Crispy Beef Dripping Yorkshire Puddings Recipe

Whisk the flour and fine sea salt together in a large mixing bowl to remove any lumps. Make a well in the center of the flour, then crack the room-temperature eggs into the well.

Gradually whisk the eggs into the flour, then slowly pour in the milk and cold water, whisking continuously until the mixture is completely smooth and resembles single cream. Transfer the batter to a liquid measuring jug and let it rest at room temperature for at least 30 minutes to relax the gluten.

Preheat your oven to 425°F (220°C). Divide the beef dripping evenly among the 12 cups of a standard muffin tin, adding about 1 teaspoon of fat to each cup.

Place the tin in the preheated oven for 10 to 15 minutes until the fat is smoking hot and shimmering. This step is crucial, as the screaming-hot oil is what causes the batter to puff up instantly.

Carefully remove the hot tin from the oven and quickly pour the rested batter evenly into the cups, filling each one about halfway. Work quickly to prevent the fat from cooling down, and listen for a satisfying sizzle as the batter hits the hot oil.

Immediately return the tin to the oven and bake for 20 to 25 minutes without opening the oven door, until the puddings are spectacularly risen, crisp, and deep golden brown. Serve them immediately while they are hot and airy alongside your favorite roast beef and gravy.