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- Step 1
Sieve the flour into a mixing bowl. Add a pinch of salt and make a well in the centre then pour in the beaten egg, milk and 75ml (3fl oz) cold water. Gradually stir together with a wooden spoon to make a thick, smooth batter that coats the back of the spoon, them cover and chill for 30min.
- Step 2
When the beef is resting, increase the oven temperature to 220ºC (200ºC fan) mark 7. Put 1tsp beef fat into each hole of a six-hole large muffin tin and heat in the oven for 5min.
- Step 3
Pour the batter evenly into the holes and cook the puddings for 20-25min until golden and well risen.
MORE: How to make classic Yorkshire puddings
MORE: The great Yorkshire pudding debate - do you love them or loathe them
MORE: Toad in the hole with onion gravy
For making them crispy
The secret to crisp Yorkshire puddings is to get both the tin and fat piping hot. There should be a sizzle when you pour the batter into the hot oil.
Per Serving:
- Calories: 197
- Total carbs: 25 g
- Total fat: 8 g
- Saturated fat: 4 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
