Keep this as your go-to recipe for fail-safe, tasty Yorkshire puddings that are a cinch to make. They rise beautifully – just remember that you need to have the beef dripping piping hot for them to rise properly.
- 225ml whole milk
- 2 eggs
- 125g plain flour
- ½ tsp. salt
- 3 tbsp. beef dripping
In a large jug, beat together the eggs with the salt.
Whisk the milk into the mixture and then add the flour. Beat well for at least five minutes or until completely smooth.
Cover with cling film and put into the fridge for at least an hour.
Preheat the oven to 220C/gas mark 7. Put a muffin tin into the oven for ten minutes so it gets nice and hot, then coat the tin with the beef dripping. Put back into the oven for five minutes so that the dripping is sizzling.
Take the batter from the fridge and give it a quick whisk, then divide it between the muffin indents. You should hear it start to sizzle straight away.
Put into the oven for twenty minutes and then turn the heat down to 190C and bake for a further 15 minutes. Do not open the oven door!
Serve the Yorkshire puddings. They should be golden brown and crisp.