Golden, crispy and deliciously moreish, no roast dinner is complete without a comforting Yorkshire pudding, drizzled in gravy. It is pure joy when you pull your homemade Yorkshire puddings out of the oven, feasting your eyes on their golden exterior and knowing the light, buttery flavour that awaits you. 

Gill Meller lets us into a secret for creating the perfect Yorkshire pudding: make sure the fat is piping hot before adding the batter, enabling the puddings to rise to their full potential. Gill says: "roast beef wouldn’t be quite the same without a few Yorkshire puddings served alongside it, and this recipe is the one I always turn too. It’s absolutely fool proof. As long as you have a nice hot oven you can’t go wrong. I like to use beef dripping in my Yorkshire tray, it gives them such a good flavour."



  • Heat the oven to 200°C/180°C fan/400°F/gas mark 6. 

    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.

    You’ll need a 12 hole Yorkshire pudding tray. Place a heaped teaspoon of dripping into each Yorkshire hollow then set the tray into the oven to heat up. The fat wants to be really hot before you pour in the batter. 

    Wrhen 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 15 to 20 minutes or until they are crisp and golden. Serve at once.

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