How to Make Perfectly Risen Yorkshire Puddings
If you’ve ever made Yorkshire Puddings then you have probably made at least one batch that has gone flat and tasted soggy. This has certainly happened to me and I have ended up throwing the whole batch of Yorkshire Puddings straight into the garbage! I decided to master the art of making perfectly risen Yorkshire Puddings and once I got the hang of it I have never had to worry about them going flat or soggy ever again.
So What Are Yorkshire Puddings?
Yorkshire Puddings are a side dish that originated in Yorkshire, England. They are made from a batter of flour, salt, milk and eggs and are traditionally served with roast beef, crisp roast potatoes, vegetables and gravy. When I lived in England, Yorkshire Puddings were a staple as part of our traditional English Sunday dinner.
Written by Elaine Lemm from Yorkshire, England, this book covers great detail of the history of the good old British classic Yorkshire Pudding, together with excellent instructions on how to make them.
If you can't find a traditional Yorkshire Pudding tray, then the Farberware 52106 Nonstick Bakeware 12-Cup Muffin Pan makes a great substitution.
Why Don’t Yorkshire Puddings Always Rise?
The two main reasons why Yorkshire Puddings don’t rise properly are because the oven temperature is not hot enough, or because the oil isn’t hot enough.
Prematurely opening the oven door to check or take out the Yorkshire Puddings quickly reduces the temperature and results in that inevitable “sinking” – just like air out of a balloon!
If the oil isn’t hot enough then the Yorkshire Puddings can’t get crispy enough underneath and so they end up taking on more oil than they should. This tends to leave them flat, with an undesirable soggy texture.
Follow these steps to make Perfectly Risen Yorkshire Puddings:
1. Make the Batter
- 1 Cup Plain Flour
- Pinch of Salt
- 1 Egg
- 1/2 Cup Milk
- 1/2 Cup Water
Mix the dry ingredients together in a large bowl and make a well in the the center. Pour in the wet ingredients and whisk the batter until well mixed. Then, cover the bowl and refrigerate the batter for 30 minutes. I believe it is very important not to skip over this step because you need the batter to get nice and cold.
2. Prepare the Oven
Now that we know how essential a very hot oven is for making these beauties quickly puff up and stay perfectly well risen. So, while the batter is resting up in the fridge, preheat the oven to a really hot 450 degrees F.
Meanwhile, take a Yorkshire Pudding tray or Muffin Tin and put about 1 Tablespoon of Vegetable Oil in each section. Put the tin in the oven on the top shelf and allow the oil to get very hot while the oven is preheating.
3. Pour the Batter
Now, this is the fun part. To divide your batter into your hot Yorkshire Pudding tray you will need to work very quickly and carefully so as not to scold yourself.
- Make sure that the oven has reached temperature; the oil in the pan should be very hot and starting to smoke.
- Quickly open the oven door, remove the pan and close the door again.
- Divide the batter evenly among the sections of the pan.
- Quickly get the pan back into the oven on the top shelf and close the oven door.
Bake in the oven for a good 15 minutes until puffy and dry (remember: don't open the oven door until they are done!) If you are making larger Yorkshire Puddings then they may need up to 20 minutes.
This is the part where I turn my oven light on and sit down on the kitchen floor to watch them through the glass in my oven door. I simply can’t resist watching them rising to perfection and getting all nice and crispy.
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