Dad's Yorkshire Puddings
No Sunday roast is complete without a Yorkshire pudding to top it off. Have a go at Tilly's Dad's (aka Gordon Ramsay) recipe for perfect Yorkshire puddings every time!
- 225g plain flour
- 1 pint whole milk
- 4 large free range eggs
- ½ tsp coarse salt
- (Optional) 4 tbsp beef dripping, melted
How to make the perfect Yorkshire pudding with Gordon Ramsay's recipe
Remember – grown-ups like you to tell them if you’re cooking with hot or sharp things!
STEPS
In a large bowl, combine the flour and salt and mix, gradually add the milk whisking all the time followed by 1 tbsp of the melted dripping. Add the eggs and whisk until well combined.
Once combined, place in a jug and put in the fridge until ready to use. Allow to rest for at least 30 minutes.
Preheat oven to 425°F/220C.
Heat a 12 hole muffin/Yorkshire pudding tray in the oven for 3-5 minutes. Ask an adult to carefully remove the tray from the oven.
Put the remaining of the beef dripping evenly across each section of the tray and place back into the oven on the top shelf until very hot, almost smoking. (Get a parent or guardian to do this!)
As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven. Cook for 3 minutes at 220C and then turn down to 200C.
Bake until the Yorkshire puddings are well risen, golden brown and crisp, it should take around 15 to 20 minutes. Don't open the oven door until the end or they might collapse! 🙈
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