My walking buddy Fran is French. During a recent charity walk, she asked me whether I had a recipe for Yorkshire puddings. Well, Fran — they don't really teach you about these things in Normandy, do they? As it turns out, I do have a recipe for perfect Yorkshire puddings, and once you know the three rules, you'll never look back.

The French connection — Casa Adora

The Three Rules

First, make the batter the night before and leave it in the fridge overnight. Second, make sure the oil is almost smoking before you add the batter — if it doesn't sizzle the moment it hits the tin, it isn't hot enough. Third, once the puddings are in the oven, do not open the door. That's it. Everything else is straightforward.

The Yorkshire Puddings Recipe

Makes 12 puddings

• 4 large free-range eggs
• 350ml full-fat milk
• 300ml plain flour, sifted
• 4 tablespoons oil — sunflower, beef dripping, duck or goose fat all work well
• Big pinch of sea salt
• Plenty of white pepper

Whisk together the eggs, milk, flour, salt, and pepper until smooth, then place in the fridge for at least 30 minutes — overnight if you can.

Preheat your oven to 220°C.

Pour the oil into each section of a 12-hole muffin tin and place it on the top shelf of the oven until the oil is very hot, almost smoking.

Pour the batter into each section until about two-thirds full. It should sizzle the moment it hits the oil. Return the tin to the oven immediately.

Bake for 15–20 minutes until the puddings have risen and turned golden. If you want them a little crunchier, turn the heat down and give them another 5–10 minutes.

The Flexible Bit

For something a little different, stir a dollop of whole grain mustard into the batter before cooking. It adds a gentle warmth that works beautifully alongside roast beef.

A Brief and Rather Surprising History

Perfect Yorkshire puddings have been a fixture of the British table for centuries — though they didn't always go by that name. The original version, known as Dripping Pudding, was a flat affair cooked beneath a roasting joint to catch the dripping fat. It wasn't until the 1700s that the fluffier, risen version we know today became the standard, and the name 'Yorkshire pudding' stuck.

Here's the part Fran might find amusing. A book published in 2008 called Spicing Up Britain makes the case that Yorkshire pudding doesn't originate in Yorkshire — nor indeed in England at all. The claim is that it comes from Normandy.

Le Yorkshire Pudding est le français!

Make of that what you will, Fran.

This recipe is part of my Bread Recipes collection — a growing collection of proper bread from Casa Adora and the road. Wonky photos, proper bread, genuine adventures – The Flexible Chef