Individual Yorkshire Puddings

This was my first time making Yorkshire Pudding and I think it was a success! These were so much easier than I thought they’d be and I will definitely be making these again in the future!

Individual Yorkshire Puddings

Ingredients:

3 large eggs
1 ½ cups milk
1 ½ cups all-purpose flour, spooned and leveled
1 tsp. Kosher salt
Melted butter or beef drippings for pan (about 6 Tbsp.)

Directions:

Whisk together eggs and milk in a medium bowl; stir in flour and salt. Refrigerate at least 1 hour or up to overnight.

Fill each bottom of a 12-cup muffin pan with ¼-inch of butter; heat in a preheated 425˚ oven until hot, 3 minutes. Remove tin from oven; pour cups ¾ full with batter. Return to oven and bake 15 minutes; reduce oven temperature to 350˚ and bake 15-20 minutes more, until they’re medium-brown in color and cooked through.

Puncture cooked puddings with a skewer; turn out from pans. Serve warm.

Source: Adapted from The Wright Recipe