Yorkshire pudding recipe by Shaun Rankin

These tried-and-tested Yorkshire puddings by Shaun Rankin are a staple of both his home and his Michelin restaurant in Grantley Hall. Having kept his childhood recipe, these fluffy Yorkshire puddings are a reminder of quintessential British cooking.

Ingredients

• 4 large eggs
• 250ml milk
• 250g plain flour
• sea salt and cracked black pepper
• 2 sprigs of thyme
• 1 tbsp beef dripping

Method

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• 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 add the leaves 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 it, and stir well.
• Preheat the oven to 220C and heat a 24 x 12cm deep Yorkshire pudding tin until very hot.
• Add the beef dripping to the tin and place back in the oven for further 5 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 5 minutes.

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