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.
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.
4. Bake
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.
5. Enjoy!
Comments
Yorkshire puds, my fave. Had them only yesterday!
Nicely done Louise
vote up
Are you determined to make me desert vegetarianism and become a carnivore?!
All of your recipes are so great. I am sure your yorkshire pudding won't disappoint.
I was so hoping you would write a hub on Yorkshire puddings! This is another great one! I could not figure out what I was doing wrong when every now and then my Yorkshires would come out soggy. It never occurred to me that the oil was not staying hot enough.
As Arlene said, you hub design is great and photos are so good looking. Thanks Cloverleaf
Wow! Yum yum I would love to try some! Thanks for sharing and love those picture looks so tasty :)
Ploy
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My god. This looks so good. My stomach is growling at me, ordering me to eat this dish. I've bookmarked this hub, because I'm turning over a new leaf. I'm going to start cooking foods other than ramen and cup of noodles. Thank you for sharing.
I have never seen nor eaten Yorkshire Puddings, even though I have heard of it, but now I know what it is! It sounds delicious and you have made a great hub explaining how to do them the right way:)) Thanks for sharing
Tina
I'm really going to try this...getting them wrong is driving me crazy, and I can only blame the oven so may times!!!
Those sound yummy! Bookmarking to try sometime. Thanks!
I've never attempted to make Yorkshire pudding but I may just have to. I've bookmarked your hub so that when I get enough courage up to try this recipe I will. Thanks for the recipe and I will let you know how it turns out. Wish me luck :)
I will try this next time I make them; mine always end up flat. Voted up!
What time? I'm hungry! Very well done hub! I feel embarrassed. I lived with a gal & her sisters from Windsor and when they asked me if I wanted some I was afraid of what it was and said 'no.' I know, not nice (head hanging low). But now, it looks very tasty. Maybe I may give this a try myself. Thanks for sharing. I like all the recipes you've shared.
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Oh thank you for this! I had no idea about putting the batter in to such a hot pan and will try this next time. Rated UP!
You ve great skill and talent i must confess. Great work
Mmmm I can almost taste them.Thanks for sharibg this delicious hub,I am bookmarking into my favourite recipe hubs.
Take care
Eiddwen.
This was so delicious. You make me hungry, LOL. Hmm....yummy. I love this recipe. Thanks for share with us. Vote up!
I like I said before you could diffently write a cook book.
I'll get this a try. Thank you
I really liked this hub. I think I'll have to try and make these. I smiled when I read about you sitting on the floor watching them as they baked. Thanks!
My husband is from England and I finally mastered the "yorkie" after about 5-years (married 10)...I can't wait to try your recipe, it sounds delish!
yummy lovely pics, voted up and useful :-)
carrie
Oh boy I love my yorkshire puds. My grandfather used to make the best yorkshires ever and we always ate them on their own before the main roast like you would a starter. His secret to making them extra tasty was to use fat from the roast rather than fresh oil, try it you'll love it.
I have to vote this one up :-)
My favorite food for as long as I can remember has been roast beef and Yorkshire pudding... I think I will make some soon now!!! Thanks for the inspiration!
Yum, yum, yum. Well-written and illustrated. Your writing and Hub design has encouraged me to try this recipe. In the past, I've had relatives and neighbors make this for me, so now, I'm on my own (with guidance). Charm only goes so far . . .
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