Most people think Yorkshire puddings are too hard to make at home, but the recipe is actually very simple.
There are just a few things you need to get right first to ensure that your Yorkshire puds are light and fluffy and rise, rather than sink, before they even hit the plate.
The Good Housekeeping cookery team has had years of experience in making Yorkshire puddings. here's their full proof recipe and their expert tips on getting Yorkshire puddings right every time.
How to get crisp Yorkshire puddings
The secret to crisp Yorkshire puddings is to get both the tin and fat piping hot. There should be a sizzle when you pour the batter into the hot oil. The batter will immediately start cooking, resulting in higher and crispier puds. The hot pan also means your Yorkies are less likely to stick to it when you remove them later.
How to stop Yorkshire puddings sinking
To prevent your Yorkshire puddings from sinking, don’t open the oven door before the end of cooking time. When you remove the tin from the oven, do not leave the puddings near any drafts. The most foolproof way to stop your puddings from sinking? Eat them straight away!
Always rest the batter first
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. Your batter will have a more uniform structure, so rising will be easier for the puds.
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. So it’s completely down to personal preference!
Add herbs for flavour
To jazz up your Yorkshire puds, try adding chopped herbs such as thyme or sage to the batter. If serving with beef, add a pinch of mustard powder with the flour for added punch.
And beef fat too
Use the fat from your roast beef when it comes out the oven to grease your pudding pan for added flavour.
Freeze Yorkshire puddings in advance
If making Yorkshire puddings is too stressful just before serving roast dinner, why not make them in advance and freeze? (They may not be as risen and puffy as fresh, but we won’t tell!) Wrap the puddings well in clingfilm and foil once cool, then keep in the freezer for up to 3 months. Reheat from frozen on a baking tray in an oven preheated to 220°C (200°C fan oven) mark 7 for about 8-10min until hot and crisp.
Yorkshire puddings for dessert - no, really!
For the Yorkshire Pudding mega fan, top puds with golden syrup and ice cream for a deliciously indulgent dessert (just don’t cook them with beef dripping – that would not be a match made in heaven)!
Yorkshire pudding recipe
Ingredients
- Beef fat from the roasting tin, spooned off and reserved
Directions
- Sift flour into a large mixing bowl with pinch of salt. Stir and make a well in centre. Pour in beaten egg and a generous splash of milk. Stir with a wooden spoon to combine all ingredients. Add a splash more milk to loosen mixture.
- Switch to a balloon whisk and whisk vigorously, gradually adding in remainder of milk in stages until batter is smooth and consistency of cream. Cover and chill for 30min then pour into a jug.
- Heat 1tsp of beef dripping in each hole of a large muffin tin at 220°C (200°C fan) mark 7 for 5min.
- Pour batter into holes, about halfway full. Cook for 20-25min until puffed up and golden. Don’t be tempted to open oven door before end of cooking time or puddings may sink.
FAQs
Resting the batter overnight is key for developing better flavor. Forget about cold batter: letting it rest at room temperature helps it rise taller as it bakes. A combination of milk and water gives the Yorkshire puddings extra rise and crispness.
Is it better to let Yorkshire pudding batter rest? ›
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.
Should Yorkshire batter be thick or runny? ›
The batter doesn't need to be chilled. Should Yorkshire pudding batter be thick or runny? The batter should be about as thick as double cream (so easily pourable but with some body).
Should I put more or less eggs in Yorkshire pudding? ›
Yorkshire puddings don't need baking powder or other raising agent, the secret to a good rise is plenty of eggs, hot fat and a hot oven. My mother's secret recipe is 1oz plain flour, 2 fl. oz. milk, 1 egg, a drop of water, and a little salt and pepper.
What is the best oil or fat for Yorkshire puddings? ›
Cold batter and hot oil are the successful combination for a well risen and crisp pudding. Make sure your Rapeseed Oil is smoking hot before pouring your batter into the tin. It's the best oil for the job.
Why is my Yorkshire pudding not fluffy? ›
One of the main reasons why Yorkshires don't rise is because the oil isn't hot enough, so make sure it's bubbling and sizzling as you pour your batter in. Make sure you aren't over-filling the tin – fill each hole about a third or halfway up, any more and they may collapse through the weight of batter.
What is Yorkshire pudding called in America? ›
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 not dip in the middle? ›
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.
How do you keep the bottom of Yorkshire puddings from getting soggy? ›
Remember to (carefully) flip
Another top tip from Adam: to avoid soggy bottoms, try flipping your Yorkshire puddings two-or-three minutes before the end of cooking time. It will dry the bottoms out and ensure you get a nice, even crunch. But remember to flip them carefully, using a utensil; they'll be boiling hot!
How to get a good rise on Yorkshire pudding? ›
In Gordon Ramsay's restaurant, they make the Yorkshire pudding recipe batter the night before and leave it at room temperature until it's needed the following day. You don't need to do this, but make sure you rest yours for at least an hour before you cook to ensure a good rise and deliciously light puddings.
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.
Is milk or water better for Yorkshire puddings? ›
'Should I be using water in the batter as well as milk? ' 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.
What happens if you put too much milk in Yorkshire puddings? ›
Always use equal volumes of egg, milk, and all-purpose flour. If you use too much flour, the resulting pudding will be heavy and dense. Without enough egg, there will be insufficient air beaten in for a successful rise. Too much milk will make the batter too loose.
How do you stop Yorkshire puddings going flat? ›
The fat must be smoking hot in the pan before you cook the batter. If your Yorkshire pudding tin isn't hot enough before the batter is added, all attempts are destined to flop – so add fat or oil to the tin, and heat in the top of the oven at 230? C for 10 minutes first (and keep it at that temperature when cooking).
Is pancake mix the same as Yorkshire pudding mix? ›
That's right, Yorkshire pudding mix and pancake mix are the exact same thing. Yorkshire pudding batter ALSO requires plain flour, eggs, milk and sunflower or vegetable oil. The only difference is the way you cook it. Yorkshire pudding batter is just pancake mix cooked in the oven.
What ingredient makes Yorkshire pudding rise? ›
They rise mainly because of the egg content in the mixture . . . NEVER add baking powder! For this rising to occur the mixture needs instant heat, this creates steam and they puff up and rise - so the oven, etc must all be pre-heated, a slow gentle heat or cold oven will not work.
How do you make Yorkshire pudding less dense? ›
The general rule of thumb is that substituting some, or even half of the milk in your recipe for water will make your puddings lighter and crispier, so try this modification if your puds are too dense or soft. The amount of eggs that you use matters, too – use an equal amount of flour, eggs and milk or water.
How do I stop my Yorkshire puddings being stodgy? ›
Always use equal volumes of egg, milk, and all-purpose flour. If you use too much flour, the resulting pudding will be heavy and dense. Without enough egg, there will be insufficient air beaten in for a successful rise. Too much milk will make the batter too loose.
How to make pudding better? ›
Add more flavor
A teaspoon of vanilla extract can add richness to any pudding. A bit of espresso powder can make chocolate puddings taste more chocolaty—add more for a mocha flavor. You can stir in a bit of your favorite liqueur too.
