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… make Yorkshire puddings that always rise
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, that’s a rating like no other!
This Yorkshire pudding recipe is regularly used by me. It doesn’t matter if I’m making beef, chicken, or a veggie spread, because I always know that a fluffy Yorkshire will go down well.
I think that people tend to associate a decent pudding with cold weather, but there’s nothing to stop you making them in the summer months. Trust me, perfect Yorkshire puddings go down just as well in June, July and August, as they do when we have the fire on! So if you’re cooking a roast, get some Yorkshire on!
The ultimate Yorkshire pudding recipe… produce perfect Yorkshire puddings
To make 12 Yorkshire puddings (to serve 4), you will need:
- A Yorkshire pudding tin (I use 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 beef dripping would work too)
- 112.5g/4oz plain flour
- Salt and pepper
- 4 medium eggs
- 300ml/half a pint of milk (I use whole, but if you’re trying to make healthy puddings, you could opt for skimmed)
The Yorkshire pudding method… keep that oven door shut
Getting your Yorkshire puddings to rise can be tricky. If you want to achieve perfect puddings, then you need to follow this method to the letter.
- 24 hours before, prepare your Yorkshire pudding 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 to get perfect puddings… it’s all in the Yorkshire pudding batter
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:
- Make your Yorkshire pudding batter the night before and leave it to stand in the fridge overnight — this is imperative because your batter needs to rest and to chill
- 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
- Make sure the fat or oil that you use is piping hot. When you pour the mixture, it needs to sizzle as it hits the oil
- Do not use olive oil. It won’t get to the temperature you need. Dripping or vegetable oil will do the trick
- 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. Don’t be opening the oven door for a peek. If you do this, the heat will escape as your puddings as rising and they will come out flat
- 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
- 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 to make Yorkshire puddings rise, then I hope that you give my tried-and-tested recipe a whirl. You won’t be disappointed!
Feel free to print the recipe card below!
Yorkshire Puddings
Equipment
- 1 12-hole muffin tin
- 1 Ladle
- 1 Whisk
- 1 Large Mixing Bowl
- 1 Clingfilm
Ingredients
- 12 tsp Vegetable Oil Lard or beef dripping would work too
- 112.5 g Plain Flour
- 4 Eggs Medium
- 300 ml Milk I use whole, but if you’re trying to make healthy puddings, you could opt for skimmed.
- Salt and Pepper Just a shake
Instructions
- 24 hours before, prepare your Yorkshire pudding 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
If you liked this article, then check out my other foodie hacks, or take a look at these mid-week meal ideas.
Editor’s note: This post was originally published in February 2021, but has since been revamped.