This easy recipe makes the perfect Yorkshire Puddings. ideal with roast beef (or any ‘Sunday roast’ – it doesn’t have to be beef!) or even on their own served with a rich, onion gravy.
The real secret to making perfect Yorkshire puddings is simple – leave the batter to rest in the fridge overnight.
The prep only takes a few minutes, but leaving the batter to rest overnight is crucial if you want to make the perfect Yorkshire puddings.
For a truly delicious flavour, I always cook them in beef dripping, but vegetable oil works perfectly well if you don’t want to use dripping. You can also consider using duck or goose fat if you prefer – especially if you’ll be serving them with poultry or fowl.