Classic Yorkshire Pudding

Step 1

Set the oven to 425°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.

Step 2

Pour the flour into a large mixing bowl and create a small well in the center with the back of a spoon.

Step 3

Crack both eggs into the well, then pour in the milk slowly while whisking continuously until the batter is completely smooth with no lumps remaining.

Step 4

Stir in the salt and black pepper until evenly mixed throughout the batter.

Step 5

Let the batter rest at room temperature for 5 minutes while the oven finishes heating.

Step 6

Place a 12-cup muffin tin on the middle oven rack and pour 1 teaspoon of vegetable oil into each cup.

Step 7

Bake the muffin tin with the oil for 3 minutes until the oil is smoking and shimmers when you tilt the pan.

Step 8

Remove the tin from the oven and carefully pour the batter evenly into each of the 12 hot oil-filled cups, filling each about three-quarters full.

Step 9

Bake for 15 to 18 minutes until the puddings are puffed high above the tin, golden brown on top, and crispy at the edges.

Step 10

Remove the tin from the oven and let the puddings cool in the tin for 1 minute before serving.