20 minutes preparation, 30 minutes – overnight resting, 15 minutes cooking

Yorkshire puddings are a must-have for any roast dinner and, contrary to popular belief, they are so easy to make from scratch. Use our recipe to make the perfect Yorkshires every time. 


  • 225g/8oz plain flour
  • 8 free-range eggs
  • 500ml/18fl oz whole milk
  • salt and freshly ground black pepper
  • 75g/2¾oz beef dripping


  1. Place the flour into a large bowl, make a well in the middle for the eggs and milk then whisk them in until as smooth as possible then season with a little salt and black pepper.
  2. Pour into a jug and place in the fridge to rest, preferably overnight but for a minimum of 30 minutes. Our top tip is to make the mixture first then leave to rest whilst you make all of the other elements of your roast dinner. 
  3. Heat the oven to 220C/425F/Gas 7.
  4. Place a 12 hole deep muffin tin into the oven and leave for five minutes, then add a little beef dripping/goose fat/duck fat into each of the holes and leave to heat for 5-10 minutes, or until smoking hot.
  5. Take the batter from the fridge and whisk one more time. Carefully pour the batter into the tins and bake for 10-15 minutes until golden-brown and risen around the edges. Do not open the over door during the cooking time as this will cause the Yorkshires to collapse. 
  6. Serve with your roast dinner and lots or gravy.

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