Yorkshire Pudding Gordon Ramsay version

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INGREDIENTS

{200 g} 4

large eggs

1 1/2 cup {192 g}

whole milk

1/2 tsp {3.0 g}

coarse salt

1 1/4 cup {156 g}

all-purpose flour

4 TBL {56 g}

vegetable oil (or beef drippings)

DIRECTIONS In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes overnight is best).

Preheat oven to 425F/218C.

Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.

As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.

Bake until the Yorkshire puddings are well risen, golden brown and crisp, 22 to 24 minutes. Don’t open the oven door until the end or they might collapse. (They do collapse a bit)

Note

2022-12-27

Used combination of 2% milk with some whipping cream instead of whole milk. Also notes from others said they baked for extra 5 min. 25 min seems to be too long so perhaps something in between about 22-23 min?

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Note

2023-07-04

Seki Fest

Heated muffin tin and oil for 15 minutes after oven reached 425F/218C.

Baked 6 for 20 minutes, baking 12 could take longer.

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