Cooking Proper Classics with Tom Kerridge: Yorkshire Puddings Recipe

beef drippings

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil reduces saturated fat and is more accessible.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: plain flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and suitable for lactose intolerance.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

Crack 4 eggs into a bowl and whisk them until broken up, not aerated.

Add 185 ml of whole milk to the eggs.

Pour the egg and milk mixture into a jug.

In a separate bowl, add 225 grams of plain flour.

Pour about three-quarters of the liquid into the flour to soften it, leaving some lumps.

Mix the batter together, it will still be lumpy and that's fine.

Pour the batter into a container and let it rest for 8 to 12 hours, preferably overnight.

Preheat the oven to 200°C (392°F) and place a Yorkshire pudding tray inside to heat for about 10 minutes.

Add a good splash of oil to the bottom of each hole in the hot tray.

Pour the Yorkshire pudding mix into each hole, filling them about two-thirds full.

Return the tray to the oven and bake for 35 minutes until crispy and crunchy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens