How To Make The Perfect Yorkshire Pudding
Yorkshire pudding is a British staple, usually featured in roast dinners. It’s made from a simple mix of batter of eggs, flour and milk or water – yet to create the perfect pud, there are some special tips and tricks. Here chef and restaurateur Shaun Rankin, Head Chef at his Michelin-starred restaurant at Grantley Hall, shares his coveted Yorkshire pudding recipe – which he perfected years back with his mother in his Yorkshire family home.
‘These have never failed me. And I’ve never changed the recipe – this is how I learned to do them growing up in Yorkshire and I do think, if it ain’t broke…’ – Shaun Rankin
Shaun Rankin’s Yorkshire Pudding Recipe
- 4 large eggs
- 250ml milk
- 250g plain flour
- Sea salt and cracked black pepper
- 2 sprigs of thyme
- 1 tbsp beef dripping
- 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 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 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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