Try Shaun Rankin’s Yorkshire Pudding Recipe on National Yorkshire Pudding Day
British Yorkshire Pudding Day is here!
He says: ‘These have never failed me. And I’ve never changed the recipe – this is how I learnt to do them growing up in Yorkshire and I do think if it ain’t broke…'.
- 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 add 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 five 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 five minutes.