7/16/2025
For the fat, I stuck with tradition and used hot beef drippings—nothing beats the flavour and crispiness that comes from rendered beef fat. I baked them in a muffin pan, starting at a blazing 450°F for 12 minutes to get that signature dramatic rise. Then I lowered the oven to 350°F for another 12 minutes to cook them through. Finally, a last blast at 250°F for 12 minutes to finish them off with a nice outer crisp. The result? Puffy, golden, hollow-centered beauties with crisp edges and tender insides.
These freeze remarkably well, so if there are any leftovers (a big if), they’ll keep perfectly for another roast dinner. No proper roast beef dinner should ever be served without a few great “Yorkies” on the side. They’re more than just a side—they're a true culinary classic and a point of pride when done right.