Yorkshire Pudding

The batter can be prepared up to 2 hours ahead and refrigerated. Bring to room temperature and whisk vigorously before using, as the flour may settle. However, for best results, mix the batter fresh just before baking, as the leavening power diminishes over time.

Yorkshire pudding is best eaten immediately and does not store well, as it loses its crispy texture and dramatic height within 30 minutes of baking. If you must store leftovers, keep in an airtight container at room temperature for up to 1 day and reheat in a 400°F oven for 5-7 minutes to re-crisp, though they will not regain their original rise.