20 minutes preparation, 30 minutes – overnight resting, 15 minutes cooking
Yorkshire puddings are a must-have for any roast dinner and, contrary to popular belief, they are so easy to make from scratch. Use our recipe to make the perfect Yorkshires every time.
- 225g/8oz plain flour
- 8 free-range eggs
- 500ml/18fl oz whole milk
- salt and freshly ground black pepper
- 75g/2¾oz beef dripping
- Place the flour into a large bowl, make a well in the middle for the eggs and milk then whisk them in until as smooth as possible then season with a little salt and black pepper.
- Pour into a jug and place in the fridge to rest, preferably overnight but for a minimum of 30 minutes. Our top tip is to make the mixture first then leave to rest whilst you make all of the other elements of your roast dinner.
- Heat the oven to 220C/425F/Gas 7.
- Place a 12 hole deep muffin tin into the oven and leave for five minutes, then add a little beef dripping/goose fat/duck fat into each of the holes and leave to heat for 5-10 minutes, or until smoking hot.
- Take the batter from the fridge and whisk one more time. Carefully pour the batter into the tins and bake for 10-15 minutes until golden-brown and risen around the edges. Do not open the over door during the cooking time as this will cause the Yorkshires to collapse.
- Serve with your roast dinner and lots or gravy.