Yorkshire pudding by Shaun Rankin, head chef at the Michelin-starred Shaun Rankin at Grantley Hall
Whether you view Yorkshire puddings as a Sunday roast dinner staple or simply a vessel for gravy, you can’t deny that a plate is always better off with one on it.
These delicious batter puddings date back to the early 18th century, but few are able to perfect their golden, puffy texture.
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Ingredients
- 4 large eggs
- 250ml milk
- 250g plain flour
- Sea salt and cracked black pepper
- 2 sprigs of thyme
- 1 tbsp beef dripping
Method
- Crack the eggs into a bowl and add the milk.
- Sift the flour into the bowl and whisk well.
- Pour the mix through a fine sieve into a clean bowl. Season with sea salt and cracked black pepper.
- Scrape the thyme leaves from the stems and then add them to the batter mixture. Stir well, cover with cling film and leave in the fridge for 24 hours.
- Remove the batter from the fridge about 30 minutes before you need to use and stir well.
- Preheat the oven to 220C and heat a 24 x 12cm deep Yorkshire pudding tin (or muffin top pan) until very hot.
- Add the beef dripping to the tin and place back in the oven for a further five minutes.
- Pour the Yorkshire pudding mix into the hot fat in the tin. Put back in the oven straight away.
- Cook in the oven for about 15 minutes or until golden brown and doubled in size. Then turn down the oven to 120C and cook for a further five minutes.