Nothing says Christmas dinner like the golden, fluffy Yorkshire pudding. This quintessential side dish, with its towering puff and irresistibly crisp edges, is a must-have on any festive table. Whether you're a seasoned cook or just starting out, perfecting Yorkshire puddings can feel like an art.
Number of servings: 4-6
Cooking time: 1 hour
Preparation time: Overnight
Ingredients
Semi-skimmed milk: 160ml
Water: 20ml (Optional for lighter texture)
Eggs: 3
Plain flour: 115g
English mustard: 1 tsp
Salt: pinch
Vegetable oil: 30ml
Method
In a tall container, combine the milk, eggs, plain flour, English mustard, and salt.
Using a hand blender, blend the ingredients until you have a smooth batter. Use a whisk and mix vigorously until lump-free if you do not have one.
Transfer the batter to a measuring jug, cover, and let it rest in the fridge overnight. This helps achieve crisp, well-risen puddings.
Preheat your oven to 210°C (fan) / 230°C (oven) / Gas Mark 8.
Add 1 tsp of oil into each hole of a muffin tray. Place the tray in the oven for at least 30 minutes to get the oil smoking hot.
Give the batter a quick whisk to ensure it's well-mixed. Pour the whisked batter into the hot oil, filling each hole halfway.
Return the tray to the oven immediately and bake for 20 minutes without opening the door.
Once golden and puffed, remove from the oven and serve immediately. Enjoy!
Tips for the Perfect Yorkshire Pudding
Achieving the ideal Yorkshire pudding requires precision and technique. Follow these tips to create tall, crispy, and airy puddings every time:
1. Preheat Your Tray and Oil
A blazing hot tray and oil are non-negotiable. The heat creates the initial lift, allowing the batter to rise and form its iconic shape. Place your muffin tin with oil in a preheated oven at 210°C (fan) for at least 30 minutes. The oil should be smoking hot before the batter touches it.
2. Use a Rested Batter
Resting the batter, ideally overnight, allows the gluten to relax, resulting in a better rise and a smoother texture. It also enhances flavour. Resting is key for restaurant-quality results.
3. Don’t Overfill the Tray
Pour the batter to maximum halfway up each mold. Overfilling leads to uneven cooking and dense puddings.
4. Keep the Oven Door Closed
Avoid the temptation to peek! Opening the oven door releases heat and disrupts the baking process, causing the puddings to deflate.
5. Whisk the Batter Before Pouring
After resting, quickly whisk the batter to re-incorporate any settled ingredients. This ensures a consistent texture and even puff.
6. Choose the Right Fat
Oils with a low smoke point can burn in the high heat required for Yorkshire puddings, leaving a bitter taste and compromising the texture. The best options are oils or fats with a high smoke point, such as:
- Vegetable Oil : Neutral in flavor and perfect for high-temperature cooking.
- Sunflower Oil : Another neutral option that heats well without burning.
- Beef Dripping : A traditional choice that adds a rich, savory depth to the puddings.
- Lard : Offers a classic flavor and performs well at high temperatures, making it another excellent traditional option.
Avoid using butter, as it burns at lower temperatures and can result in a greasy, unpleasant taste.
7. Opt for Semi-Skimmed Milk
While full-fat milk might seem like a richer choice, using semi-skimmed milk often yields better results. Its slightly lower fat content helps create a lighter batter, which contributes to a higher rise and crispier edges. This subtle change can make a noticeable difference in texture without compromising flavour.
The magic of Yorkshire puddings lies in their versatility. Adjusting the ratio of ingredients allows you to customise their texture, from light and airy to rich and dense. Adding more eggs results in a richer flavour and crispier edges. Incorporating water alongside milk lightens the batter for extra-crispy puddings, while a flour-heavy mix yields a denser, bread-like texture. Experimenting with these ratios ensures there’s a Yorkshire pudding style to suit every preference and festive occasion.
