4 large eggs
1 cup (250 mL) whole milk
1 cup all-purpose flour
1 tsp salt
½ cup (125 mL) canola oil or beef drippings
- In a large bowl, beat the eggs, then whisk in the milk. Gradually whisk in the flour. Add the salt and whisk the batter until it’s very smooth. Set aside at room temperature for at least 30 minutes, but ideally for at least one hour. Alternatively, the batter can be poured into an airtight container and refrigerated for up to 3 days. Give the batter a stir and let it sit at room temperature for 45 minutes before proceeding with the recipe.
- Place a rack in the centre of the oven. Preheat the oven to 425º F. Place a standard 12-cup muffin tin on a rimmed baking sheet so it can catch any oil should it run out of the muffin cups.
- Divide the fat between the cups, about 2 tsp each. Place the baking sheet and muffin tin in the oven for about 9-10 minutes so the oil can get smoking hot.
- While the oil is heating, pour the Yorkshire batter into a 2-cup liquid measuring cup or other vessel that will pour easily. When the oil is smoking hot, carefully remove the baking sheet/muffin tin from the oven and quickly pour the Yorkshire batter into each muffin cup, filling each about 2/3 full. Immediately return to the oven.
- Bake until the puddings have quadrupled in volume, are deep golden brown all over, crisp to the touch, and sound hollow when tapped. This takes about 22-25 minutes. Serve immediately.