INGREDIENTS

50g (¼ cup) beef dripping, melted (see note)

250ml eggs (4-5 large eggs), lightly whisked (see note)

150g (1 cup) plain flour

180ml (¾ cup) full-fat milk

60ml (¼ cup) water

1 tbsp whole egg mayonnaise (not low fat)

½ tsp cooking salt

pinch of white pepper

METHOD

1. Preheat the oven to 230C fan-forced (250C conventional).

2. Pour 1 teaspoon of melted dripping into each hole of a ½ cup 12-hole muffin tin (see note) and place in the oven for 15 minutes until you see wisps of smoke rising from the tin.

3. Place the whisked eggs in a large bowl. Whisk in the flour and, once incorporated, gradually whisk in the milk and water until you have a lump-free batter. Add mayonnaise, salt and pepper, then whisk again.

4. Transfer the batter to a jug. Remove the hot muffin tin from the oven and working quickly, pour in batter until each hole is 60 per cent full.

5. Return to the oven and bake for 17 minutes until deep golden and crispy. Don't open the oven too early or they will collapse!

6. Remove from the oven and serve alongside the roast beef. Don't worry, we're making plenty of gravy to douse these with!

Makes 12

NOTES

• For guaranteed results, measure the eggs by volume because not all eggs are the same size!
  
• Beef dripping is sold in tubs and blocks in the supermarket butter aisle. It adds flavour and makes the Yorkshire puddings slightly crisper. I really recommend using it! You may also need it to make your gravy. Use any leftovers to roast vegetables.
  
• Standard muffin tins are typically ⅓ cup per hole. But for Yorkies, I like to use tins with slightly larger holes – ½ cup (125ml) – so they are taller.
  

Serve these Yorkshire puddings with RecipeTin Eats' best ever British roast beef and gravy recipes and treacle pudding.

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