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Perfect Yorkshire Puddings
Four ingredients, three rules: equal volumes, a screaming-hot tin, and never open the door. Crisp-crowned, soft-centred, as they have been since 1737.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Yield
- Makes 8
- Difficulty
- Easy
- Era
- Georgian (1737)
Ingredients
- 140g plain flour
- 4 large eggs
- 200ml whole milk
- Pinch of fine salt
- 8 tsp beef dripping or sunflower oil
Method
Oven220°C425°FFan 200°CGas 7
- Whisk the flour and salt with the eggs to a thick paste, then whisk in the milk gradually until the consistency of single cream. Rest at least 30 minutes — overnight in the fridge is even better.
- Heat the oven to 220°C / 425°F (fan 200°C, gas 7).
- Put a teaspoon of dripping into each hole of an 8-hole tin and heat for 10 minutes until just smoking.
- Fill each hole two-thirds full with batter and bake 18–20 minutes until towering and deep golden.
- Serve immediately — a Yorkshire waits for no gravy boat.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.