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How to Make Perfectly Risen Yorkshire Puddings

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If you’ve ever made Yorkshire Puddings then you have probably made at least one batch that has gone flat and tasted soggy. This has certainly happened to me and I have ended up throwing the whole batch of Yorkshire Puddings straight into the garbage! I decided to master the art of making perfectly risen Yorkshire Puddings and once I got the hang of it I have never had to worry about them going flat or soggy ever again.

What Are Yorkshire Puddings?

Yorkshire Puddings are a side dish that originated in Yorkshire, England. They are made from a batter of flour, salt, milk and eggs and are traditionally served with roast beef (or other roasted meat), crisp roast potatoes, vegetables and gravy. When I lived in England, Yorkshire Puddings were a staple as part of our traditional English Sunday dinner.

Roast Dinner with Yorkshire Puddings

Roast Dinner with Yorkshire Puddings

Yorkshire Pudding Batter Mix

Why Don’t Yorkshire Puddings Always Rise?

The two main reasons why Yorkshire Puddings don’t rise properly are because the oven temperature is not hot enough, or because the oil isn’t hot enough.

Prematurely opening the oven door to check or take out the Yorkshire Puddings quickly reduces the temperature and results in that inevitable “sinking” – just like air out of a balloon!

If the oil isn’t hot enough then the Yorkshire Puddings can’t get crispy enough underneath and so they end up taking on more oil than they should. This tends to leave them flat, with an undesirable soggy texture.

Yorkshire Puddings Rising in the Oven

Yorkshire Puddings Rising in the Oven

Perfectly Risen Yorkshire Puddings from Scratch

If you don’t want to use a store bought Yorkshire pudding batter mix, you can certainly make perfectly risen Yorkshire puddings from scratch by following my recipe below.


1. Make the Batter

  • 1 Cup Plain Flour
  • Pinch of Salt
  • 1 Egg
  • 1/2 Cup Milk

  • 1/2 Cup Water

Mix the dry ingredients together in a large bowl and make a well in the the center. Pour in the wet ingredients and whisk the batter until well mixed. Then, cover the bowl and refrigerate the batter for 30 minutes. I believe it is very important not to skip over this step because you need the batter to get nice and cold.

2. Prepare the Oven

Now that we know how essential a very hot oven is for making these beauties quickly puff up and stay perfectly well risen. So, while the batter is resting up in the fridge, preheat the oven to a really hot 450 degrees F.

Meanwhile, take a Yorkshire Pudding tray or Muffin Tin and put about 1 Tablespoon of Vegetable Oil in each section. Put the tin in the oven on the top shelf and allow the oil to get very hot while the oven is preheating.

3. Pour the Batter

Now, this is the fun part. To divide your batter into your hot Yorkshire Pudding tray you will need to work very quickly and carefully so as not to scold yourself.

  • Make sure that the oven has reached temperature; the oil in the pan should be very hot and starting to smoke.
  • Quickly open the oven door, remove the pan and close the door again.
  • Divide the batter evenly among the sections of the pan.
  • Quickly get the pan back into the oven on the top shelf and close the oven door.

4. Bake

Bake in the oven for a good 15 minutes until puffy and dry (remember: don't open the oven door until they are done!) If you are making larger Yorkshire Puddings then they may need up to 20 minutes.

This is the part where I turn my oven light on and sit down on the kitchen floor to watch them through the glass in my oven door. I simply can’t resist watching them rising to perfection and getting all nice and crispy.

5. Enjoy!

How to Make Yorkshire Puddings | Jamie Oliver

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Comments

Cloverleaf (author) from Calgary, AB, Canada on February 13, 2012:

Hi Steve, I do miss those good old British Sunday Lunches! Cheers for the vote up.

Steve Mitchell from Cambridgeshire on February 13, 2012:

Yorkshire puds, my fave. Had them only yesterday!

Nicely done Louise

vote up

Cloverleaf (author) from Calgary, AB, Canada on October 02, 2011:

Oh sorry Hyph, I must consider writing a vegetarian hub in your honor. You're always so good to come and comment on all my food hubs! :-)

Brenda Barnes from America-Broken But Still Beautiful on October 02, 2011:

Are you determined to make me desert vegetarianism and become a carnivore?!

felicitylovespari on October 01, 2011:

All of your recipes are so great. I am sure your yorkshire pudding won't disappoint.

Cloverleaf (author) from Calgary, AB, Canada on September 20, 2011:

Hi Maralexa,

Your wish is my command! I hope your next batch of Yorkshires turns out exactly as you'd hope for. Thanks for your great feedback, I appreciate it!

Cloverleaf.

Marilyn Alexander from Vancouver, Canada on September 20, 2011:

I was so hoping you would write a hub on Yorkshire puddings! This is another great one! I could not figure out what I was doing wrong when every now and then my Yorkshires would come out soggy. It never occurred to me that the oil was not staying hot enough.

As Arlene said, you hub design is great and photos are so good looking. Thanks Cloverleaf

Cloverleaf (author) from Calgary, AB, Canada on September 20, 2011:

Hello Ploy,

They are somewhat different to the food you are used to eating, but I do think you wold like them!

Take care,

Cloverleaf.

Escape2Paradise from Bangkok Thailand on September 20, 2011:

Wow! Yum yum I would love to try some! Thanks for sharing and love those picture looks so tasty :)

Ploy

Cloverleaf (author) from Calgary, AB, Canada on September 20, 2011:

Hi A.A. Zavala,

I just know that you can make these, they are so easy! You may as well go the whole way and make Yorkshire Puddings with roast beef, vegetables, gravy...everything. Is your stomach still growling? LOL

Cloverleaf.

Cloverleaf (author) from Calgary, AB, Canada on September 20, 2011:

Hi Tina,

I guess you don't see too many Yorkshire Puds in Sweden. Maybe you can start a new trend there? Enjoy!

Cloverleaf.

Cloverleaf (author) from Calgary, AB, Canada on September 20, 2011:

Hi catsimmons

When in doubt, turn up the oven heat - and don't peek! I'm sure they will turn out perfectly next time.

Cloverleaf.

Cloverleaf (author) from Calgary, AB, Canada on September 20, 2011:

Good morning SJmorningsun25,

Thanks for stopping by and leaving such a nice comment! Enjoy!

Cloverleaf.

Cloverleaf (author) from Calgary, AB, Canada on September 20, 2011:

Hi Just Ask Susan,

I think you will do just great at making Yorkshire Puddings, and I hope that you enjoy them! Thanks for the follow, I look forward to reading more of your own hubs also :-)

Cloverleaf.

Augustine A Zavala from Texas on September 20, 2011:

My god. This looks so good. My stomach is growling at me, ordering me to eat this dish. I've bookmarked this hub, because I'm turning over a new leaf. I'm going to start cooking foods other than ramen and cup of noodles. Thank you for sharing.

Christina Lornemark from Sweden on September 20, 2011:

I have never seen nor eaten Yorkshire Puddings, even though I have heard of it, but now I know what it is! It sounds delicious and you have made a great hub explaining how to do them the right way:)) Thanks for sharing

Tina

Catherine Simmons from Mission BC Canada on September 20, 2011:

I'm really going to try this...getting them wrong is driving me crazy, and I can only blame the oven so may times!!!

SJmorningsun25 on September 20, 2011:

Those sound yummy! Bookmarking to try sometime. Thanks!

Susan Zutautas from Ontario, Canada on September 20, 2011:

I've never attempted to make Yorkshire pudding but I may just have to. I've bookmarked your hub so that when I get enough courage up to try this recipe I will. Thanks for the recipe and I will let you know how it turns out. Wish me luck :)

Cloverleaf (author) from Calgary, AB, Canada on September 19, 2011:

Hi brsmom68,

You won't have to worry about flat Yorkshire Puddings ever again. Thanks for your great comment and vote up!

Cloverleaf.

Cloverleaf (author) from Calgary, AB, Canada on September 19, 2011:

tsmog,

Now is the perfect opportunity for you to try these wonderful morsels of battered joy! Soon you will want to share them with the world. I'm happy that you are enjoying my recipes and looking forward to reading more of your own hubs, too!

Cloverleaf.

Cloverleaf (author) from Calgary, AB, Canada on September 19, 2011:

Hi Silvergenes,

How nice to see you! I haven't seen you around for a while. Let me know how your next batch of Yorkshire Puddings turn out, I think you will be pleasantly surprised :-)

Thanks for the vote up

Cloverleaf.

Diane Ziomek from Alberta, Canada on September 19, 2011:

I will try this next time I make them; mine always end up flat. Voted up!

Tim Mitchell from Escondido, CA on September 19, 2011:

What time? I'm hungry! Very well done hub! I feel embarrassed. I lived with a gal & her sisters from Windsor and when they asked me if I wanted some I was afraid of what it was and said 'no.' I know, not nice (head hanging low). But now, it looks very tasty. Maybe I may give this a try myself. Thanks for sharing. I like all the recipes you've shared.

SilverGenes on September 19, 2011:

Oh thank you for this! I had no idea about putting the batter in to such a hot pan and will try this next time. Rated UP!

Cloverleaf (author) from Calgary, AB, Canada on August 30, 2011:

Cheers, ubanichijioke. Thanks for stopping by to comment.

Cloverleaf.

Alexander Thandi Ubani from Lagos on August 30, 2011:

You ve great skill and talent i must confess. Great work

Cloverleaf (author) from Calgary, AB, Canada on August 25, 2011:

Eiddwen, something told me that you would like this one ;-)

Cloverleaf.

Cloverleaf (author) from Calgary, AB, Canada on August 25, 2011:

Prasetio, what a great person you are. I always look forward to reading your comments!

Cloverleaf.

Cloverleaf (author) from Calgary, AB, Canada on August 25, 2011:

Oh writer20 you're too kind. I might take your advice one of these days :-)

Cloverleaf

Cloverleaf (author) from Calgary, AB, Canada on August 25, 2011:

Oh writer20 you're too kind. I might take your advice one of these days :-)

Cloverleaf

Eiddwen from Wales on August 25, 2011:

Mmmm I can almost taste them.Thanks for sharibg this delicious hub,I am bookmarking into my favourite recipe hubs.

Take care

Eiddwen.

prasetio30 from malang-indonesia on August 24, 2011:

This was so delicious. You make me hungry, LOL. Hmm....yummy. I love this recipe. Thanks for share with us. Vote up!

Joyce Haragsim from Southern Nevada on August 24, 2011:

I like I said before you could diffently write a cook book.

I'll get this a try. Thank you

Cloverleaf (author) from Calgary, AB, Canada on August 24, 2011:

homesteadbound, yeah I'm funny like that - I like to watch my food cook LOL

I do the same thing for my homemade pizza...

Cloverleaf

Cloverleaf (author) from Calgary, AB, Canada on August 24, 2011:

Lu Heaney, hi again my new friend! Living in Canada now I do miss the English food a lot and don't make these as often as I used to. So when I make them it's a real treat and my husband goes crazy for them!

Cloverleaf

Cloverleaf (author) from Calgary, AB, Canada on August 24, 2011:

Thanks, Carrie - I appreciate your vote up!

Cloverleaf

Cloverleaf (author) from Calgary, AB, Canada on August 24, 2011:

Hello Rosemay, I have made them with the drippings - they don't seem to come out quite as "clean" for me but they do give them extra flavour. Thanks so much for the vote up!

Cloverleaf

Cindy Murdoch from Texas on August 24, 2011:

I really liked this hub. I think I'll have to try and make these. I smiled when I read about you sitting on the floor watching them as they baked. Thanks!

Lu Heaney on August 24, 2011:

My husband is from England and I finally mastered the "yorkie" after about 5-years (married 10)...I can't wait to try your recipe, it sounds delish!

carriethomson from United Kingdom on August 24, 2011:

yummy lovely pics, voted up and useful :-)

carrie

Rosemary Sadler from Hawkes Bay - NewZealand on August 23, 2011:

Oh boy I love my yorkshire puds. My grandfather used to make the best yorkshires ever and we always ate them on their own before the main roast like you would a starter. His secret to making them extra tasty was to use fat from the roast rather than fresh oil, try it you'll love it.

I have to vote this one up :-)

Cloverleaf (author) from Calgary, AB, Canada on August 23, 2011:

IdeaMorphist, can I come over for dinner? LOL. Don't forget to make some of my Crispy Roast Potatoes, too!

Thanks for your comment,

Cloverleaf

IdeaMorphist from Chicagoland on August 23, 2011:

My favorite food for as long as I can remember has been roast beef and Yorkshire pudding... I think I will make some soon now!!! Thanks for the inspiration!

Cloverleaf (author) from Calgary, AB, Canada on August 23, 2011:

Hi Arlene, thank you for taking the time to stop by and read my hub. I think you will enjoy these :-)

Cloverleaf

Arlene V. Poma on August 23, 2011:

Yum, yum, yum. Well-written and illustrated. Your writing and Hub design has encouraged me to try this recipe. In the past, I've had relatives and neighbors make this for me, so now, I'm on my own (with guidance). Charm only goes so far . . .