Making Yorkshire puddings the right way. In this recipe video, we’ll show you how to make the perfect Yorkshire puddings every time. We try this Yorkshire pudding recipe again and we nailed it!
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If you’ve ever made Yorkshire puddings, you know that getting them to rise is absolutely key! In our last attempt we made a lot of mistakes but this time I think we finally figured out the best way to make Yorkshire puddings! It’s important to use a foolproof recipe for Yorkshire pudding. Fresh from the oven the puddings should be well risen, golden brown with a crisp exterior, and have a soft middle. But if it fails to rise, there may be several reasons why—from the oven temperature to the kind of fat used. Look at this cooking tutorial and follow these tips, and you should have puffed-up Yorkshire puddings every time!
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Equipment used to make this video:
Cooking Bowls: https://amzn.to/3ptcS2i
Sifter: https://amzn.to/3ch8NdK
Ramekins: https://amzn.to/3qXPpGK
Whisk: https://amzn.to/3t82Up2
Measuring Cup: https://amzn.to/39qFOCe
Muffin Tray: https://amzn.to/3t833sA
Food used in this video:
All-Purpose Flour: https://amzn.to/3t4rjMq
Sea Salt: https://amzn.to/3qXJZLW
Vegetable Oil: https://amzn.to/2MgncMu
0:00 Making the Yorkshire pudding batter
1:04 Baking the Yorkshire puddings
1:38 Serving the Yorkshire puddings
Ingredients for making Yorkshire puddings:
150 grams all purpose flour
4 eggs
175 grams whole milk
25 grams of water
1/2 tsp sea salt
Vegetable oil
Instructions for making perfect Yorkshire puddings every time:
– Sift your flour! The batter needs to be as smooth as possible so any lumps of dry flour are no good
– Once the flour is sifted, add 4 large eggs, 175 g of whole milk, 25 g of water and about 2 g or 1/2 a teaspoon of salt
– Some recipes say to mix the wet ingredients together before adding to the dry ingredients but we found that doing it this way worked just fine
– You need to make sure you really whisk the batter well. I’ll say it again, you want zero lumps to get the best rise
– We even went another step by straining the batter through a sieve after mixing to get rid of any remaining lumps
– The batter now needs to rest. If you’re in a hurry, 10-30 minutes is fine but if you plan ahead and rest your batter in the fridge overnight, the results are pretty amazing
– Just make sure it’s sealed with plastic wrap or in an airtight container
– When you’re ready to bake, uncover the batter and transfer it to a pitcher, this is key
– The faster you’re able to fill the cups, the better your Yorkshire puddings will be, this was our fatal mistake last time
– Set the pitcher aside while you prep your muffin tin by squirting or pouring about 1 tsp of vegetable oil or fat into the bottom of each cup
– Make sure you use an oil with a high smoke point, otherwise it will burn
– This recipe makes enough fill 12 muffin cups
– Now place the muffin tray into a preheated 450 degree oven for about 10 minutes or until it is smoking hot
– When it’s ripping hot, move quickly to pour your batter about 3/4 of the way up each cup
– The oil should bubble and sizzle when you do this
– If it’s not sizzling, your pan isn’t hot enough and the puddings won’t rise
– Return the tray to the oven for 18 minutes and whatever you do, DO NOT OPEN THE DOOR until they have quadrupled in size
– As soon as you open the oven and take them out, the puddings will start to fall quite quickly as you can see so serve them immediately
– They should be crispy on the outside and fluffy and tender on the inside
▶️ How To Make Yorkshire Pudding (Quick and Easy Yorkshire Pudding Recipe) https://youtu.be/sWc8T2dqmyw
➡️ If you recreate this perfect Yorkshire pudding recipe please link and mention us in your video so we can find you and give you a shout out!
This easy Yorkshire pudding recipe is part of our essential recipes series:
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