Yorkshire Pudding Recipe: Tricks No One Talks About
A tall, crispy Yorkshire pudding comes down to technique, not a secret batter. This Yorkshire pudding recipe uses equal volumes of egg, flour and milk, a rested batter, smoking hot oil and a drop in oven temperature part way through for an even golden rise. I tested three methods with the same batter, oven and oil to show what really makes the difference.
Equipment
- Baking / Roasting tray
- Muffin / Yorkshire pudding tin
- Wire / Cooling rack
- Mixing bowl / Bowl
- Drinking glass (as measure, cup)
- Oven thermometer
- Spoon (table, dessert, tea)
- Whisk
Ingredients
- 3 eggs cracked into a container - see video
- Plain all-purpose or bread flour filled to the same level in the glass (around 120g)
- Semi-skimmed 2% milk filled to the same level again (see video)
- This is enough to make around 6 Yorkshire puddings simply multiply or divide the recipe for more or less portions.
Instructions
- Measure the volume of eggs, add to a mixing bowl, add the same volume of flour and 1/2 the volume of milk.
- Whisk together until lump-free and add the rest of the milk. (see video)
- Leave this batter to rest for at least 30 minutes to 48 hours, the longer the better the flavour and the rise.
- Preheat your muffin tin with a little oil or fat for 10 - 15 minutes at 220c (428F)
- Season the batter with salt before baking the Yorkies.
- When the oil is hot, pour your room-temperature batter in, around halfway up the molds.
- Bake at 220c for 15 minutes, then reduce the temperature to 190 for a further 10-20 minutes until they are evenly golden brown.
Video
Nutrition
Serving: 1portionCalories: 162kcalCarbohydrates: 16.6gProtein: 6gFat: 7.7gSaturated Fat: 1.5gCholesterol: 95mgSodium: 48mgPotassium: 91mgFiber: 0.5gSugar: 1.4g
Tried this recipe?Let us know how it was!