Celebrated chef Rick Stein has shared what he describes as the "perfect" Yorkshire pudding recipe, which requires just three ingredients and minimal effort. The recipe, demonstrated by Chef Patron Andrew Pern at the Michelin-starred Star Inn on the edge of the Yorkshire Moors, appeared during an episode of Rick Stein's Food Stories on the BBC.
During the visit, Rick commented: "Here I am about to watch the perfect Yorkshire pudding being made." Andrew's approach to the batter was refreshingly straightforward, taking a relaxed attitude to the preparation.
Three simple ingredients
Andrew's tip was to use "equal quantities" of flour, eggs and milk, insisting: "It's not rocket science." The recipe calls for four large eggs (approximately 170g/6oz), plain flour (170g/6oz) and full-fat milk (175ml).
Even the most inexperienced home cooks will find Yorkshire puddings straightforward to prepare with the correct recipe. The initial step is to fill a 12-hole Yorkshire pudding tin with beef dripping and place it in the oven at 180C. Rick noted: "It's crucial to get your fat sizzling!"
Method for a light batter
Regarding the batter, there is no requirement for elaborate kitchen equipment, though Andrew recommends using a stick blender to speed up the process, should one be available. He tipped all the ingredients into one bowl and blended them together to work "plenty of air" into the mixture with very little effort.
The chef noted that "the beauty of a handheld blender" is its capacity to create a wonderfully light and airy batter — the key to perfectly fluffy Yorkshire puddings. Once the tray is thoroughly preheated, carefully pour equal amounts of the batter into each compartment before returning it to the oven for around 20 minutes.
Serve the puddings straight from the oven, piping hot, in whichever way you desire. Any leftovers can be stored in an airtight container in the fridge for one to two days.
