Yorkshire Pudding

My recipe for Yorkshire Pudding (updated). What I like about this recipe is that you use exactly equal volume measurements of eggs, flour, and milk:

Ingredients:

• Eggs (straight from the fridge is fine)
• All-purpose flour
• Milk
• Salt (1/4 tsp per egg)
• Vegetable oil (1/2 tsp per muffin cup)

Instructions:

Preheat the Oven: Set your oven to 425 degrees Fahrenheit (220 degrees Celsius).

Prepare the Muffin Pan:

Add 1/2 teaspoon of oil to each cup of a muffin pan.

Use three cups for each egg in your recipe.

Place the pan in the oven to heat the oil.

Heat for at least 5 minutes, or until the oil is hot -- hot enough so that it bubbles when you put the batter in the cups. 

Make the Batter:

In a bowl, mix eggs, flour, and milk in equal quantities to create a batter with a consistency similar to pancake batter.

For each egg used, add 1/4 teaspoon of salt.

Example: If using 2 eggs, you'll have enough batter for 6 Yorkshire puddings.

Let the Batter Rest:

Officially, Yorkshire pudding batter should rest for at least 30 minutes, but ideally longer, even up to several hours, for the best rise and texture. Resting allows the batter to develop a better flavor and the gluten to relax, leading to a lighter, more airy pudding. Some recipes even recommend chilling the batter overnight or for up to 3 days for optimal results. 

In my experience, it has been better to let the batter rest for a half hour to an hour, but I have also used it right away and the Yorkies were fine. We tried overnight once and it did not make a detectable difference that we could tell. 

Fill the Muffin Cups:

Carefully remove the hot muffin pan from the oven.

Evenly distribute the batter into the hot oil-filled cups.

Fill three cups for each egg used in your batter.

Bake:

Bake in the preheated oven at 425 degrees Fahrenheit for 18 minutes.

The Yorkies should rise and turn golden brown.

Enjoy your perfectly delicious Yorkshire Puddings!