Yorkshire puddings are a very straightforward recipe as you only require five simple ingredients and take only a few minutes to cook in the oven.
However, the secret to cooking perfect Yorkshire puddings is making sure they rise properly while cooking, as you will get deflated Yorkies with soggy bottoms if you do not know the right technique.
Nicky Corbishley, a cook and founder of Kitchen Sanctuary, has a “tried and tested” method to making fluffy Yorkshire puddings, that does not require adding any extra ingredients.
She said: “If you’re wondering ‘Can I use self-raising flour for my Yorkshire pudding batter?’ then stop! Don’t try using self-raising flour or baking powder.
“I’ve tried these – hoping that the raising agents would result in bigger Yorkshires, but it doesn’t. They end up flatter for some strange reason.”
Instead, Nicky has shared that your oven needs to maintain the same hot temperature of 220C if you wish for Yorkshire pudding to cook properly.
She said: “It’s worth knowing that consistent temperature is a key ingredient for Yorkshire puddings.
“You need your oven to maintain a temperature of 220C/425F. An oven thermometer is a great help in figuring this out.”
Yorkshire puddings rely on steam and heat over a short period to rise, and any sudden temperature change will disrupt the batter and stop the puddings from puffing up.
Make sure to preheat your oven and do not open the door once the batter goes in the oven, and you will get pillowy golden-brown Yorkshire puddings every time you cook them.
How to properly make Yorkshire puddings
You will need:
- 140g of plain (all-purpose) flour
- 200ml of semi-skinned milk
- Four medium eggs
- Six tablespoons of beef drippings, lard or vegetable oil (do not use olive oil)
- A quarter teaspoon of salt and pepper
- A 12-hole or six-hole metal bun tin
If you can, avoid using olive oil in your Yorkshire pudding recipe as it has a low smoke point so your batter will not rise properly.
Recipe:
To begin, place the flour in a jug and make a well in the centre. Add the eggs and whisk the mixture together.
Slowly pour in the milk and whisk until you have a batter. It is fine at this stage if it is a little bit lumpy.
Place the jug in the fridge for at least 30 minutes, but preferably overnight to chill. This is done to follow the flour granules to swell so you get fluffier Yorkshire puddings.
Preheat the oven to 220C. Then add half a teaspoon of lard to each hold of a 12-hole metal bun tin or one teaspoon to a six-hole tin.
Place the tin in the oven to heat up for 10 minutes. Take the jug of batter out of the fridge, and season it with salt and pepper. Stir it once with a whisk to loosen the batter.
Once the tin is hot, carefully but quickly remove it from the oven and pour the batter into the prepared tin holes. Put the tin back in the oven, close the door immediately and cook for 15 to 18 minutes until the Yorkshire puddings have risen.
