Yorkshire pudding recipe by Shaun Rankin

Shaun Rankin's Yorkshire pudding recipe is a call back to his childhood

(Image credit: Grantley Hall)

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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Rebekah Evans joined The Week as newsletter editor in 2023 and has written on subjects ranging from Ukraine and Afghanistan to fast fashion and "brotox". She started her career at Reach plc, where she cut her teeth on news, before pivoting into personal finance at the height of the pandemic and cost-of-living crisis. Social affairs is another of her passions, and she has interviewed people from across the world and from all walks of life. Rebekah completed an NCTJ with the Press Association and has written for publications including The Guardian, The Week magazine, the Press Association and local newspapers.