Three fool proof Yorkshire puddings from Gill Meller sit on a white plate. Two slices of beef sit alongside them, all with a pool of beef gravy underneath. Behind the plate in the background is the rest of the rump of beef

GILL MELLER’S FOOL PROOF YORKSHIRE PUDDING

Yorkshire puddings are one of life’s great gifts, so here is Gill’s full proof recipe that we think you’ll come back to time and again.

As long as you have a nice hot oven you can’t go wrong. Whilst this recipe uses beef dripping in the Yorkshire tray, as it gives them such a good flavour, you can substitute it with sunflower or groundnut oil which will work just as well.

Makes 12

INGREDIENTS

140g plain flour 

4 Stonegate Estate eggs, lightly beaten

200ml whole milk

Sea salt and freshly ground black pepper

100g of beef dripping or sunflower oil

METHOD

  1. Heat the oven to 200.c fan
  1. Tip the flour into a bowl and whisk in the eggs until everything is nice and smooth. Gradually add the milk, whisking continuously until you are certain there are no lumps. Season with salt and pepper and set aside.
  1. You’ll need a12-hole tray, or 2 x 6-hole Yorkshire pudding trays. Place a heaped teaspoon of dripping into the individual cups (or use ½ Tbls of sunflower oi) then set the tray into the oven to heat up. The fat wants to be really hot before you pour in the batter.
  1. When it’s good to go, open the oven, and if the shelf slides out safely, ease it forward and quickly but carefully pour enough batter to come 3/4 of the way up each hollow. Slide the shelf back into position and close the oven door.Cook for 20 – 25 minutes or until they are crisp and golden. Serve at once.
  1. These Yorkshire’s freeze beautifully, so if you’re not planning to eat them all in one sitting (unlikely we think) Pop them in a food bag or container and freeze for another day. They only take 6 – 8 minutes to heat through again in a hot oven.
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