YORKSHIRE PUDDING

The day before you plan to make the Yorkshire pudding, create the batter. Start by placing the flour into a large bowl with the eggs and about half of the milk.

Using a whisk, mix the batter until smooth and lump-free. Once the batter is smooth and lump-free, add in the remaining milk and mix. Adding the milk in two stages creates a smoother batter with less liquid.

Pass the batter through a fine chinois and allow to sit overnight. Do not season the batter at this point to prevent the eggs from cooking.

When ready to bake the next day, preheat the oven to 392F. Place 20g of beef fat into 8 muffin tins that measure 3 ½ inches in diameter X 1 ¾ inches deep.

Place the muffin tins into the oven with a pan of water and heat the fat until it begins to smoke.

While the fat is heating up, pull the Yorkshire mixture out of the refrigerator and season with salt.

Once the fat is smoking, remove them from the muffin tins.

Pour the mixture into each mold, making sure it comes ¾ of the way up the muffin tin.

Place the finished muffin tins in the oven and cook at 392F for 15 min. After cooking for 15 minutes, lower the oven temperature to 338F and cook for another 15 minutes.

Note: Be sure NOT to open the oven when you turn the temperature down to keep the steam inside the oven. If you are not using a convection oven, you may need to add an additional 10 minutes to reach the temperature.

After the Yorkshire puddings have cooked, remove them from the oven and allow to rest in the muffin tins for 3 minutes before placing them onto a wire rack to finish cooling.

You can serve them right out of the oven once they have rested for a couple of minutes or you can cool them down completely and save them for 4 days in the refrigerator. When ready to serve, reheat them in the oven at 350F for 10 minutes.