Top tips for making Yorkshire puddings

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Posted 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."

Aim high

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."

Be brave

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

From Twitter

@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...

From Facebook

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

Comments

Sylvia

11 March 2012, 3:23PM
Sylvia

I've got the perfect foolproof recipe for yorkshire's: 250 ml plain flour pinch salt 2 eggs 125 ml milk 125 ml water put all of abvove into a 'tupperware' shaker and shake like hell for a few minutes.........allow to rest, heat oven to 220c, wait til oil is smoking hot and then put in mixture....cook for approx 20/25 mins and there u have it, perfect yorkshire puds................and I'm a Scot living in South Africa by the way............

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Blogsuculento.co.uk

19 March 2012, 8:19PM
Blogsuculento.co.uk

Many thanks for all this information, being Spanish, i love to cook Sunday roast, and sometimes try to do myself, but i fail. how fully with this recipe i will learn properly, thanks for a good post. regards

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duderoo

20 April 2012, 5:01PM
duderoo

3 or 4 eggs is the key as well as using lard rather than oil.

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