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
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.
Should Yorkshire batter be thick or runny? ›
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.
Should I let my Yorkshire pudding batter rest? ›
Let your 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.
Is milk or water better for Yorkshire puddings? ›
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 is the best oil to use for Yorkshire puddings? ›
This needs to get to the exact temperature and be piping hot to ensure the maximum sizzle for the maximum rise in those puds! The oven temperature you'll need is around 220oC / 200oC Fan. What oil is best for Yorkshire puddings? We believe that a cold pressed Rapeseed Oil is the best oil for the job.
Why aren t my Yorkshire puddings fluffy? ›
Why don't my Yorkshire puddings rise? It's a common problem, so rest assured you're not alone. 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.
Do more eggs make Yorkshire puddings rise? ›
Make sure the tin with the fat in is really hot before you pour the batter in. How do I cook Yorkshire pudding? I'm a Yorkshire woman, and I can tell you this — always use an extra egg to what it says in the recipe, and use animal fat like lard or dripping.
Why do Yorkshire puddings go cakey? ›
I think everyone has or will make at least one flat Yorkshire pudding at some point. 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.
How full do you fill Yorkshire pudding tins? ›
Don't Fill to the Rim
Filling the tins with batter a third to half full is usually sufficient. If you use too much batter, the puddings will begin to rise but then soon collapse because of the weight.
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.
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 go flat when I take them out of the oven? ›
It is almost always because the oil wasn't hot enough. Yorkshire Puddings rise because the water molecules in the milk turn to steam and as they rise, they force the batter upwards to make the puddings grow.
How do you make Yorkshire puddings rise better? ›
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.
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.
What consistency should Yorkshire pudding batter be? ›
To make the Yorkshire pudding batter, we start by adding plain (all-purpose) flour to a large jug then make a well. Add in the eggs and stir together to combine, then stir in the milk – the consistency should be that of double/heavy cream. Don't worry if it's a little bit lumpy at this stage.
What is the raising agent in Yorkshire puddings? ›
The egg element is all the rising agent that a Yorkshire pudding needs in line with the RSC's method. The eggs not only add moisture to the puddings, but bind the batter together and cause the Yorkies to rise when the batter makes contact with the hot oil.
Why do my Yorkshire puddings keep going flat? ›
The most likely cause is that the fat in your tins isn't hot enough when you pour in the batter. I use beef dripping in my tins. Make sure to put a decent amount in each tin, don't just smear the tins with it. Your oven needs to be very hot 230°c.
Does baking powder make Yorkshires 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.
Why isn't my toad in the hole rising? ›
Getting your Yorkshires to rise:
Toad in the Hole needs a hot dish with plenty of oil. Using a metal baking tin and adding the batter quickly is recommended. Also, the dish needs to be large enough so that the batter can creep around the edges (at least 30cm x 25cm ideally).
