The best Yorkshire pudding recipe, according to Gordon Ramsay
There is a secret to every Yorkshire pudding recipe when it comes to getting Yorkshire puddings to rise properly. In fact there are two. The first is to let the batter rest once you've mixed and the second is to heat your tin and beef dripping so it's piping hot when you do pour the batter in. In Gordon Ramsay's restaurant, they make the Yorkshire pudding recipe batter the night before and leave it at room temperature until it’s needed the following day. You don’t need to do this, but make sure you rest yours for at least an hour before you cook to ensure a good rise and deliciously light puddings.
Follow Gordon Ramsay's advice for perfect golden brown Yorkshire puddings (in just 30 minutes) to accompany your Sunday roast. They're wonderful with roast beef or roast pork, but as long as there's gravy involved, you can't go wrong with a Yorkshire pudding. Some chefs even go so far as to make giant ones and fill them with the entire trimmings of a roast dinner. Spectacular, yes, but a bit ambitious, so we recommends mastering this recipe first before you make that step.
Tip
To make 14–16 smaller puddings, put 1 teaspoon of vegetable oil into each hole of a deep muffin tin (each cup measuring about 7cm diameter x 2.5cm deep), then heat up as described in step 2, before pouring in the batter. Bake the Yorkshires for 12–15 minutes.
What is best oil or fat for Yorkshire puddings?
Gordon Ramsay's recipe calls for vegetable oil or beef dripping, but you can also use sunflower oil, lard or solid vegetable shortening. Avoid olive oil or butter as they burn easily and have low ‘smoke’ points.
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.
Ingredients
Yorkshire pudding recipe ingredients
Method
Step 1
Beat the eggs together in a large bowl using a balloon whisk. Sift the flour with the salt, then gradually beat this into the eggs to make a smooth batter. Whisk in the milk until combined. Cover and leave to stand at room temperature for about 1 hour.
Step 2
Heat the oven to 220°C/200°C fan/Gas 7. Put 2 teaspoons of vegetable oil into each compartment of two 4-hole Yorkshire pudding tins (see Tip). If you only have one tin, you’ll have to do this in two batches. Place the tin in the oven for 12–15 minutes to heat up the oil and tins until very hot. This is important for the rise.
Step 3
Serve immediately with roast beef with caramelised onion gravy and all the trimmings, perfect for Sunday lunch.
