Up your Sunday roast game with these easy tips.
Sorry, Nanna. UK scientists reckon they’ve cracked the code to the perfect Yorkshire pudding.
Yes, we know that everyone has their own ‘secret’ technique for making the ultimate Yorkie and of course, beauty is in the eye of the beholder. However, scientists at the Royal Society of Chemistry (RSC) deem that the perfect Yorkshire pudding is made of just five ingredients: plain flour, milk, water, eggs and salt, and must be prepared in a very particular way.
Plain flour is key, according to the Brits. The addition of bicarb or baking powder should not be added to the mix at all, and can even cause the puds to become flat, dense, or even burn. The logic behind this is that rising agents like bicarb and baking powder cause the batter to rise too quickly before the gluten has time to strengthen the mix, causing the pudding to collapse.
Related story: Find the country’s largest Yorkshire pud at this Surry Hills pub
Next up is the liquid. Where most home cooks will exclusively use milk in their Yorkshire puddings, British food technologist Elizabeth Head says that a ratio of 92 percent milk and eight percent water is the ticket; “The extra moisture from the water leads to lighter, puffier Yorkies, because the movement of the stream created by the heat encourages them to puff upwards.”
The egg element is all the rising agent that a Yorkshire pudding needs in line with the RSC’s method. The eggs not only add moisture to the puddings, but bind the batter together and cause the Yorkies to rise when the batter makes contact with the hot oil.
Once your mixture is whipped to a thin cream-like consistency, it must be left at room temperature. Just like cooking a steak straight from the fridge, a cold batter will not cook evenly.
Finally, once you’ve popped your puds into the oven – back away. The temptation to open the oven and check on your puddings is practically irresistible, we know, but if you open that door, the temperature will fluctuate and you’ll end up with flat puddings. Anything shorter than 10cm is not technically a Yorkshire pudding, after all.
Related story:Lift your Sunday roast game with our mini Yorkshire puddings
How to make the perfect Yorkshire pudding
Makes 6
Ingredients
- 85g plain flour
- 2 small eggs
- ½ tsp fine salt
- 230 ml milk
- 20 ml water
- 3-4 tbsp vegetable oil or beef drippings
Method
- Preheat oven to 200 degrees
- Sieve plain flour and ½ tsp salt into a mixing bowl
- Add the two eggs to the flour and gradually add the milk and water until a smooth, thin consistency. Set aside at room temperature for at least 10 minutes.
- Add 1-2 tsp of your chosen fat into each bowl of a cupcake tin and place into the oven until smoking hot
- Give the batter a final stir and pour into the smoking fat. Transfer immediately to the hot oven and cook for 12-15 minutes
Related story: Master the art of a perfect Sunday roast with this recipe
FAQs
How do you make Yorkshire puddings rise higher? Let the batter sit. Make sure you rest your batter rest for at least an hour before you cook to ensure a good rise and deliciously light puddings.
What is the science behind Yorkshire puddings? ›
The egg element is all the rising agent that a Yorkshire pudding needs in line with the RSC's method. The eggs not only add moisture to the puddings, but bind the batter together and cause the Yorkies to rise when the batter makes contact with the hot oil.
Does an extra egg help Yorkshire puddings rise? ›
If you want to go Instagram-ready with sky-high fluffy Yorkshires, add an extra egg white to your batter. They'll tower over the competition. With that in mind, always make sure your Yorkshire puddings have room to rise in the oven.
Can you put too much oil in Yorkshire pudding? ›
Too much will make the bottom of your Yorkshires greasy, while too little could see your puds stick to the pan. It always pays to measure out the right amount – try and use a recipe that specifies the quantity of fat to use.
Is it best to let Yorkshire pudding 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.
What is the best oil or fat for Yorkshire puddings? ›
Cold batter and hot oil are the successful combination for a well risen and crisp pudding. Make sure your Rapeseed Oil is smoking hot before pouring your batter into the tin. It's the best oil for the job.
What is Yorkshire pudding called in America? ›
History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.
What ingredient makes Yorkshire pudding rise? ›
A combination of milk and water gives the Yorkshire puddings extra rise and crispness.
Why do you leave Yorkshire pudding batter to stand? ›
Resting the batter really does result in better-risen Yorkshire puddings with an airier texture (rather than chewy). About an hour is sufficient to allow the starch molecules to swell, giving a thicker consistency, and for the gluten to relax.
How thick should the batter be for Yorkshire puddings? ›
To make the Yorkshire pudding batter, we start by adding plain (all-purpose) flour to a large jug then make a well. Add in the eggs and stir together to combine, then stir in the milk – the consistency should be that of double/heavy cream.
If you use too much flour, the resulting pudding will be heavy and dense. Without enough egg, there will be insufficient air beaten in for a successful rise. Too much milk will make the batter too loose.
Should Yorkshire pudding batter be cold? ›
Ingredients must be at room temperature when they are mixed. The batter should be chilled after mixing for at least an hour before baking. Batter should be poured into a hot pan containing hot grease. Yorkshire Pudding are best served straight from the oven, as they will start to deflate as they cool.
Who makes the best Yorkshire puddings? ›
WINNER: M&S 6 Yorkshire Puddings
These golden Yorkshire puddings have the slightly sweet, doughy smell of fried batter. Their savoury, bready taste has a touch of the sweetness too and they're the perfect carrier for a meaty main and rich gravy.
Why do my Yorkshire puddings go flat when I take them out of the oven? ›
It is almost always because the oil wasn't hot enough. Yorkshire Puddings rise because the water molecules in the milk turn to steam and as they rise, they force the batter upwards to make the puddings grow.
What is the best pan for Yorkshire pudding? ›
Choosing the Right Pan for Yorkshire Pudding
The beauty of Yorkshire Pudding is that you can use a variety of pans. For a single large pudding, grab a 10-inch cast-iron skillet, which retains heat beautifully and results in a big, impressive puff.
What makes Yorkshire pudding really rise high? ›
Resting the batter overnight is key for developing better flavor. Forget about cold batter: letting it rest at room temperature helps it rise taller as it bakes. A combination of milk and water gives the Yorkshire puddings extra rise and crispness.
Why is my Yorkshire pudding not rising enough? ›
The fat isn't hot enough (it should be smoking hot). The oven isn't getting hot enough (needs to maintain a 220C/425F temperature). Your oven loses heat too quickly when you open the oven door and/or you leave the oven door open for too long whilst you're filling up the Yorkshire pudding tins with batter.
Why don t Yorkshire puddings rise with self-raising flour? ›
Using any batter with a raising agent will cause the pudding to rise too quickly and then collapse back on themselves before the gluten has had the time to strengthen the pudding and keep it upright. A standard recipe is : 1 pt milk ,semi or whole ,4 eggs ,8 oz plain flour .
Does baking powder help Yorkshire puddings rise? ›
No and here is the reason why! It must be plain flour (no baking powder). 1/ High temperature oven. Yorkshire puddings rise due to quick cooking of the flour and steam being formed in the batter mixture, hence the requirement of a very hot oven and hot oil as you pour the batter into the yorkshire pudding tin.
