Individual Yorkshire Puddings Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, beat eggs with milk. Stir in flour. Set aside.
• Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups.
• Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.

Steps:

• Heat oven to 230C/fan 210C/gas 8.
• Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
• To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
• Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
• Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
• Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
• Serve immediately. You can now cool them and freeze for up to 1 month.

Steps:

• Whisk eggs and milk in large bowl until well combined, about 20 seconds. Whisk flour and salt in medium bowl and add to egg mixture; whisk quickly until flour is just incorporated and mixture is smooth, about 30 seconds. Cover batter with plastic wrap and let stand at room temperature for at least 1 hour or up to 3 hours. After removing roast from oven, whisk 1 tablespoon of beef fat into batter until bubbly and smooth, about 30 seconds. Transfer batter to 1-quart liquid measuring cup or other pitcher. Measure 1/2 teaspoon of remaining 2 tablespoons beef fat into each cup of standard muffin pan. When roast is out of oven, increase temperature to 450 degrees and place pan in oven to heat for 3 minutes (fat will smoke). Working quickly, remove pan from oven, close oven door, and divide batter evenly among 12 muffin cups, filling each about 2/3 full. Immediately return pan to oven. Bake, without opening oven door, for 20 minutes; reduce oven temperature to 350 degrees and bake until deep golden brown, about 10 minutes longer. Remove pan from oven and pierce each pudding with skewer to release steam and prevent collapse. Using hands or dinner knife, lift each pudding out of tin and serve immediately.