Yorkshire Puddings in Beef Dripping

Yorkshire puddings are the crisp, puffed batter cups that go with a British Sunday roast. They're traditionally baked in the beef dripping saved from the joint, and that's the fat we use here: no vegetable oil, no seed oils. For the story behind the dish, and a fine case for one big tray-baked pudding, British Food: A History's Yorkshire pudding recipe is well worth a read.

Why beef dripping?

Yorkshire puddings rise because cold batter hits fat that is already very hot. Beef dripping is rendered beef fat (the same fat sold as beef tallow), and it copes with the high oven heat this needs. Its high smoke point is covered in our cooking fat smoke points guide. It also adds the savoury beef flavour that suits roast beef. Lard or ghee work too; see the FAQ.

Makes: 12 small puddings · Serves: 4–6 · Prep: 10 minutes, plus at least 30 minutes resting · Cook: 25 minutes

Ingredients

• 140g plain flour
• 4 large eggs
• 200ml whole milk
• ½ tsp fine sea salt
• 12 tsp beef dripping or beef tallow (about 60g)

Method

1. Whisk the flour and salt in a jug. Add the eggs and whisk to a thick, smooth paste, then whisk in the milk a little at a time until the batter is the consistency of single cream.
2. Rest the batter for at least 30 minutes at room temperature, or covered in the fridge for up to 24 hours. Whisk again just before using.
3. Heat the oven to 230 °C (210 °C fan / 450 °F). Put 1 tsp of dripping into each hole of a 12-hole muffin or Yorkshire pudding tin and heat it in the oven for 10–15 minutes, until the fat is shimmering hot.
4. Working quickly, take the tin out and pour the batter into the hot fat, filling each hole about a third to half full. It should sizzle as it goes in.
5. Return the tin to the oven straight away and bake for 20–25 minutes, until tall, deep golden and crisp. Keep the oven door shut for at least the first 15 minutes.
6. Serve at once with roast beef and gravy.

Tips

• Use a metal tin. It heats up faster and holds heat better than ceramic.
• A jug makes it much quicker to fill all 12 holes while the fat is still hot.
• No dripping saved from a roast? A jar of beef tallow works the same way, or ask a local farm or butcher for beef suet (LocalHarvest lists farms near you). Our rendering guide shows how to make your own.

FAQ

Why didn't my Yorkshire puddings rise?

The usual causes are fat that wasn't hot enough, an oven that wasn't fully heated or opening the door too early. The batter needs to hit smoking-hot fat and stay in a steady, high heat.

Can I use lard or ghee instead of dripping?

Yes. Lard and ghee both handle the high oven heat. Dripping gives the traditional beefy flavour that suits a Sunday roast; lard is more neutral.

Can I make the batter ahead?

Yes. Covered in the fridge it keeps for up to 24 hours. Let it come back towards room temperature and whisk before pouring.

Can Yorkshire puddings be frozen?

Yes. Cool them completely, freeze in a bag, then reheat from frozen at 200 °C (180 °C fan) for 5–8 minutes until crisp.

More ideas: all our beef tallow recipes · tallow roast potatoes · how to render tallow · toad in the hole.