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Food, Life

How to get your Yorkshire puddings to rise every time

The image shows some risen Yorkshire puddings. The picture has a green border.

A roast is synonymous with a Sunday and I don’t know about you, but I absolutely love a Yorkshire pudding. But I don’t rely on Aunt Bessie, instead, I make fresh, fluffy, homemade Yorkshire puddings from scratch, that cost pennies and taste amazing. Have you ever wondered how to get Yorkshire puddings to rise every time? Well I know the secret and I’m going to share it with you.

The best Sunday kitchen hack

I honestly feel like I’ve discovered the recipe that will make your Sunday. My mother-in-law recently asked me: “Claire, how do you get your Yorkshire puddings to rise like this every time?” And considering she’s a decent cook (and baker) with over 40 years of kitchen experience, I’m taking that as a massive compliment.

The recipe

To make 12 Yorkshire puddings (to serve 4), you will need:

  • A 12-hole muffin tin
  • Clingfilm
  • A ladle
  • A basic whisk
  • 12 teaspoons of fat (one for each muffin hole; I use vegetable oil, but lard or dripping would work too)
  • 112.5g/4oz plain flour
  • Salt and pepper
  • 4 medium eggs
  • 300ml/half a pint of milk (I use whole)

The method

  • 24 hours before, prepare the batter
  • Sieve the flour, add salt and pepper and the eggs and whisk. Then slowly add the milk and whisk until the batter looks smooth. Don’t worry if there are a few lumps
  • Cover with clingfilm and refrigerate the batter for 24 hours
  • Preheat the oven at 220c/425F/Gas7
  • Spoon one teaspoon of fat (vegetable oil) into each muffin-tin hole
  • Put the muffin tin in the oven for five minutes
  • Meanwhile, get the batter from the fridge and give it another quick whisk
  • Take the muffin tin out and quickly ladle the batter into the muffin tin holes, filling each one to the top
  • Put the muffin tin in the oven and shut the door
  • Leave the tin in the oven with the door shut for 30 minutes
  • Remove from the oven
  • Admire your 12 fluffy Yorkshire puddings

Top tips

Now, if you’re reading this on a Sunday morning, then you need to save this link and come back to it next week. Because, if you’re trying to solve the mystery of ‘how you get Yorkshire puddings to rise’ at 2pm on a Sunday afternoon then you’re probably too late.

These tips will help to ensure that you get your Yorkshire puddings to rise every time:

  1. Make the batter the night before and leave it in the fridge overnight — this is imperative because your batter needs to rest and to chill
  2. Do not fret about the number of eggs in this batter. James Martin puts eight into his recipe and he’s a Yorkshire-born, award-winning chef
  3. Make sure the fat or oil that you use is piping hot. The mixture needs to sizzle as it hits the oil
  4. Do not use olive oil. It won’t get to the temperature you need. Dripping or vegetable oil will do the trick
  5. Do not open the oven door for 30 solid minutes. I mean it. As soon as your Yorkshires go in, shut the oven door and keep it that way
  6. Don’t leave your Yorkshires in for any longer than 30 minutes, because they burn very easily. So set a timer on your phone and act as soon as it goes off
  7. You can make these in the morning and then reheat them in the oven later (for around three minutes). They don’t taste any different and this will make cooking your roast much easier

If you were wondering how you get your Yorkshire puddings to rise, then I hope that you give my tried-and-tested recipe a whirl. You won’t be disappointed!

The image shows some Yorkshire puddings. Over the picture the text reads: 'hacks: how to get your Yorkshire puddings to rise every time".

If you liked this article, then check out my other foodie hacks, or take a look at these mid-week meal ideas.