Traditional Yorkshire Pudding Recipe (2024)

FAQs

What is the secret to making Yorkshire pudding 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.

Use a fat that will get hot enough to puff up the yorkies. Olive oil isn't the best choice, but sunflower or vegetable oil reach a higher temperature, which is essential for achieving the maximum reaction when the batter is added.

The batter should be the consistency of pouring cream and you should let it rest for about an hour in the fridge. Cold batter and hot oil are the successful combination for a well risen and crisp pudding.

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.

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.

Yes, the batter should be runny, about the consistency of heavy cream. Here is my very quick, easy and amazing cheap recipe together with some important points which will make sure the puddings are a success.

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.

Too much will make the bottom of your Yorkshires greasy, while too little could see your puds stick to the pan.

No and here is the reason why! It must be plain flour (no baking powder). 1/ High temperature oven. Yorkshire puddings rise due to quick cooking of the flour and steam being formed in the batter mixture, hence the requirement of a very hot oven and hot oil as you pour the batter into the yorkshire pudding tin.

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.

What consistency should Yorkshire pudding mix be? For perfect Yorkies, you need a consistency of heavy cream, so really quite runny but not milk-runny.

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.

It made with milk, flour and eggs, so it;s bland by nature. The real beauty of this food is to eat it with a generous helping of rich dark gravy made with meat juices. This will transform the Yorkshire Pudding into a “Best of British” dish.

MAKING YORKSHIRE PUDDINGS

Don't open the oven door during the cooking time as the puddings may collapse.

To keep the puddings from deflating while waiting for everyone to come to the table, I turn my oven off and leave the door partially open with the puddings inside.

The logic behind this is that rising agents like bicarb and baking powder cause the batter to rise too quickly before the gluten has time to strengthen the mix, causing the pudding to collapse.

1> Add Fresh Fruit: Top your pudding with sliced strawberries, bananas, raspberries, or any other fresh fruit of your choice. The contrast between the creamy pudding and the juicy fruit can elevate the flavor.

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.