Chippers foolproof Yorkshire Pudding recipe (2024)

FAQs

What is the secret to good Yorkshire pudding? ›

Yes, the batter should be runny, about the consistency of heavy cream. Here is my very quick, easy and amazing cheap recipe together with some important points which will make sure the puddings are a success.

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.

This needs to get to the exact temperature and be piping hot to ensure the maximum sizzle for the maximum rise in those puds! The oven temperature you'll need is around 220oC / 200oC Fan. What oil is best for Yorkshire puddings? We believe that a cold pressed Rapeseed Oil is the best oil for the job.

The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don't open the oven door!

Too much will make the bottom of your Yorkshires greasy, while too little could see your puds stick to the pan.

The primary purpose of the liquid (whether water or milk) in Yorkshire pudding batter is to create steam when the batter is heated in the oven. This steam is what causes the puddings to rise and become light and airy. Water can fulfill this function just as effectively as milk.

One of the main reasons why Yorkshires don't rise is because the oil isn't hot enough, so make sure it's bubbling and sizzling as you pour your batter in. Make sure you aren't over-filling the tin – fill each hole about a third or halfway up, any more and they may collapse through the weight of batter.

If it's as soon as you take it out, it's a problem with it being undercooked. If it takes a few minutes to deflate, it can be an issue with cooling them too quickly. You can get around this problem by taking a sharp knife or skewer and poking a couple of holes in the top of each one.

Why do Yorkshire puddings go cakey? ›

I think everyone has or will make at least one flat Yorkshire pudding at some point. The most common reason is that it isn't hot enough. Sometimes because the oven door is open too long or the pan or fat isn't hot enough before the batter is added.

Beef dripping, prefer it to lard, olive oil or lard. I would use something which is essentially flavourless, olive oil would be too pervasive I think, vegetable is a bit rank. Something like rapeseed oil or groundnut oil I think. Olive oil doesn't get as hot as other fats, and heat is important for yorkies.

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.

You can rest the batter or bake it fresh. You can chill it or leave it out at room temperature. Heck, you can even break the cardinal rule of Yorkshire puddings and pour the batter directly into a cold tin. Break every one of these rules and your puddings will still puff and turn out light and crisp.

Bacon fat: Save some of the grease from your morning bacon for smoky, salty Yorkshire puddings. Butter: While butter undoubtedly makes scrumptious popovers, it also burns easily, so we recommend using a combination of melted unsalted butter and oil instead.

Remember to (carefully) flip

Another top tip from Adam: to avoid soggy bottoms, try flipping your Yorkshire puddings two-or-three minutes before the end of cooking time. It will dry the bottoms out and ensure you get a nice, even crunch. But remember to flip them carefully, using a utensil; they'll be boiling hot!