It’s Roast Season: Here’s How To Make The Perfect Yorkshire Pudding

Yorkshire pudding is a British staple, usually featured in roast dinners. In a recent survey, it was voted the most popular regional dish among Brits, beating the likes of Cheddar cheese and Cornish pasties. 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 Rakin at Grantley Hall

Shaun Rankin’s Yorkshire Pudding Recipe

Ingredients

• 4 large eggs
• 250ml milk
• 250g plain flour
• Sea salt and cracked black pepper
• 2 sprigs of thyme
• 1 tbsp beef dripping

Method

1. Crack the eggs into a bowl and add the milk.
2. Sift the flour into the bowl and whisk well.
3. Pour the mix through a fine sieve into a clean bowl. Season with sea salt and cracked black pepper.
4. 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.
5. Remove the batter from the fridge about 30 minutes before you need to use and stir well.
6. Preheat the oven to 220C and heat a 24 x 12cm deep Yorkshire Pudding tin until very hot.
7. Add the beef dripping to the tin and place back in the oven for further 5 minutes.
8. Pour the Yorkshire Pudding mix into the hot fat in the tin. Put back in the oven straight away.
9. 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.