Yorkshire Pudding
Submitted by Simon Huntley, from the New York Times
My British mother, from Yorkshire, would make this for holiday meals. As a kid who didn’t eat things with a lot of flavor, I loved eating these plain. These days I want to pour gravy over them!
Ingredients
About ¼ cup rendered beef or pork fat, olive oil or melted butter
Instructions
Preheat oven to 400 degrees. In a medium bowl, whisk together eggs, milk, flour and salt. Do not overmix. Allow the batter to rest 30 minutes at room temperature.
Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. Serve immediately.