Good Food Blog
Top tips for making Yorkshire puddingsPosted at 12:02PM, 09 March 2012 by Lily Barclay - Writer, bbcgoodfood.com
Yorkshire puddings are as much a staple of being British as red buses and rainy bank holidays. Getting them right isn't just a cooking conundrum - it can be a matter of national pride. When we asked our Facebook and Twitter fans for their best Yorkie tips we were bowled over by the response. But, not to be outdone, our cookery team was coaxed into sharing their secret tips too. Here's what we found out...
What our experts say
Oil and fat
Deputy food editor, Sarah Cook: "Use a fat that can get nice and hot - olive oil is not so good, stick to sunflower or vegetable oil."
Editorial assistant Easy Cook, Lucy Netherton: "Let the batter rest and make sure it's not fridge cold. I use an extra egg white in mine as well to make them really tall."
Cookery assistant, Cassie Best: "Be brave! They always look darker through the door than they actually are, leave until they look deep golden brown before opening the door, otherwise you will end up with pancakes."
Don't hit the roof
Food editor, Barney Desmazery "Don't place them on the very top tray - or they will hit the roof and you will end up with a squashed pudding."
Keep things hot
Food editor bbcgoodfood.com, Caroline Hire: "Make sure the oil is really hot before pouring in the batter (carefully with a jug). This ensures a really good rise."
What our fans say
@delavaloire prep the YORKIE mix the day before and keep in the fridge, take out a few hours before cooking.
@farkinator Simple really. Hot oven. Hot oil. Good eggs. And be from Yorkshire...
Mandy Goodman I put wholegrain mustard in ours and it's even more yummy.
Sophie Barton I always put my muffin trays on a baking tray too... even more heat underneath them works wonders... and turn the oven down lower after 20/25 mins and keep them in for another 10min if you like them crunchy!
Inspired and want to make your own? Choose from one of our top-rated recipes