The best Yorkshire pudding recipe, according to Gordon Ramsay (2024)

FAQs

What is the best oil for Yorkshire pudding? ›

Use a fat that will get hot enough to puff up the yorkies. Olive oil isn't the best choice, but sunflower or vegetable oil reach a higher temperature, which is essential for achieving the maximum reaction when the batter is added.

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.

You can make the batter up to 24 hours ahead, or use it straight away. If making ahead, cover and chill. Heat oven to 230C/210C fan/gas 8. Pour a little vegetable or sunflower oil into each hole of a muffin tray and heat for at least 10 minutes until hot.

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.

This is about the oil. As mentioned, you need the oil to be very hot before adding your batter, but it's also important to use the right amount. Too much will make the bottom of your Yorkshires greasy, while too little could see your puds stick to the pan.

The original serving of the Yorkshire pudding was as an appetiser to a main meal, usually with gravy. This was because it would fill you up, meaning you wouldn't eat as much meat, which was expensive. It was originally cooked in northern England over a fire with the meat roasting above it.

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.

The Yorkshire puddings — which were casually referred to as “dripping pudding” — used to be cooked beneath the meal's primary meat (usually beef) as it roasted on a spit above to let all the juicy fats drip down into the batter, adding crispness and that golden color.

The consistency of the batter shouldn't be too thin or too thick. The best way to know whether or not you have the perfect consistency is to dip a spoon into the batter and see if the batter creates a thin layer on the back of the spoon.

What is the best fat 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.

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.

Yorkshire Pudding/ Popovers

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 British favourite and the perfect accompaniment to a Sunday roast. Our 24cm ProCook Yorkshire pudding tray benefits from four 9 x 2cm cups that provide the perfect space to cook amazing puddings. Made from heavy gauge carbon steel, providing excellent heat conduction for even cooking results.

Also make sure your oven is preheated to a very hot temp, and that you don't open it to “peek” while it is cooking. This drops the temperature of the oven and can cause your pudding to fall. Try using warm milk in the batter.

Oil: Neutral vegetable oil is easy and pantry-friendly, but it yields the least flavor. Use one with a high smoking point rather than olive oil, which can burn easily. Bacon fat: Save some of the grease from your morning bacon for smoky, salty Yorkshire puddings.

Yes, vegetable and sunflower oils work best, as they have a high smoke point, which means they will reach those high heats without burning and changing taste. Beef dripping, lard or goose fat are other flavourful options that can be used instead of oil that will add an extra dimension of taste.

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.

They both have comparatively high smoke points, which means they can be cooked to high temperatures before smoking and degrading. However, sunflower oil is comparatively unstable when heated and only really suitable for pan frying (where oil is used only once) and not for deep frying where oil is used repeatedly.