An essential accompaniment to any roast – even Christmas lunch – Yorkshire Puddings have a reputation for being very hit and miss in terms of them working. My fool-proof recipe and top tips will guarantee crisp, light and towering puds
A good Yorkshire Pudding should be tall, light and very crispy. It should also have massive air pockets inside.
Yorkshire Puddings can also be made in advance (a day or two before you want to eat them) and then pop them in a hot oven for about 5 minutes to crisp up.
I have even frozen Yorkshire Puddings before and just popped them into the oven while still frozen for about 10 minutes: even then they are still far better than the ready-made ones you can buy.
Not just with roast beef!
Yorkshire Puddings are so good that they can be served with any roast: and I often make a batch of Yorkshire puddings with my roasts – including Christmas Dinner!
This is the recipe for my rosemary Yorkshire Puddings that I made during Episode 4 of Britain’s Best Home Cook, probably the episode of the series I was most proud of.
You can leave out the rosemary if you prefer or you can add crushed garlic, chopped sage or thyme, mustard powder…….
Whether you keep them plain or you flavour them, these Yorkshire Puddings are surely screaming out to be made!
A short video of my Yorkshire Puddings
I took a short video of another batch I made recently, fresh out of the oven so you can see the heights of them and how they should look.
The video is here.
The tricks for perfect Yorkshire Puddings
Forget the need for an electric whisk for the batter: a standard balloon whisk and a bowl is all you need. I’ve even made these with a fork instead of a balloon whisk: it took a bit more elbow grease, but it worked!
- a thicker batter is best: more the consistency of double cream rather than milk
- chill the batter for at least 2 hours
- use deep muffin tins to cook them in, which gets preheated until very hot with a tablespoon of oil in each hole
- fill the muffin holes no more than about half way with the batter
- cook in a very hot oven: at least 200C(fan)
- don’t open the oven door until about 20 minutes have elapsed
Recipe: perfect Yorkshire Puddings -makes 12
- 100g plain flour
- 3 large eggs
- 150ml semi-skimmed milk
- 1/2 teaspoon salt
- 1 tablespoon finely chopped rosemary, optional
(1) Put the flour, eggs and salt together in a bowl, along with the rosemary (if using).
NB: there’s no need to sieve the flour first or beat the eggs!
(2) Add about half the milk and whisk using a balloon whisk until it all comes together to a thick paste. Add the rest of the milk and whisk to a thick batter: the consistency of double cream.
(3) Cover and chill for several hours. I normally do this early afternoon ready to use for that evening’s roast.
(4) Put a little oil in the base of muffin tins: just under a tablespoon or so per hole. Put at the top the oven, preheated to 200C (fan) for 10-15 minutes to get really hot.
(5) Give the batter a little whisk as some of the flour might have settled in the bottom of the bowl and, for ease, pour into a jug. Remove the muffin tins from the oven and pour the batter into the muffin holes, going to about half-way full. Put in the oven for 25 minutes or until very well risen and golden brown.