Rick Stein’s ‘perfect’ Yorkshire pudding recipe uses just 3 ingredients

A delight on their own or served with a full roast dinner, Yorkshire puddings have a special place in the hearts of hungry Britons.

Recipes for this British classic are easy to come by but there’s something to be said for simplicity being key to this plain dish, as chef Rick Stein agrees.

In an episode of his BBC show Rick Stein’s Food Stories, the renowned Padstow-based restaurateur journeyed to a Michelin-starred pub on the edge of the Yorkshire Moors called the Star Inn.

Speaking with Chef Patron Andrew Pern, who revealed his recipe for the best Yorkshire puddings, Rick said: “Here I am about to watch the perfect Yorkshire pudding being made.”

Andrew’s recipe was simple but effective, taking a less-than-precise approach to whipping up the batter. His recommendation was to use “equal quantities” of flour, eggs and milk, claiming “it’s not rocket science”.

Ingredients

Eggs (four large eggs is approx. 170g/6oz)

Plain flour (170g/6oz)

Full-fat milk (175ml)

Method

Making Yorkshire puddings is incredibly easy for even the most amateur home cooks to do.

The first point of call is to fill a 12-hole Yorkshire pudding with beef dripping and heat it in the oven at 180C. Rick elaborated: “It’s crucial to get your fat sizzling!”

As for the batter, there’s no fancy kitchen equipment needed but Andrew recommends calling upon a stick blender to speed up the process if you have one to hand.

He added all of the ingredients into one bowl and blended them to whip “plenty of air” into the batter with minimal effort.

The chef noted that “the beauty of a handheld blender” is being able to create such a light and airy mixture – the key to light and fluffy Yorkshire puddings.

When the tray is well-heated, gently pour equal quantities of the Yorkshire pudding mixture into the holes before returning it to the oven for about 20 minutes.

Serve the puds hot from the oven however you wish. Store for one to two days in an airtight container in the fridge.

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