Yorkshire Pudding II

Recipe View Step 1: Crafting the Perfect Batter (5 minutes). In a large mixing bowl, whisk together the flour and salt. Gradually add the milk, whisking continuously to avoid lumps. Incorporate the beaten eggs until the batter is smooth and homogenous. Let the batter rest for at least 15 minutes.

Recipe View Step 2: Preparing the Pan (2 minutes). About 30 minutes before your roast beef is done, remove it from the oven. Carefully pour the accumulated drippings from the roasting pan into a 9x9 inch baking pan, ensuring you have approximately 1/2 cup of drippings. If needed, supplement with butter or olive oil to reach the required amount.

Recipe View Step 3: The Crucial Preheat (5 minutes). Increase the oven temperature to 425 degrees F (220 degrees C). Place the pan with the hot drippings into the preheated oven for 5 minutes, allowing the drippings to get smoking hot. This is key to achieving a puffy, crispy pudding.

Recipe View Step 4: The Bake (35-40 minutes). Carefully remove the pan from the oven and swiftly pour the rested batter into the sizzling hot drippings. Return the pan to the oven and bake for 10 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for another 25 to 30 minutes, or until the pudding is golden brown and puffed up.

Recipe View Step 5: Cool and Serve (10 minutes). Remove the Yorkshire Pudding from the oven and let it cool slightly in the pan for a few minutes. Cut into squares and serve immediately alongside your succulent roast beef.