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.

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.

What consistency should Yorkshire pudding mix be? For perfect Yorkies, you need a consistency of heavy cream, so really quite runny but not milk-runny. To make sure you achieve this I suggest pouring half of the liquid in and then slowly adding more until you reach the consistency.

Let us show you how to make Yorkshire puddings that are tall, crisp and light every time. Use goose fat or dripping for extra flavour, but a light olive oil or vegetable oil is good too.

Choosing the Right Pan for Yorkshire Pudding

The beauty of Yorkshire Pudding is that you can use a variety of pans. For a single large pudding, grab a 10-inch cast-iron skillet, which retains heat beautifully and results in a big, impressive puff.

Yorkshire Pudding is a simple meal made from plain flour, eggs, and milk. They were originally eaten as the starter to the main meal, by people on low incomes who couldn't afford meat. Because they are very filling, after eating a large Yorkshire Pudding, you don't really want much more to eat.

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.

What is the German version of Yorkshire pudding? ›

Somewhere between a Yorkshire pudding and a souffle, German puffs are a rich and satisfying dish. This is a quick and easy historical recipe that makes a tasty breakfast or brunch dish.

American puddings are closer to what the Brits would call "custard." A British pudding is a dish, savory or sweet, that's cooked by being boiled or steamed in something: a dish, a piece of cloth, or even animal intestine.

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.

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.

Remember to (carefully) flip

Another top tip from Adam: to avoid soggy bottoms, try flipping your Yorkshire puddings two-or-three minutes before the end of cooking time. It will dry the bottoms out and ensure you get a nice, even crunch. But remember to flip them carefully, using a utensil; they'll be boiling hot!

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.

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.