Yorkshire Pudding | Chef Jean-Pierre

Weigh 4 large eggs to get approximately 203 grams.

Add 203 grams of milk to the eggs.

Add 203 grams of all-purpose flour to the mixture.

Mix the eggs, milk, and flour together until there are no lumps.

Add 5 grams of beef tallow to the bottom of each mold.

Refrigerate the batter for at least 2 hours, or overnight for best results.

Take the batter out of the fridge 1-2 hours before baking.

Check the consistency of the batter; it should be thick enough to coat the back of a spoon.

If the batter is too thick, add a tablespoon of water to loosen it.

Preheat the oven to 400°F (200°C).

Once the oven reaches 400°F, place the molds with beef tallow in the oven for 10-15 minutes until the tallow is hot.

Quickly pour the batter into the molds, filling them halfway and ensuring to pour in the center to promote even rising.

Immediately return the molds to the oven and bake for 25-30 minutes until golden brown.

Equipment Needed

Spice Level: