1. Preheat oven to 425°F (220°C). Place a muffin tin or popover pan in the oven to heat.
2. In a bowl, whisk flour and salt. Make a well in the center.
3. Crack in eggs and gradually whisk in milk until smooth and lump-free (batter should be thin, like heavy cream). Let rest 30 minutes at room temperature (key for fluffiness!).
4. Carefully remove hot pan from oven. Add ½ tsp of fat to each cup. Return to oven 2–3 minutes to get smoking hot.
5. Remove pan again. Quickly divide batter among cups (about ⅔ full).
6. Immediately return to oven and bake 20–25 minutes, DO NOT OPEN THE OVEN during baking—this causes collapse!
7. Bake until tall, puffed, and deep golden brown. They’re done when crisp and hollow-sounding when tapped.
8. Serve immediately—Yorkshire puddings deflate quickly as they cool.

✨ Serve with:
• Roast beef and gravy (traditional!)
• Gravy poured right into the center
• Steamed veggies or mashed potatoes

💡 Pro tips:
→ Use warmed milk for smoother batter
→ Letting batter rest is non-negotiable for rise
→ For extra flavor, add a pinch of black pepper or onion powder

PREP TIME & NUTRITION :
Prep Time : 35 mins (includes resting) , Cook Time : 25 mins , Total Time : 60 mins , Servings : 6 puddings , Calories : 120 , Net Carbs: 10g , Fats: 7g , Protein: 5g