Instructions:
- Batter Preparation: In a bowl with a pouring spout, blend together the flour and eggs. Gradually add the milk, whisking just until combined. Don’t worry if the batter is slightly lumpy.
- Resting Time: For the best results, place the batter in the refrigerator for at least 30 minutes. You can also leave it overnight for an even more pronounced rise.
- Preheat and Prep: When you’re ready to make the puddings, set your oven to 425°F (220°C). Distribute ½ teaspoon of lard or vegetable oil into each section of a 12-cavity muffin tin.
- Heat the Oil: Place the muffin tin in the preheated oven for 10-12 minutes. This step ensures that the oil is hot enough to give the puddings a good rise.
- Season the Batter: Before you take the batter out of the fridge, mix in the salt and pepper.
- Pour and Bake: Act swiftly at this point. Remove the hot muffin tin from the oven and pour the chilled batter evenly across the sections. The batter will sizzle as it touches the hot oil, which is essential for achieving the classic Yorkshire Pudding texture. Place the tin back in the oven immediately.
- Baking: Allow the puddings to bake for 16-18 minutes. When done, they should have risen, turned golden brown, and be slightly crispy on the outside.
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