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.
Should Yorkshire batter be thick or runny? ›
The batter should be about as thick as double cream (so easily pourable but with some body). Why do my Yorkshire puddings rise then go flat? It might be because the oven door was opened while they were cooking. Yorkshire puddings need a consistently high heat to rise fully and set.
Is it best to let Yorkshire pudding batter rest? ›
How do you make Yorkshire puddings rise higher? Let the batter sit. Make sure you rest your batter rest for at least an hour before you cook to ensure a good rise and deliciously light puddings.
Should I put more or less eggs in Yorkshire pudding? ›
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.
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.
Why is my Yorkshire pudding soggy in the middle? ›
If the batter in the centre still remains under cooked then you may need to reduce the oven temperature by 20-40c (50-75F) after the initial cooking and give the pudding an extra 5 minutes in the lower oven at the end to cook through.
How do you make Yorkshire pudding less dense? ›
Adding water to the batter will make your puddings lighter and crispier. Yorkshire puddings are made up of the basic ingredients of flour, eggs, and milk, but some recipes call for water to be added to the batter too.
Should Yorkshire batter be warm or cold? ›
Ingredients must be at room temperature when they are mixed. The batter should be chilled after mixing for at least an hour before baking. Batter should be poured into a hot pan containing hot grease. Yorkshire Pudding are best served straight from the oven, as they will start to deflate as they cool.
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.
Don't take them out until they're ready
Be brave! Yorkshire puddings always look darker through the door than they actually are. Leave them until they look deep golden-brown, or you'll end up with pancakes.
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!
Should Yorkshire pudding batter be lumpy or smooth? ›
Combine the flour and eggs until smooth, add the milk gradually. This method will eliminate any lumps. Season with salt. Make sure your Yorkshire pudding tray (I use a proper 4 cup tray 10cm diameter per cup do not use a muffin tray!) is smoking hot with a dessertspoon of oil in each holding.
What makes Yorkshire pudding really rise high? ›
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 runny should Yorkshire pudding batter be? ›
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.
What ingredient makes Yorkshire pudding rise? ›
Use an egg white for extra height
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.
How to make pudding better? ›
Use Evaporated Milk
Replace the regular milk for a can of evaporated milk to make a creamier, more decadent pudding. Not only does it yield a luxurious texture, it dramatically improves the flavor of a pudding mix. For a tropical twist, reach for some canned coconut milk.
Does baking powder help Yorkshire puddings rise? ›
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.
