Recipe Tips
What is the secret to making Yorkshire puddings rise?
Mary likes to add more eggs and omit a little milk in her recipe as decades of experience have convinced her this gets the best results. If you only have full-fat milk, replace a quarter of the milk with water.
It is very important to get the oil piping hot. As soon as the batter is poured in it will set and start to cook giving you crisp well-risen puds.
Should you let Yorkshire pudding batter rest?
Resting Yorkshire pudding batter is definitely beneficial but not essential. Resting helps them rise fully during cooking because it allows the gluten to ‘relax’ and relaxed gluten is more stretchy. Ideally rest the batter for at least 30 minutes and up to 2 hours. The batter doesn’t need to be chilled.
Should Yorkshire pudding batter be thick or runny?
The batter should be about as thick as double cream (so easily pourable but with some body).
Why do my Yorkshire puddings rise then go flat?
It might be because the oven door was opened while they were cooking. Yorkshire puddings need a consistently high heat to rise fully and set. It’s also important to cook them fully – if you remove them from the oven before the structure is set they will sink. Wait until they are a fairly dark golden-brown before removing them from the oven.
Can you make Yorkshire puddings in advance and reheat?
The Yorkshire puddings can be made completely ahead and reheated in a hot oven for about eight minutes. The cooked puddings can also be frozen and cooked from frozen in about 10 minutes.
