Step 1: Whisk the Eggs Vigorously. In a large bowl, whisk room temperature eggs until pale, frothy, and significantly increased in volume. This incorporates crucial air for a light, airy Yorkshire pudding.
Step 2: Gradually Combine with Flour. Sift plain flour directly into whisked eggs, a little at a time. Whisk continuously until a thick, smooth paste forms, preventing lumps.
Step 3: Slowly Incorporate Room Temperature Milk. Gradually whisk in room temperature milk until the batter is smooth and resembles thin cream. Season generously with salt and pepper.
Step 4: The Essential Batter Rest. Cover and refrigerate batter for at least 30 minutes, or preferably several hours/overnight. Resting allows flour to hydrate, relaxes gluten, and stabilizes air bubbles, resulting in a lighter, crispier, more dramatically risen Yorkshire pudding. This is a game-changer!
Step 5: Preheat Oven and Superheat the Fat. Preheat oven to a scorching 220°C (425°F) or 230°C (450°F). Place Yorkshire pudding tin with ~1 tbsp beef dripping (or other high-smoke point fat) per cup into oven. Heat fat for 10-15 minutes until smoking hot. Extreme heat is vital for instant puff.
Step 6: Swiftly Pour and Bake. Carefully remove smoking hot tin. Quickly pour rested batter into each cup (1/3 to 1/2 full). Work swiftly to keep fat hot. Immediately return to oven.
Step 7: Bake Until Golden and Magnificently Puffed. Bake for 20-25 minutes until deeply golden, dramatically risen, and gloriously crisp. PRO TIP: Do NOT open oven door during first 15-20 minutes; heat loss causes deflation.
Step 8: Serve Immediately. Remove Yorkshire puddings from tin. Serve straight away with roast, gravy, and potatoes. Nothing beats a fresh, hot Yorkshire pudding recipe!