My stepmother was the most fabulous cook and shared many tips and recipes with me over the years, she had a real a commitment to getting things right and a thorough knowledge of British culinary tradition. This is her fool proof recipe for Yorkshire Pudding. Always make the batter at least one day in advance. You can purchase the dripping from most reputable butchers or make your own beef stock and reserve the cold and solid fat layer after chilling.
Yorkies freeze really well and just need a 3 minute blast in a hot oven just before serving.
Joan’s YorkiesPrint Recipe
- 300ml Beef Dripping - fat
- 335g Plain Flour
- 4 whole eggs
- 2 egg whites
- 450ml Milk
- ¼ Teaspoon of salt
Sift the flour & salt into food processor with whisk attachment
Whisk in the eggs and the whites, then the milk
Pass the mixture through a fine sieve
Preheat oven to 220 degrees
Melt the dripping and pour 1/3 way up your muffin tin molds, place muffin tray onto another tray to catch any excess hot fat and into the oven for 10 mins
Pull the very hot tray out of the oven and pour the Yorkie batter up to the edge of the molds.
Bake for 8 to 10 mins or when good colour and crispy, place onto a wire rack to cool and to remove any excess dripping.
Grade - Easy