Yorkshire Pudding

A true cornerstone of the British Sunday roast, Yorkshire Pudding is a magical creation of simple batter. When done right, it puffs up in the oven to create a spectacular dish that’s crispy on the outside, soft and slightly custardy on the inside, and perfect for soaking up rich gravy. The secret lies in a well-rested batter and incredibly hot fat in the pan before the batter goes in. Though often served alongside roast beef, these savory puddings are so beloved they can be served as a first course with gravy, or even as a dessert with a sweet topping. The dramatic rise of a Yorkshire pudding is a result of the hot oil creating a burst of steam when the cold batter hits it. This is why it’s absolutely crucial that the fat in your muffin tin is smoking hot before you pour in the batter. Resting the batter is another key step; it allows the starch granules in the flour to swell and the gluten to relax, which results in a lighter, more tender, and taller pudding. While beef drippings from a roast are the traditional and most flavorful fat to use, a neutral vegetable oil or lard will also work well.