Easy Yorkshire pudding recipe and everything you need to know

Chop the beef fat into smaller pieces to render it down.

Heat a pan and add the chopped beef fat to render it slowly, extracting the oils.

Strain the rendered fat into a jug using a colander.

In a bowl, crack 4 whole eggs and add 200 g of milk.

Add 150 g of all-purpose flour to the bowl with the eggs and milk.

Season the mixture with a pinch of salt and pepper.

Blend the batter using a blender or immersion blender until smooth.

Let the batter rest, ideally overnight, but it's okay to use it immediately if needed.

Preheat the oven to 425°F (or 450°F for home ovens).

Fill the bottom of a baking dish with the rendered beef fat, ensuring it's piping hot.

Check for smoke coming from the oil to ensure it's hot enough before adding the batter.

Pour the batter into the hot oil, filling each cup about 3/4 full.

Bake in the oven for 15 minutes without opening the door during cooking.

Once done, carefully tip the Yorkshire puddings to drain excess oil.

Equipment Needed

Spice Level: