The humble Yorkshire pudding: this showstopping side dish has been a favourite part of roast dinners for centuries. Also known as popovers in the US, they can be served sweet, filled with jam (but we reckon that gravy is the winner here!).
Made using just four ingredients, you can say goodbye to the shop-bought varieties once you’ve mastered this simple Yorkshire pudding recipe. Guarantee oohs and ahhs at your next Sunday roast with our golden rules for golden Yorkshires…
THE BATTER
- First things first: the Yorkshire pudding mix. Whisk eggs, flour, milk, water and a pinch of sea salt until you have a smooth batter that just coats the back of a spoon. Using a big bowl will give you space to whisk in lots of air. Ideally, make the batter in advance and leave it in the fridge to rest. This isn’t essential, but we think it makes for lighter Yorkshires.
CHOOSE YOUR SHAPE
- Now, you’ve got two options when it comes to what you want your puds to look like. There’s the classic “dip”, which lends itself perfectly to being filled up with piping hot gravy, or you can go for a taller, more billowing Yorkshire like these ones.
SPEED THINGS UP
- It’s important to get your batter into the hot oil (more on that later) as quickly and carefully as possible. So, we recommend transferring your Yorkshire pudding mix into a large jug for easy and speedy pouring into your trays.
WHICH OIL SHOULD YOU USE?
- One of the main reasons why Yorkies don’t rise is because the oil isn’t hot enough, so make sure that there’s bubbling and sizzling as you pour your batter into the oil. Use vegetable oil or beef dripping as both will get really hot without burning. Add the oil to your chosen roasting tin or cupcake tray and let it heat up in the oven for 5 minutes before adding the batter to make sure it’s piping hot.
WHACK UP THE HEAT
- Once your meat (or main event) is out of the oven and resting, turn the empty oven up to full whack so that it’s super-hot when you bake your puds – 220°C at least. This gets the oil smoking and will make sure that they rise but still keep their shape. Also, no peeking! Once the batter is in the oven, set a timer and don’t open the oven door until the cooking time is up, as this might cause them to deflate.
If you want more tips and tricks on how to make the perfect Yorkshire puddings, watch Jamie in action:
MORE IDEAS
Once you’ve mastered the basic recipe, get creative with your puds
Make mini Yorkshires and serve with a smoky pâté for a super-simple starter.
There’s toad in the hole, of course – keep things classic with this easy recipe or try a deconstructed version that’s perfect for sharing.
Give gluten-free Yorkies a go, if that’s what you need.
