Make Perfect Yorkshire Puddings Every Time with this Traditional Recipe (2024)

FAQs

What is the secret to good 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.

The origin story

Prior to being given the prefix of Yorkshire in 1747 in the bestselling cookbook The Art of Cookery Made Plain and Simple by English cookery writer Hannah Glasse, a Yorkshire Pudding was simply known as a “batter” or “dripping pudding”.

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 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.

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.

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.

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.

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.

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.

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.

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.

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).

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.

'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.

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.

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.