How to make the Best Ever Yorkshire Pudding - Yorkshire Rapeseed Oil | buy online from Yorkshire Rapeseed Oil (2024)

FAQs

What is the best oil to make Yorkshire pudding? ›

Use a fat that will get hot enough to puff up the yorkies. Olive oil isn't the best choice, but sunflower or vegetable oil reach a higher temperature, which is essential for achieving the maximum reaction when the batter is added.

Resting the batter overnight is key for developing better flavor. Forget about cold batter: letting it rest at room temperature helps it rise taller as it bakes. A combination of milk and water gives the Yorkshire puddings extra rise and crispness.

This is about the oil. As mentioned, you need the oil to be very hot before adding your batter, but it's also important to use the right amount. Too much will make the bottom of your Yorkshires greasy, while too little could see your puds stick to the pan.

The fat isn't hot enough (it should be smoking hot). The oven isn't getting hot enough (needs to maintain a 220C/425F temperature). Your oven loses heat too quickly when you open the oven door and/or you leave the oven door open for too long whilst you're filling up the Yorkshire pudding tins with batter.

James Martin shares his recipe for making Yorkshire Puddings

“[You need] Plain flour - eight ounces, eight eggs, and a pint of full-fat milk, never ever semi-skimmed.”

What consistency should Yorkshire pudding mix be? For perfect Yorkies, you need a consistency of heavy cream, so really quite runny but not milk-runny. To make sure you achieve this I suggest pouring half of the liquid in and then slowly adding more until you reach the consistency.

Resting the batter really does result in better-risen Yorkshire puddings with an airier texture (rather than chewy). About an hour is sufficient to allow the starch molecules to swell, giving a thicker consistency, and for the gluten to relax.

Stir the batter and pour into a jug. At the oven (this is safer than carrying a tin of hot oil across the kitchen), carefully pour some batter into the middle of the oil in each hole, remembering that it is very hot. Watch out as the oil will sizzle a bit as the batter hits it.

If you want to go Instagram-ready with sky-high fluffy Yorkshires, add an extra egg white to your batter. They'll tower over the competition. With that in mind, always make sure your Yorkshire puddings have room to rise in the oven.

In Gordon Ramsay's restaurant, they make the Yorkshire pudding recipe batter the night before and leave it at room temperature until it's needed the following day. You don't need to do this, but make sure you rest yours for at least an hour before you cook to ensure a good rise and deliciously light puddings.

Why do my Yorkshire puddings go flat when they come out of the oven? ›

The most likely cause is that the fat in your tins isn't hot enough when you pour in the batter. I use beef dripping in my tins. Make sure to put a decent amount in each tin, don't just smear the tins with it. Your oven needs to be very hot 230°c.

Use a high burning point oil or fat (lard, sunflower oil, rapeseed oil). Fill your baking trays a little less than half way with oil and put in the preheated oven for 20mins. Be warned the oil will be incredibly hot so put the cake trays on a flat lipped tray incase any oil spills which it usually does.

Let us show you how to make Yorkshire puddings that are tall, crisp and light every time. Use goose fat or dripping for extra flavour, but a light olive oil or vegetable oil is good too.

What Oil Has the Highest Smoke Point? Ranging from 510 to 520 degrees Fahrenheit, avocado oil has the highest smoke point of plant-based cooking oils. It's made from fresh avocado pulp and contains over 50% monounsaturated fat which is less prone to oxidation.

Instead of beef drippings, butter is usually used to grease the pan.