Rick Stein's 'perfect' Yorkshire pudding recipe is easy to follow with 3 ingredients

Yorkshire puddings, a beloved staple of British cuisine, hold a cherished spot in the hearts of food-loving Britons. Recipes for this quintessential British dish are plentiful, but renowned chef Rick Stein believes that simplicity is key to perfecting this humble fare. In an episode of his BBC programme, Rick Stein's Food Stories, the esteemed Padstow-based restaurateur visited a Michelin-starred pub nestled on the fringes of the Yorkshire Moors, known as the Star Inn.

There, he met with Chef Patron Andrew Pern, who shared his secret recipe for the ultimate Yorkshire puddings. Rick remarked, "Here I am about to watch the perfect Yorkshire pudding being made." Andrew's recipe was straightforward yet effective, adopting a casual approach to creating the batter. His advice was to use "equal quantities" of flour, eggs, and milk, asserting, "It's not rocket science."

Yorkshire pudding recipe

Ingredients

• Eggs (four large eggs are approx. 170g/6oz)
• Plain flour (170g/6oz)
• Full-fat milk (175ml)

Method

Even novice home cooks will find making Yorkshire puddings a breeze with the right recipe.

The first step is to fill a 12-hole Yorkshire pudding tin with beef dripping and heat it in the oven at 180C. Rick added: "It's crucial to get your fat sizzling!"

When it comes to the batter, there's no need for any fancy kitchen gadgets, although Andrew suggests using a stick blender to expedite the process if you have one available.

He combined all of the ingredients into a single bowl and mixed them to incorporate "plenty of air" into the mixture with minimal fuss.

The chef observed that "the beauty of a handheld blender" lies in its ability to produce such a light and airy batter, the secret to achieving light and fluffy Yorkshire puddings.

Once the tray is thoroughly heated, carefully distribute equal amounts of the Yorkshire pudding batter into the compartments before placing it back in the oven for approximately 20 minutes.

Present the puddings piping hot from the oven in whatever manner you prefer. They can be kept in an airtight container in the fridge for one to two days.