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Ingredients
- 1 teaspoon kosher salt
- 1 cup all-purpose flour
- 1 1/4 cups milk
- 3 eggs, beaten
- 2 tablespoons chopped fresh thyme leaves
- 1/4 cup reserved pan fat from Sunday Roast Beef*
Method
- *Cook's note: olive oil can replace cooking fat if none is available
- Sift the salt and the flour into a large bowl.
- Add half the milk and all the eggs into the flour mixture and whisk until smooth.
- Whisk in remaining milk, and then the thyme.
- Cover; let batter sit at room temperature, for at least 30 minutes, ideally 45 minutes.
- Heat oven to 450 degrees F. Divide the rendered beef fat or oil, 1/4 cup total, between a 12-cup nonstick muffin tin or 12-hole Yorkshire pudding tray.
- Heat in oven until the fat is almost smoking hot.
- Place a baking sheet on the bottom rack of the oven to catch any fat drippings - this will help prevent any oven fires!
- Uncover batter and whisk one more time.
- Pour batter into each cup, about 3/4 full and immediately place back into the oven.
- The batter will sizzle when being poured into the hot fat.
- Bake in the oven for approximately 20 minutes or until risen and golden brown in color.
- Turn oven off and leave puddings in the oven for just 5 more minutes to help set.
- Remove puddings and serve while hot and puffed.
