Traditional Yorkshire pudding

Ingredients:

• 4 large eggs
• 1 cup of milk
• 1 cup premium flour
• A pinch of salt
• 2 tbsp. pork fat (or beef fat, or vegetable oil)

Preparation:

1. Preheat the oven to maximum temperature, but not exceeding 230°C to prevent the fat from burning.
2. In a large bowl, crack the eggs, add milk, and a pinch of salt. Mix thoroughly with a whisk or mixer. Let sit for 10 minutes.
3. Gradually sift the same amount of flour as the eggs into the milk mixture. Using a whisk or mixer, mix until you have a smooth, lump-free dough, similar to heavy cream. If there are any lumps in the dough, strain it through a fine sieve.
   
   Leave the dough on the kitchen counter for at least 30 minutes or, better yet, several hours.
4. Place a pea-sized amount of lard, or 1/2 teaspoon of vegetable oil, into each cavity of your chosen Yorkshire pudding tin, or a 4-well 5cm diameter muffin tin, or a 12-well muffin tin, and heat in the oven until the fat is smoking.
   
   Mix the dough thoroughly again, adding 2 tablespoons of cold water, and fill each cavity of the baking dish one-third full. Then quickly return the dish to the oven.
5. Bake for about 20 minutes until golden brown. Bake the remaining dough in the same manner.
   
   
   In Yorkshire, pudding is traditionally served with gravy as an appetizer before meat or vegetable dishes. Small puddings baked in muffin tins are most often served directly with meat or vegetables.
   
   Yorkshire puddings are best not reheated as they will become dry and brittle..