Empty My Fridge
Yorkshire Pudding | Chef Jean-Pierre
Ingredients
- Egg4
- Milk200 ml
- Flour200 g
- Salt1 tsp
- Beef tallow6 tsp
Instructions
- Preheat the oven to 400°F (200°C).
- Whisk the eggs until slightly airy, then slowly whisk in the milk. Sift in the flour and whisk until smooth and lump-free. Add the salt and mix well.
- Rest the batter in the fridge for at least 2 hours, or overnight.
- Let the batter stand at room temperature for 1–2 hours before baking.
- Put 1 teaspoon of beef tallow in each cup of a muffin tin and heat the tin in the oven until the tallow is hot (around 400°F/200°C).
- Carefully take the tin out, quickly whisk the batter, and pour it into the centre of each cup, filling each about halfway.
- Return the tin to the oven and bake for 25–30 minutes, until puffed and golden brown.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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