Yorkshire Puddings
Yorkshire puddings are a must-have with any roast in our house. This easy recipe delivers golden, crispy Yorkshires that are light in the middle and perfect for soaking up plenty of gravy - and they’re much simpler to make than you might think.
6 Servings 30 Minutes
Ingredients
- Beef Dripping - 60 grams
- Eggs - 4
- Whole Milk - 240 ml
- Plain Flour - 180 grams
- Salt - 1/2 tsp
Method
- In a bowl, whisk together the flour, eggs, milk and salt until you have a smooth batter.
- Cover and chill in the fridge for at least 30 minutes (or up to a few hours if you have time).
- Preheat the oven to 240°C (220°C fan). Add about 1 teaspoon (around 5g) of beef dripping to each hole of your tin and place in the oven for at least 5 minutes, until piping hot.
- Carefully remove the hot tin from the oven and quickly pour the batter evenly into each hole - it should sizzle as it hits the fat.
- Return to the oven immediately and cook for 20–25 minutes until well risen and golden. Do not open the oven door during cooking.
Hints and Tips
The secret to perfectly risen Yorkshire puddings? Hot oil and a closed oven. Heat the oil in the tin for at least 5 minutes before adding the batter, then resist opening the oven door for at least 20 minutes.