Yorkshire Puddings (2024)

FAQs

What is the trick to Yorkshire pudding? ›

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.

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.

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.

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.

Yorkshire puddings are made with a classic batter, but switching up your egg quantities can make a difference. Using one extra egg white could help make them extra tall.

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.

The original serving of the Yorkshire pudding was as an appetiser to a main meal, usually with gravy. This was because it would fill you up, meaning you wouldn't eat as much meat, which was expensive. It was originally cooked in northern England over a fire with the meat roasting above it.

Yorkshire Puddings are a staple in England with a Roast Dinner. Here in the US we know them as Popovers which are the same thing as the modern Yorkshire Pudding, except using a different pan. Yorkshire puddings are a delicious way to have a bread with your dinner with a minimal time investment.

Batter pudding is the Irish version of Yorkshire pudding. Many Irish like their meat quite well cooked, which rather spoils a good joint of beef in my opinion. A largish piece of beef cooked in this way will have the best flavour, as small joints are disappointing.

What is the best pan for Yorkshire pudding? ›

Vogue carbon steel non-stick mini muffin tray 12-cup

The Vogue mini muffin tray is multi-purpose with 12 small holes at only 6cm across and 2cm deep. It's not only great for Yorkshire puddings, think mini muffins, jam tarts or mince pies.

This is about the oil. As mentioned, you need the oil to be very hot before adding your batter, but it's also important to use the right amount. Too much will make the bottom of your Yorkshires greasy, while too little could see your puds stick to the pan.

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.

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).

The most common reason is that it isn't hot enough. Sometimes because the oven door is open too long or the pan or fat isn't hot enough before the batter is added.

The oven should be hot – we're talking 220C/200C Fan/Gas 6. Preheating your pan and oil (as well as your oven) ensures that steam will form as soon as the batter goes into it, causing it to puff up and get that glorious rise. On a practical level, it also means that the batter is far less likely to stick to the pan.

Bake Yorkshire puddings on the top shelf of your oven as this is where it's hottest. Get the oil as hot as you can! It should sizzle when you add the batter. Don't open the oven door during cooking or they could deflate.

The original serving of the Yorkshire pudding was as an appetiser to a main meal, usually with gravy. This was because it would fill you up, meaning you wouldn't eat as much meat, which was expensive.