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”.

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.

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.

Lots of good recipes out there, the key is a very hot preheated pan and fat, preferable some your beef or better yet bacon. Do Yorkshire puddings need baking powder? 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.

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.

What is best oil or fat for Yorkshire puddings? Gordon Ramsay's recipe calls for vegetable oil or beef dripping, but you can also use sunflower oil, lard or solid vegetable shortening. Avoid olive oil or butter as they burn easily and have low 'smoke' points.

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.

History. When wheat flour began to come into common use for making cakes and puddings, cooks in northern England (Yorkshire) devised a means of making use of the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted.

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.

Is a popover the same as a Yorkshire pudding? ›

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.

That's right, Yorkshire pudding mix and pancake mix are the exact same thing. Yorkshire pudding batter ALSO requires plain flour, eggs, milk and sunflower or vegetable oil. The only difference is the way you cook it. Yorkshire pudding batter is just pancake mix cooked in the oven.

The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don't open the oven door!

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.

Note 1 – Larger Yorkshire puddings:

Divide the batter between the holes and cook for 25-30 minutes. Turn each Yorkshire pudding over in the pan for the last 5 minutes of cooking to ensure the base is lovely and crisp.

What is best oil or fat for Yorkshire puddings? Gordon Ramsay's recipe calls for vegetable oil or beef dripping, but you can also use sunflower oil, lard or solid vegetable shortening. Avoid olive oil or butter as they burn easily and have low 'smoke' points.

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.