10 Tips For Making Yorkshire Puddings | Good Food

Yorkshire puddings on a serving platter with a jug of gravy

Sunflower oil

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.

Making Yorkshire Pudding -Photographed on Hasselblad H1-22mb Camera

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.

Photo of Yorkshire puddings, just cooked at the top of a hot oven and still in their tray, ready to be served with a Sunday lunch of roast beef and all the trimmings. These freshly baked Yorkshire puddings have risen especially well, due to preheating the tray and adding extra eggs to the batter.

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.

Plate of Yorkshire puddings

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.

A tray of freshly baked Yorkshire puddings in the oven.

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.

Pouring raw batter mix into a tray of hot oil to make Yorkshire Puddings

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.

four Yorkshire puddings in a tray

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.

Horseradish yorkshires piled on a blue plate

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.

Flour in a paper bag

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.

Yorkshire pudding batter in a bowl with a whisk

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Inspired and want to make your own? Choose one of our top-rated Yorkshire pudding recipes and follow our video guide to perfecting the art.