Yorkshire pudding

After years of uneven results, this is the Yorkshire pudding formula that has been most consistent for me. The most important step here is REST THE BATTER. Overnight is best, but at least an hour is needed, and the more the better. The ones shown above were rested for 2-3 hours. 

There's a basic formula of - 1 part flour : 1 part eggs : 1 part liquid (milk or mix of milk + water). Plus salt to taste. A large egg is usually about 1/4 cup, so the basic recipe is something like 4 eggs to 1 cup flour to 1 cup milk, and you can scale how you want. 

I make it in a large clear Pyrex cup by putting my eggs in first and whisking them, then seeing what the volume is, then adding my milk and water, then measuring in the flour and whisking all together for a smooth batter. 

For a 12 cup muffin tin or 10 inch cast iron skillet:

3 eggs

3/4 cup milk (replace part of this with a splash of water for crispier, less rich puddings)

3/4 cup flour

1/2 tsp salt

scant tsp dry mustard powder (allegedly an emulsifier that helps the rise. I have not proven or disproven this, so I add it when I have it, but skip it when I don't)

Beat eggs. Mix in milk, then flour and salt and mustard until smooth. It should be the consistency of thin pancake batter, and you can add water/milk to get the consistency you want. Let batter rest as long as possible. In the fridge if overnight, but on the counter is fine if just for a few hours. 

Heat oven to 450 F. Put about a tsp of oil in each muffin cup (or a couple of Tbsp in the skillet). Heat pans in oven until oil is shimmering/smoking. Work quickly and take the pans out and immediately pour batter into pan and pop back into oven. Bake 15-20 minutes until well puffed and browned. Serve immediately, but leftovers are good reheated in the air fryer.