10 tips for making Yorkshire puddings
If you're having trouble getting your yorkies to rise, read our guide to achieving success. We've included our top Yorkshire pudding recipes and tips on the batter, oil and method
Yorkshire puddings are as much a staple of Britain as red buses and rainy bank holidays. Getting them right isn't just a cooking conundrum, but a matter of national pride. So what's the perfect formula? First, arm yourself with one of our top Yorkshire pudding recipes, then follow our tips to make your best yorkies yet.
Try our gluten-free yorkies as well as a vegan version and then discover even more Yorkshire pudding recipes. If you're feeling inventive, why not try different ways to flavour your batter? To really push the boat out, our next level Yorkshire pudding recipes will have you covered. Make the most of any leftover batter with one of our toad in the hole recipes.
Top tips for making Yorkshire puddings
1. Choose the right fat
Use a fat that will get hot enough to puff up the yorkies. Olive oil isn't the best choice, but sunflower or vegetable oil reach a higher temperature, which is essential for achieving the maximum reaction when the batter is added.
2. Let your batter rest
While it doesn't need to be cold, your batter should have time to rest. Our no-fail yorkies recipe recommends transferring your batter to a jug after mixing, then leaving it to rest for at least 15 minutes. If you leave your batter to rest overnight, as is the case in our mushroom yorkshires recipe, make sure you give it a good stir before cooking.
3. Use an egg white for extra height
Yorkshire puddings are made with a classic batter, but switching up your egg quantities can make a difference. Using one extra egg white could help make them extra tall.
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4. Don't take them out until they're ready
Be brave! Yorkshire puddings always look darker through the door than they actually are. Leave them until they look deep golden-brown, or you'll end up with pancakes.
5. Give them plenty of of space in the oven
Don't put your Yorkshires on the very top rack, or they will hit the roof and you'll end up with a squashed pudding.
6. Use a jug for control
Make sure the oil is really hot before carefully pouring in the batter with the help of a jug. The jug allows for more precision and speed than a ladle or spoon.
7. Utilise your freezer
Making Sunday lunch can be hectic. Get ahead by making batches of Yorkshire puddings in advance and freezing them. Cook them as usual and store in freezer bags, then on the day, heat in the oven from frozen. Try our from-the-freezer Yorkshire puddings recipe if you like getting ahead.
8. Give them a quick blast on a high heat
Our no-fail yorkies recipe suggests cooking the puddings on high for 5 minutes before dropping the temperature down for the remaining 30 minutes of cooking time.
9. Best flour for Yorkshire puddings
Plain flour is preferable to use in order to achieve fluffy, well-risen Yorkshire puddings. Self-raising flour can actually cause more of a flat result as they may initially over inflate on cooking then collapse.
10. Mix the batter thoroughly
It is important to whisk the batter in order to avoid lumps and bubbles in the final result. You could even use a sieve to ensure the mixture is smooth.
Craving more? Now try these...
Video guide to making perfectly fluffy yorkies
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All you need to know about Yorkshire puddings
Top 5 next-level Yorkshire pudding recipes
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