You're making Yorkshire puddings wrong – chef says not to use beef dripping Yorkshire puddings hold a special place in the hearts of many across the nation - complementing a roast dinner or serving as the crowning glory of a toad in the hole.
By adopting this technique and following the chef's simple steps, you'll be well on your way to creating perfect, comforting Yorkshire puddings that are sure to delight.
Two essential secrets ensure they rise well - allowing the batter to rest before use, and heating the tin and beef dripping to a piping hot temperature before adding the batter.
If you opt for this method, it's recommended to pour two teaspoons of vegetable oil into each section of the Yorkshire pudding tray.
A common practice when making Yorkshire puddings is to add beef dripping to the bottom of the tray.
