10 tips for making Yorkshire puddings (2024)

FAQs

10 tips for making Yorkshire puddings? ›

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.

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.

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.

Wipe Instead of Washing. If you plan to clean your pudding tins before using them, never wash them with soap and water. This spoils the surface of the tins and can cause the batter to stick and thus prevent puddings from rising. Just wipe the tins clean with a paper towel before and after use.

Stir the batter and pour into a jug. At the oven (this is safer than carrying a tin of hot oil across the kitchen), carefully pour some batter into the middle of the oil in each hole, remembering that it is very hot. Watch out as the oil will sizzle a bit as the batter hits it.

If you want to go Instagram-ready with sky-high fluffy Yorkshires, add an extra egg white to your batter. They'll tower over the competition. With that in mind, always make sure your Yorkshire puddings have room to rise in the oven.

And room temperature batter is ideal

Room temperature vs cold batter: if your batter is at room temperature when it hits the hot pan, you will get a better rise with a crispier hollow pudding. If your batter is cold, your Yorkshires will be slightly more dense inside but with that perfect gravy-pooling cup shape.

Let your batter 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. If you leave your batter to rest overnight, as is the case in our mushroom yorkshires recipe, make sure you give it a good stir before cooking.

Yorkshire pudding batter has just three ingredients – milk, eggs and flour – but the addition of water can make the finished result puffy and light. The fat content of the milk and eggs brings richness, but it's the water that helps them crisp up.

Egg whites can help

Some people like a Yorkshire pudding to be large and fluffy, with an airy center. Others prefer a rich, custard-like pudding. If you fall into the former category, you'll want to primarily use egg whites with a yolk or two. If you like a custardy pudding, use more egg yolk.

Why do my Yorkshire puddings go flat 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.

Whisk the batter until smooth, you don't want any lumps. 100% rest your batter before you bake it. (See the section How long should rest Yorkshire pudding batter for? for specifics.) Use Rice Bran oil (affiliate link) as you can get it much hotter than other oil types.

Plain flour is key, according to the Brits. The addition of bicarb or baking powder should not be added to the mix at all, and can even cause the puds to become flat, dense, or even burn.

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.

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. Too much batter or not enough fat in the tin.

Some folks recommend turning the oven down towards the end of cooking to allow you to leave the puddings in the oven longer, thereby setting their exteriors more firmly so that they don't deflate as much once you pull them out.

Steam is a common physical raising agent. It is produced from the liquids (e.g. water, milk, eggs) that are added to mixtures, or from water contained in a solid component (e.g. butter). Examples of recipes which use steam as a raising agent are batters (e.g. Yorkshire pudding) and choux pastry.

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.