Foolproof Yorkshire Pudding

Preheat the oven to 375°F (375°F) and let it heat for at least 30 minutes so the oven is fully hot before the batter goes in.

Place a 12‑cup muffin or Yorkshire pudding tin on the middle rack and add a thin layer of neutral oil, non‑stick spray, or melted meat drippings to each cup; the fat should coat the bottom and sides.

Transfer the tin to the hot oven for about 15 minutes, allowing the oil to become very hot but not smoking.

While the tin heats, prepare the batter: combine the eggs, milk (or water), and kosher salt in a blender or large mixing bowl. Blend or whisk until fully incorporated.

Add the all‑purpose flour to the liquid mixture and blend again until the batter is smooth and free of lumps.

Stir in the melted butter (or melted meat drippings) and blend briefly; the batter should be thin, similar to a heavy cream consistency.

Cover the batter container and chill in the refrigerator for at least 1 hour, or up to overnight, to develop flavor and improve rise.

Remove the hot tin from the oven carefully (it will be very hot). Quickly and evenly pour the chilled batter into each cup, filling them about three‑quarters full.

Immediately return the tin to the oven and bake for 40 minutes without opening the door; this steady heat creates the classic tall, airy rise.

After 40 minutes, turn off the oven, leave the tin inside for an additional 5 minutes to finish steaming, then remove the puddings.

Serve the Yorkshire puddings warm, directly from the tin, with gravy, butter, jam, or any accompaniment of your choice.