Celebrated chef Rick Stein has shared a simple Yorkshire pudding recipe that relies on just three ingredients. During an episode of his BBC series Rick Stein's Food Stories, the Padstow-based restaurateur visited the Star Inn, a Michelin-starred pub on the edge of the Yorkshire Moors, where Chef Patron Andrew Pern revealed his closely-guarded recipe.
Rick commented: "Here I am about to watch the perfect Yorkshire pudding being made." Andrew's approach was refreshingly uncomplicated, taking a relaxed attitude to preparing the batter. His recommendation was to use "equal quantities" of flour, eggs, and milk, insisting, "It's not rocket science."
The three-ingredient batter
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 that making Yorkshire puddings is entirely achievable with the correct recipe.
The initial step requires filling a 12-hole Yorkshire pudding tin with beef dripping and heating it in the oven at 180C. Rick added: "It's crucial to get your fat sizzling!"
How to make the perfect batter
Regarding the batter, there is no requirement for elaborate kitchen equipment, though Andrew recommends employing a stick blender to speed up the process should one be to hand. He tipped all of the ingredients into one bowl and blended them together to work "plenty of air" into the mixture with the minimum of effort.
The chef noted that "the beauty of a handheld blender" is in its capacity to create such a light and airy batter, which is the key to achieving perfectly fluffy Yorkshire puddings.
Cooking and serving tips
Once the tray is fully heated, carefully pour equal portions of the Yorkshire pudding batter into each compartment before returning it to the oven for around 20 minutes. Serve the puddings straight from the oven while still piping hot, in whichever way you choose. They can be stored in a sealed container in the fridge for one to two days.
