Yorkshire Pudding Tricks No One Talks About
Theres a lot of mystery surrounding Yorkshire puddings. Some people can nail them every time and create perfection without breaking a sweat. While others end up making the dreaded hockey pucks. Even though they both follow the same steps, the same recipe, the same everything.
Well in this blog post, I’ll be going through 3 different methods, troubleshooting each to end up with a one size fits all solution.
I’ll be using the same simple equipment, the same oil, the same oven and crucially the same batter. Because today I’m going to prove to you its all about the cooking technique, and nothing else.
I’ll also show you the best way to store them, so you can make them ahead of time. How to easily get them unstuck, if they stick.
How To Plan Your Cooking Around Yorkshire Puddings
The night before – Make batter and dtore in the fridge overnight.
8:00am– Take batter out of the fridge
8.45am – Preheat oven
9:00am – Preheat molds with oil
9:10am – Cook first batch
9:50am – Preheat molds a second time (if your quick between batches the molds retain their heat so the reheating of the oil takes less time)
10:00am – Cook second batch
- Repeat this process from here, for how ever many batches you need.
- Keep on a cooling rack
2:00pm – Flash them in the oven for 5 minutes @ 180c (355f), just as you serve the rest of your meal.
Yorkshire Pudding Tricks No One Talks About
So what's the secret to a tall, crispy Yorkshire pudding?
Is it the batter?
Is it the oven temperature?
There's too much info out there and it's overwhelming.
I’m going to share with you what works, and what doesn’t work.
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.
What a great video. It’s easy and makes so much sense.
I’m guessing that if I want more puddings, I can just use bigger glasses/containers and use 6 eggs or more, following the same measurement method.
Also, is the salt always added in at the very end or can it be added at the start? Either way, how much salt is used? Thanks.
Hi. Yes, you can scale the recipe up or down to make however many you need. I always add the salt around 15 minutes before I want to bake, I wouldn’t leave it in there for any longer than 2 hours (this gives you time to cook off the YP’s in batches). As for an amount for the 3 eggs I use around half a teaspoon, this is on the conservative side because I prefer my meat, potatoes, gravy etc to carry most of the flavour. Probably the upper limit before you start tasting the salt will be around a teaspoon for a 3 eggs recipe. I hope this helps, thanks for getting in touch
Why don’t you add salt as you make the batter? Why does the salt only want to go in at the last minute?
Great video thanks. Do you have any recommended muffin tins to use?
Love your videos, and think I’m serving Yorkshire Pudding next week! Thanks for all your clear, easy information and directions. Happy holidays!
Hi Ben, great video! I was wondering if you can season the YP with other spices than salt? Such as sage or paprika ? Do you have any great suggestions?
Hi I’m in the US and have a couple questions. Can you use a regular muffin tin ? I don’t have a special one. Also my oven doesn’t have a fan so I’m assuming that the foil isn’t needed?
Back decades ago my grandmother would pot the batter into the prime rib drippings and bak in the roasting pan. Looked a little like a Dutch baby. Not as tall and flaky as yours. Have you done this method? Or was my gram inventive.
Thanks Laura
Thank you for sharing! Going to give this a go today as the family are coming over! Merry Christmas.
This turned out absolutely wonderful. I only just switched to doing individual puddings a couple of years ago (used to just go the roasting pan route) and the results have been inconsistent (puff well, then fall after cooking; never ended up with hokey pucks thankfully). These were puffed to the moon, held the puff, had the perfect amount of crispness on the outside, still chewy inside. Most importantly, everyone loved them!
I used your recipe and techniques to make the absolute best Yorkshire puddings for our Christmas dinner this year! No sticking to the pan, consistent color from top to bottom, and glorious height on all six. They were a hit! The perfect accompaniment to our prime rib meal.