“First try, they were delicious!! Thanks for the amazing recipe, simple and fun,” said one cooking fan of the chef’s approach.
Another quipped: “Love this recipe. I use grape seed oil as it has a higher smoking point, and bake five to 10 minutes longer as I like mine puffy, hollow in the middle and a bit crispy on the outside.
Ingredients:
Four large eggs
1 ½ cups whole milk
½ teaspoon coarse salt
1 14 cups all-purpose flour
4 tablespoons vegetable oil (or beef drippings)
Method:
Place the eggs, milk, flour and salt into a blender. Pulse until the mixture is thoroughly combined. Then, refrigerate the blend, letting it rest for a minimum of 30 minutes before use.
Preheat the oven to 425F. Add one teaspoon of oil (or beef drippings) to each cup in a 12-cup Yorkshire pudding or muffin pan.
Place the pan on the top rack of the oven and heat until the oil is very hot and nearly smoking.
Immediately after removing the tray from the oven, quickly fill each tin three-quarter full with the batter; it should make a sizzling sound. Then, without delay, return the tray to the oven.
Cook the Yorkshire puddings until they have risen significantly and have a golden brown, crispy exterior which should take about 15 to 20 minutes.
Avoid opening the oven door until the baking time is complete to prevent them from collapsing.
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