Your best foolproof recipe for big, fluffy, crispy Yorkshire puddings?

[sprigatito]

Doing roast beef and Yorkshire puddings tonight as a second Christmas dinner for my dad's partner who is joining us today. I can do yorkies, but they're never as fabulous as I'd like. Anyone got a superb recipe?

Aunt Bessie's!

I'm no expert, but my mum used to insist on resting the batter for ages beforehand and making sure the oil was spitting hot. Her Yorkshires used to always be huge.

The best and most reliable Yorkshire puds I've made have been since going gluten free! The cornflour makes them super light.

https://glutenfreecuppatea.co.uk/2017/10/01/gluten-free-yorkshire-pudding-recipe-dairy-free-low-fodmap/

Jamie Oliver's. Foolproof.

@DisforDarkChocolate beat me to it!

Mine yesterday were outstanding. I made the batter in the morning so it was rested in the fridges for about 4 hours, bring to room temp before going in the oven

Mine were incredible on Christmas Day.
First job, Yorkshire pudding tin, little oil in each hole and rub it around with fingers or a brush. Put in an hot oven for 20 minutes.
Depending on how many you are making for, I use 4 egg whites and 3 eggs yolks (so just discard one of the yolks while cracking regardless of how many eggs you are using) this makes about 16 small puddings.
Grab a cup, crack the eggs mentioned above into the cup. Make a mental note of how full the cup was. Transfer to mixing bowl. Then measure out the same amount of plain flour into the cup. Transfer to the mixing bowl. Finally, same amount of milk, transfer into the mixing bowl. Add seasoning. Whisk very well for a good 5 minutes with an hand whisk (not electric).
When the oil is hot, open door and quickly pour the batter into each hole (you want them almost full to the top!). Takes about 20 minutes to cook and go crispy. Don't open the oven door at all until they are nice and brown!

Equal measure of eggs, flour and milk. I use a cups.

Before I did this the kids called mine dodgy or stodgy puds. They do miss my heavy puds sometimes.

if you’re using muffin trays, make sure they are really deep not crap shallow ones. Heat the oil in the tray for ten minutes in oven and then take out and put the batter in. Shove them in oven on high for 25-30 mins. DO NOT OPEN DOOR TO CHECK THEM.

https://www.bbcgoodfood.com/recipes/best-yorkshire-puddings

Never fails.

Another vote for JO. I could never get them right, but his method his foolproof.

A very hot, oiled Yorkshire tin - I use a muffin tin which works perfectly.

i make the batter about an hour before needed and put it in the fridge, and put the muffin tin in the oven about half hour before needed.

120g plain flour, 120ml milk (I use skimmed but any works), 2 medium eggs and a pinch of salt. Whisk whisk whisk until perfectly mixed - I then mix again just before pouring into the tin. (This mix makes 12 small Yorkshires or 4 big ones in a bigger sized tin - also the right amount of mixture for a medium sized toad in the hole!)

the most important tip is once they are in DO NOT open the oven or they go flat! I do 20 mins at 200. They come out pretty much perfect every time!

I've used this recipe for years too, it never fails, although the quantity you get does depend on your pan.

My only adds:

• make sure the pan and oil in it are properly smoky before adding the batter
• Fill whatever pan/cups you have 2/3 full
• Never open the door until they have properly 'exploded'
• The timings will actually depend on the depths of your pan and oven and is a little trial and error, but once you know that, you won't go wrong

Jamie Oliver recipe. Our Yorkshire puddings are huge, fluffy and amazing but would only ever use a proper Yorkshire pudding tray and never a muffin tray. They are very shallow and wide, and this means the puddings are cooked evenly throughout. X

1,2,3:
110g flour, 2 eggs, 300ml milk, dash of oil
Whisk flour, then whisk together eggs, milk, oil
Make well in the flour, pour liquid mixture in slowly, whisking constantly to avoid lumps.
Leave it to sit.

Then turn oven on to 230, tsp oil in each hole of 12 muffin tin, put into oven as it warms up.

When temperature reached, whisk mixture again, then quickly pour into tin, back in for 15 mins. Don't open door.

This rarely fails me, I make them most Sundays.

I use the same BBC Good Food recipe as @optimusgromit except I only use two eggs. Works every time and is a game changer! Can also be used for Toad in the Hole.

For hugest ones:
1:2:2 strong flour:egg:milk (should be more liquidy than a lot of recipes) and SALT to help build the gluten network.
Rest the batter overnight (will thicken a bit) and then let it come up to room temp on the day. You want a really thin pouring consistency, thinner than single cream, add room temp water to adjust if necessary.

Make sure the oil is properly eye wateringly hot before pouring in.

Based on Marguerite Patten's rich pancake batter.
4 oz plain flour
1/2 pint milk (semi works well)
2 eggs
Pinch of salt
2 tablespoons of oil (olive).
Heat oil in tin (200 degrees) before pouring the batter in
Been using it for years - works very well.

I make the batter the night before and add a spoonful of roast potato seasoning to the mix. Take it out the fridge about 20 minutes before I need it to go in the oven. I coat a muffin tray with oil and put it in the oven until it's so hot you think it's going to burst into fire!
Quickly whip it out, pour the mix in and back into the oven as quickly as possible and under no circumstances open the oven door again until it's time for them to come out. Perfect every time.

Most important factor is having your fat in the tin hotter than the heat of the sun when the batter goes in.

James Martin has been the best recipe I've tried, 3 eggs, 200g flour and 300ml of milk and pour into hot fat.

Agree with @samestyle on the James ‘Martin recipe. And other than that the PPs have nailed it - chill and rest your batter, smoking hot oil in the tin and keep the oven door shut for 20 mins.

I adore Yorkshires. One of the reasons we had beef for Christmas

My foolproof recipe uses one of those plastic kiddy beakers from IKEA that everyone has shoved in the back of their cupboard. 1 beaker plain flour, 1 of milk, 1 of eggs (usually works out about four eggs but I never use more, I top up with cold water to equal the amount of flour/ milk if required), salt and pepper. Then really hot oven to heat the oil for at least 10 mins beforehand. Add the batter as quickly as possible and whack back in the very hot oven for 20-25 mins without opening the door.

It’s ridiculously simple but hasn’t failed me yet.

And I don’t faff and chill the mix or anything, just leave it to one side until I need it

This recipe never fails (I half the quantities and make 12 muffin sized puddings).

www.seriouseats.com/the-best-yorkshire-pudding-popover-recipe

Agree with these. Fabulous. I do add salt to the recipe though.

I use the BBC good food recipe too, but I also use a pampered chef Yorkshire pudding tray which is magic- no need for oil, or for pre-heat and they always come out perfectly.