140g AP flour
salt and pepper, to taste
vegetable oil, about 3-4 tbsp total
Preheat your oven to 425F. While you are at it, stick a 12-cup muffin tin in there to heat up as well. For the batter, whisk together the eggs and flour until it forms a super smooth paste. Unlike pancakes you don’t want any lumps here. Then whisk in the milk and set the batter aside until you are ready to bake. Once the oven is heated and the muffin tin is hot, remove it and pour about a teaspoon of oil into the bottom of each cup. Put the muffin tin back in the oven for 5-10 minutes to allow the oil to heat up. Now this smoking hot oil is the key; without it your Yorkshire pudding will be flabulous, not fabulous. Ok you’re almost there. Take that muffin tin out of the oven for the second last time and ladle in the batter so that the cups are 1/2 to 3/4 full. Work as fast as you can to keep everything as hot as possible. Heat = steam = puffy pudding. Chuck it back in the oven (well be perhaps a bit more gentle than “chucking” it). Wait 20-25 minutes and you will have puffed, golden perfection. Just don’t open that oven door (if you are curious and want to take a peek, your oven has a light for a reason….and if it doesn’t….well…put a lock on it or something so you absolutely cannot open that door). Then, ta-da! Serve immediately because as you will notice, they start deflating instantaneously. It’s sad, I know, I know. Perfect dipped in gravy or eaten as is!