Best Yorkshire Pudding Recipe (2024)

FAQs

What is the secret to making Yorkshire puddings rise? ›

There is a secret to every Yorkshire pudding recipe when it comes to getting Yorkshire puddings to rise properly. In fact there are two. The first is to let the batter rest once you've mixed and the second is to heat your tin and beef dripping so it's piping hot when you do pour the batter in.

Yorkshire Pudding Theory #5: Add Water for Crisper Puddings

Again, this was a simple matter of adding water while keeping the ratio of liquid to flour the same. As expected, puddings with more water in them rise up puffier and crisper.

4: Pour the batter into a jug, cover and leave to rest in the fridge for at least 4 hours, but ideally overnight if you have time. 5: When ready to cook, pre-heat the oven to 180 C and heat up your pudding trays, adding a little oil or beef dripping into each 'cup' and heat for at least 10 mins.

You can make the batter up to 24 hours ahead, or use it straight away. If making ahead, cover and chill. Heat oven to 230C/210C fan/gas 8. Pour a little vegetable or sunflower oil into each hole of a muffin tray and heat for at least 10 minutes until hot.

Resting the batter really does result in better-risen Yorkshire puddings with an airier texture (rather than chewy). About an hour is sufficient to allow the starch molecules to swell, giving a thicker consistency, and for the gluten to relax.

While it doesn't need to be cold, your batter should have time to rest. Our no-fail yorkies recipe recommends transferring your batter to a jug after mixing, then leaving it to rest for at least 15 minutes.

Method. Put 200g plain flour and some seasoning into a large bowl, stir in 3 eggs, one at a time, then slowly whisk in 300ml milk until you have a smooth batter. Chill in the fridge for at least 30 mins or up to a day.

Bacon fat: Save some of the grease from your morning bacon for smoky, salty Yorkshire puddings. Butter: While butter undoubtedly makes scrumptious popovers, it also burns easily, so we recommend using a combination of melted unsalted butter and oil instead.

This needs to get to the exact temperature and be piping hot to ensure the maximum sizzle for the maximum rise in those puds! The oven temperature you'll need is around 220oC / 200oC Fan. What oil is best for Yorkshire puddings? We believe that a cold pressed Rapeseed Oil is the best oil for the job.

History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.

Why do my Yorkshire puddings collapse when I take them out of the oven? ›

If it's as soon as you take it out, it's a problem with it being undercooked. If it takes a few minutes to deflate, it can be an issue with cooling them too quickly. You can get around this problem by taking a sharp knife or skewer and poking a couple of holes in the top of each one.

It is almost always because the oil wasn't hot enough. Yorkshire Puddings rise because the water molecules in the milk turn to steam and as they rise, they force the batter upwards to make the puddings grow.

Yes, the batter should be runny, about the consistency of heavy cream.

The consistency of the batter shouldn't be too thin or too thick. The best way to know whether or not you have the perfect consistency is to dip a spoon into the batter and see if the batter creates a thin layer on the back of the spoon.

The Yorkshire pudding tins must not be over-filled

Over-filling your Yorkshire pudding tin will lead to heavy puddings, which won't rise to lofty heights. Whether you're making individual Yorkshire puddings or a large pud to carve up, only fill the tin about a third of the way for optimum puds.

The fat isn't hot enough (it should be smoking hot). The oven isn't getting hot enough (needs to maintain a 220C/425F temperature). Your oven loses heat too quickly when you open the oven door and/or you leave the oven door open for too long whilst you're filling up the Yorkshire pudding tins with batter.

A common fault that results in flat yorkshires is not having things hot enough. The oven needs to be very hot, and you need to use a metal dish with fat or oil that is hot enough to sizzle when you pour the mixture in. Get it straight into the oven and do not open the door for the duration of the cooking time.

Be sure to close the oven door slowly so you don't force all the hot air out. Oh, and don't open the door to check on progress – the cold air will make your puds sag. Keep an eye on your creations through the glass door of the oven. When they rise and look golden-brown and crisp on top, they're done.