Q1: What is the absolute, number one secret to a Yorkshire pudding that rises and gets super puffy?

The secret is intense, immediate heat . The combination of a very hot oven, a preheated pan, and sizzling, smoking hot fat is the non-negotiable key that will create the instant burst of steam needed to make the pudding puff up to its magnificent, sky-high potential.

Q2: Can I make this with a different kind of fat if I don't have beef drippings?

You can, but the classic, savory, and authentic flavor comes from the beef drippings . If you do not have them, the next best choices would be a high-smoke-point animal fat, like lard or duck fat . A neutral-flavored vegetable oil , like canola or grapeseed oil, will also work.

Q3: Can I make individual Yorkshire puddings instead of one large one?

Yes, absolutely! The classic method is to make individual puddings in a standard, 12-cup muffin tin . Simply divide your hot fat among the 12 cups (about 1 to 2 teaspoons per cup), return the tin to the oven to get smoking hot, and then divide your batter among the cups. You will need to reduce the baking time to about 12 to 15 minutes .

Q4: Do I have to use a cast-iron skillet?

No, but a cast-iron skillet is a fantastic choice because it holds its heat exceptionally well. A classic, metal 9-inch pie pan or a metal, 8x8-inch or 9x9-inch baking dish are also perfect choices. It is best to avoid glass or ceramic dishes, as they can be at risk of shattering from the thermal shock of the cold batter hitting the hot pan.

Q5: Can I make the batter ahead of time?

Yes! In fact, a longer rest is even better. You can prepare the entire batter, cover it, and store it in the refrigerator for up to 24 hours . Just be sure to let it sit at room temperature for about 30 minutes before you bake it.

Puffy Yorkshire Pudding (An Easy, Classic Recipe!)

A classic and simple recipe for traditional Yorkshire Pudding, a savory British pastry typically served with roast beef. This dish features a simple batter made from flour, eggs, and milk, similar to a popover batter. The key to the recipe is pouring the batter into a pan of smoking-hot beef drippings from a prime rib roast and baking it at a high temperature, which causes the pudding to puff up dramatically into a light, airy, and crispy accompaniment.

Author: Evelyn

Ingredients

3/4 cup all-purpose flour
1/2 teaspoon salt
3 eggs
3/4 cup milk
1/2 cup pan drippings from a roast prime rib of beef

Instructions

Preheat the oven to 450°F.
In a medium bowl, sift together the flour and salt.
In another bowl, beat together the eggs and milk until the mixture is light and foamy.
Pour the wet ingredients into the dry ingredients and stir just until incorporated. Do not overmix.
Pour the beef drippings into a 9-inch pie pan, cast-iron skillet, or a square baking dish. Place the pan in the preheated oven and heat until the drippings are smoking hot.
Carefully remove the hot pan from the oven and immediately pour the batter into the center of the drippings.
Return the pan to the oven and bake for 15 to 20 minutes, until the pudding is puffed, golden brown, and dry.
Serve immediately.

Notes

This is a traditional accompaniment to a Sunday roast, particularly roast beef.
The most crucial step for a successful Yorkshire pudding is ensuring the fat or drippings in the pan are extremely hot before adding the batter. This shock of heat is what creates the signature puff.
Do not open the oven door while the pudding is baking, as this can cause it to deflate.
The batter can be made ahead of time and refrigerated for several hours.

Find it online: https://cookupjoy.com/puffy-yorkshire-pudding/