The Best Yorkshire Pudding
(Adapted from J. Kenji López-Alt’s recipe on Serious Eats)
Makes one 10-inch skillet-sized, or two 8-inch skillet-sized, 8 popover-sized, 12 muffin-sized, or 24 mini muffin-sized puddings
For the batter
4 large eggs (200g)
1 cup plus 2 teaspoons (150g) all-purpose flour
¾ cup (175g) whole milk
1 tablespoon plus 2 teaspoons (28g) water
½ teaspoon (2g) kosher salt
To finish the Yorkshire Pudding
½ cup beef drippings, lard, shortening, vegetable oil, or duck fat (I used about 2 tablespoons of beef drippings and then added duck fat to make ½ cup.)
1. Whisk the eggs, flour, milk, water, and salt together to make a smooth batter. Pour into a container, preferably something like a Pyrex quart measuring cup. Cover and refrigerate overnight, or for up to 3 days.
2. Put the oven rack in the center position and heat the oven to 450°.
3. Put the ½ cup drippings or other fat in the 10-inch skillet. (Or microwave the fat to liquefy it if it is solid, and divide it between the two 8-inch skillets, 8 popover cups, 12 muffin cups, or 24 mini muffin cups.)
4. Put the skillet in the hot oven and heat it for about 10 minutes, until the fat is “smoking hot”.
5. Pour the batter into the skillet. (Or divide it between the wells of the tins. Each one should be between ½ and ¾ full. The skillet should be about ¼ filled.)
6. Bake until the Yorkshire pudding has quadrupled in size, is browned, and sounds hollow when tapped. My 10-inch skillet took 24 or 25 minutes. Smaller muffins will take about 15 minutes; popover-sized or 9-inch skillets will take about 25 minutes.
7. For a 10-inch skillet pudding, cut into 8 pieces and serve immediately.