THE SECRET to PERFECT Yorkshire puddings
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- เผยแพร่เมื่อ 24 ก.ย. 2024
- My top-tips for epic Yorkshire pudding rise every single time. With this recipe you'll never have to worry about disappointing Yorkshires ever again.
For quantities, since this is a 1:1:1 by volume batter everything is based on the eggs - For Yorkshires in the same size ramekins I use and medium eggs, budget two eggs per pudding, plus one extra to make sure you don't run out of batter.
The ramekins are the real secret to this recipe. If you don't have them, you can get similar ones from Amazon: amzn.to/3HXN9L3
(Note: the above is an Amazon affiliate link, I may earn a small commission on qualifying purchases).
Recipe:
Add enough high-smoke-point oil to the ramekins to cover the bottom and pre-heat on a heavy baking tray in a 230°C (450°F) oven for ten minutes.
Meanwhile, mix the batter. Break eggs into a glass or measuring jug, and note the level.
Into the same sized glass (or another measuring jug) measure out the same quantity of flour by volume (i.e. if your eggs fill the glass half way, your flour should too). Shake lightly to level off and add salt (and freshly ground black pepper if liked) to season.
Again into the same sized glass (or jug) measure out the same quantity of milk, using the level as a guide.
In a medium mixing bowl, mix the eggs and flour until smooth. I like a wooden spoon for this, but a spatula or even a whisk will work (though the whisk will be messier).
Gradually add the milk stirring constantly. The resulting batter should have roughly the consistency of single cream.
Once pre-heated, remove the ramekins from the oven and, working quickly, pour enough batter into each to just cover the bottom. The batter should sizzle as soon as it hits the oil - this is good!
Return to the oven, and do not open the door again until completely cooked!
After ten minutes, turn the temperature down to 180°C (350°F) and cook for a further 20-25 minutes until fully cooked through.
Remove and serve immediately, or rest on a wire rack until ready to serve. If the puddings cool before service, simply reheat for five in the latent heat of the oven once everything else is cooked.
Variations:
This is the basic recipe, and can be varied all kinds of ways to make it your own! We'll do a deep dive on Yorkshire variations in a future video, but in the meantime here are some ideas:
* Different fats - saturated fats like beef dripping are great, but you will want to mix with some high smoke point oil to raise the smoke point and lessen the burning during pre-heat.
* Herbs - Totally non-traditional, but try adding a pinch of thyme (for beef) or tarragon (for chicken or pork) to your batter before cooking!
* Water vs milk - Using water instead of milk will get you a lighter, crisper pudding. You can also use a mixture of water and milk in varying ratios to get the result you desire.
If you're wondering what to serve these with, check out my Pot Roast recipe: • SUPER EASY Pot Roast w... - แนวปฏิบัติและการใช้ชีวิต
I knew that you had a non-tech TH-cam channel going, but hadn't looked it up until the recent Twitter post. I'm really happy I did! I really like the style of video, and the food looks amazing!
Hi! 😊 Awesome to have you here, thanks for checking it out, and the kind comment! 😊
I've experimented with Yorkshire Puddings quite a bit over the years, get plenty of rise but quite often get soggy bottoms, gonna give this a go. Cheers.
Edit got a new sub.
Cooking in the heavier ramekins and getting the oil good and hot so you get the sizzle shown in the video when the batter goes in should eliminate any soggy bottom issues - let us know how yours turn out! Thanks for the comment and sub! :)
Can you make it easier???? 🤣🤣🤣🤣Love the common sense and visuals and how simple you make it look. thank you. I am on it.
Thanks! Glad you liked it 😊
So I want to know, how can you cook a roast, with vegetables, and also cook yorkies which need so much higher temperature, and serve everything together?
I usually make the Yorkshires first, then let them cool on a wire rack and keep them covered while I cook everything else. Five minutes before service I just pop the Yorkies back in the oven for five minutes to heat back through 🙂. This Yorkshire recipe is designed for that, done this way they’ll stand up to the resting, they won’t sink, and they’ll be perfect when you serve them 🙂
الفكرة راءعة باستعمال البودينغ في الاواني الفخارية
Ta for the tip, I'll give ramekins a go. My Yorkshire puddings are usually a disaster and I've never been able to make them like me dear old mum did. Hers were brilliant. Tek me back 'ome, as Noddy used to sing. Cheers.
You're welcome, thanks for watching! The ramekins are definitely the secret, with this method you'll be making brill Yorkshires every time 😊
شكرا جزيلا لمقاسمتك معنا. الوصفة الراءعة
Thank you for your comments :) I'm happy it was useful :)
When I was in high school (back when the dinosaurs roamed the earth) I took loads of home ec & one of the first things we made every year was 'popovers.' Yup...just the American term for Yorkshire puddings. This was in Massachusetts so that might have something to do with why this was standard fare. My question is have you experimented with gluten-free puddings? If so, what flour would you recommend? Thanks!
Glad to hear popovers are alive and well (and even taught in home ec!) in New England at least! I occasionally make them gluten free depending on my guests, my go-to is just a store-bought “gluten free flour” (which according to the pack is a mix of rice and maize flour). I find this recipe works mostly as-is, but the rise is slightly less impressive and I usually cook them for a few minutes less or they tend to get too brown. I’m planning a follow-up to this video soon with a deeper dive, I’ll definitely be perfecting the gluten free version for that 🙂. Thanks for watching and for the comment! 😊
Perfect Yorkshire Puddings 😋😋😋
You can’t beat a good Yorkshire! 😋
Total cooking time 10 minutes 230 then 20 minutes at 180 ??. Look real good
That’s it, just 30 minutes between now and perfect Yorkshire puddings 😀
@@RossBamford thank you for reply
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Is water just as good as milk, or perhaps coconut cream? I mean, must it be milk?
Thanks for the comment! 🙂 You can switch out the milk for water, which makes for a more crispy pudding with less “body” if that makes sense. Also a 50/50 mix of milk and water works - experiment to find what you prefer 🙂 I’ve never tried coconut cream, but I’m intrigued by the idea! I’m planning to do a deep-dive video on Yorkshire puddings in the future when I’ll go into different variations on the recipe, I’d be interested to hear if you try the coconut cream!