How to make perfect Yorkshire puddings every time

Despairing after once again producing "hard, flat discs", a user asked for the secret to turning out "the puffed up, airy beauties" her children long for. Mumsnetters were happy to oblige

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It all starts with the recipe. There are many out there, and Mumsnetters are vocal in their support of the ones they particularly favour

 

"I follow Nigella's recipe. It's basically back-to-front mixing. So eggs and milk whisked together with salt and pepper. Rest for 15 minutes then sieve in the flour and whisk together. Put in very hot oil and bake at high temp. They rise massively and seem to be completely foolproof. They really have never let me down."

"I use the Delia recipe - 3oz flour, 1 egg, 150ml milk, 75ml water. Very hot fat and very hot oven and NEVER open the oven door until they are ready... Sometimes I double the quantity and make one big one in a baking dish rather than individual ones - it looks spectacular. Oh, and I come from Yorkshire!"

 

Of course, there are always dissenters...

 

"Use Jamie Oliver's recipe for toad in the hole batter."

"Goose fat and The Hairy Bikers recipe - you can't go wrong."

"I always use BBC Good Food Barney Desmazery recipe - foolproof to date!"

"On a whim, I tried the BBC recipe mentioned and WOW! Last time I made them they rose so high that the tops burnt on the element in the oven!"

 

As for tins, they "must be metal" - but the type of tin depends on whether you're making individual yorkies or not

 

"The tin is important. It needs high sides. So if you're making individual Yorkshires, a muffin tin not a bun tin. If large ones, a roasting tin not a baking sheet."

"Don't use muffin tins that are too large or too small - I've made that mistake a few times. Medium size is key. You need enough to make a good-size, puffed-up Yorkie, but not so much that it can't cook at the bottom before you get the top overcooked."

 

There's some debate on how many eggs you should use, but the consensus is that more is better

 

Some favour "an extra white in the batter", others say "never less than two eggs". Or it's simply "whatever the recipe says add an extra egg. It's my mum's tip, and mine have never failed since. They used to be total disasters."

 

Should you leave that batter a while? Some feel you should

 

"Letting your batter sit for half an hour before cooking works for me."

"Make the batter as early in the day as you can and give a little whisk every time you go past."

 

Regarding the oil - while many swear by "vegetable oil like sunflower or rapeseed" there's also a lot of love for lard


"Steaming hot lard is what you're after".

"My secret is lard. Lots of it, and very smoking hot."

Whatever you do, though, "don't use olive oil for your fat. It doesn't get hot enough."

 

What IS critical is the heat of whichever oil you use.

 

Put the oven up as high as it'll go and heat the oil up first. "Make sure your oil is smoking when you put them in." 

If you're making individual Yorkshires and find the oil starts to cool by the time you're pouring the last bits of batter in, here's a great tip: "Have the Yorkshire pudding tin on top of a lit gas hob whilst putting the batter in, to keep the oil hot. This has worked for me. No more Yorkshires sticking to the tin when I get them out of the oven!"

 

And don't forget...


"NEVER open the oven door until they are ready."

 

And there you have it. Perfect Yorkshire puddings, every time 





Liked this? Try these:


Mumsnet's perfect Yorkshire pudding recipe


Easy (and delicious) toad in the hole


How to make the best spag bol EVER

 

Last updated: 10 months ago