Yorkshire Puddings (Small Batch)

serves 6-8 mini puddings · 25-30 minutes (plus 30 minutes to overnight rest) · 5 minutes hands on · medium

Why This Works

Two things make Yorkshire puddings puff: a rested batter and genuinely smoking-hot fat. When the batter hits the pan it should sizzle violently — that instant steam is the rise. Individual muffin-tin cavities puff far better than one large skillet pudding, which comes out flat and Dutch-baby-like.

Ingredients

½ cup all-purpose flour
½ cup milk (whole milk preferred)
2 large eggs
Pinch of fine salt
Beef drippings or neutral oil, for the muffin tin

Method

Make the batter (30 minutes to overnight ahead). Whisk the flour, milk, eggs, and salt until completely smooth. Cover and rest at room temperature at least 30 minutes, or refrigerate overnight — the rest is critical for proper rise.
Prepare the tin. Preheat the oven to 425°F (220°C). Add a small amount of drippings or oil to each muffin cavity, then heat the tin in the oven until the fat is smoking hot, 8-10 minutes.
Bake. Working quickly, remove the hot tin, pour batter into each cavity (about halfway full), and immediately return to the oven. Bake 18-22 minutes completely undisturbed — do not open the oven door or they will collapse. They're done when puffed, crispy, and deep golden brown.
Serve immediately — Yorkshire puddings deflate as they cool. Classic with roast beef, au jus, and horseradish crème fraîche.

Notes

Make-ahead: the batter can be made the night before and refrigerated (bring to room temperature before baking). The puddings themselves cannot be made ahead.
Milk substitution (tested): 6 Tbsp unsweetened soy milk + 2 Tbsp heavy cream works great.
All beef drippings gives the most authentic flavor; neutral oil gives a cleaner taste.
A popover pan makes taller puddings. A single cast-iron skillet pudding works in a pinch but comes out flat — get the fat truly smoking and use individual cavities for the dramatic puff.