How to Make Yorkshire Puddings That Rise Every Time

Why don't your Yorkshire puddings rise?

In this video, I'm showing you the simple techniques I use to make tall, crisp and beautifully risen Yorkshire puddings every time. We'll go through the batter, the importance of resting, getting the oil properly hot, and the little details that can make the difference between a Yorkshire pudding that rises beautifully and one that stays flat.

Watch The Video Below

https://youtu.be/d_vj4U-gL4s

How to Make Yorkshire Puddings That Rise Every Time

Yorkshire Puddings

Makes 8-10 Yorkshire puddings

Ingredients

Eggs

Plain flour

Whole milk

Beef dripping or vegetable oil, for cooking

Fine sea salt

White pepper

The Mug Method

Use one mug as your measure.

Fill the mug with eggs, then add the same volume of plain flour, followed by the same volume of milk.

The key is simply:

1 mug eggs → 1 mug flour → 1 mug milk

Add the eggs to a large bowl and whisk lightly.

Add the flour and milk, then whisk until you have a smooth batter with the consistency of double cream.

Cover and refrigerate for at least 30 minutes, or ideally several hours/overnight.

When you're ready to cook, preheat the oven to 220°C Fan / 240°C conventional.

Place a little beef dripping or vegetable oil into each hole of a Yorkshire pudding tin and place in the oven for 10-15 minutes, until the fat is extremely hot. Remove the tin carefully.

Season the chilled batter with fine sea salt and white pepper, then give it a quick whisk.

Pour the batter into the hot fat, filling each hole roughly ⅓-½ full. It should sizzle immediately when the batter hits the fat.

Return the tin to the oven and cook for 20-25 minutes, until the puddings are dramatically risen, deep golden brown and crisp.

Do not open the oven door while they're cooking. Serve immediately.

The important bits

Hot fat: The fat needs to be properly hot before the batter goes in.

Cold batter: Resting the batter in the fridge gives you a cold batter hitting very hot fat, creating a strong burst of steam.

Don't overfill: Give the batter room to rise.

Don't open the oven: Keep the heat in and let the puddings cook until their structure has set.

You don't need scales to make Yorkshire puddings. Just remember: one mug of eggs, one mug of flour and one mug of milk.