter into the pan until the grease has melted and coated the bottom.

Only then do you take out the batter out of the refrigerator and whisk it once more.

Then remove the hot pan from the oven, pour the batter into it, and return it to the oven for 30 minutes.

It is tempting, but you should never open the door to check on the pudding while it bakes.

Instead, peer through the oven door window as its various corners begin to bubble and rise into the peaks and valleys that constitute a truly great Yorkshire pudding, the empty spaces that will channel the accompanying gravy into tiny brown rivers and lakes. The best Yorkshire puddings are half air.

If the pudding is completely flat, which sometimes happens too, do not despair. It will still taste good.