The best Yorkshire pudding recipe, according to Gordon Ramsay
<< JUMP TO RECIPE >>
The secret to the perfect Yorkshire pudding recipe lies in getting the batter to rise properly. It is generally agreed that there are two tricks to this. The first is to let the batter rest once you've mixed it and the second is to heat your tin and fat to the point of it being piping hot – so when you do pour the batter in it immediately puffs up. In Gordon Ramsay's eponymous restaurant, the chefs make the Yorkshire pudding batter the night before and leave it at room temperature until it’s needed the following day. You don’t need to do this, but Gordon does advise you to rest yours for at least an hour before you cook to ensure a good rise and deliciously light puddings.
Follow Gordon Ramsay's advice for perfect golden brown Yorkshire puddings (in just 30 minutes) to accompany your Sunday roast. They're wonderful with roast beef or roast pork, but as long as there's gravy involved, you can't go wrong with a Yorkshire pudding. Some chefs even go so far as to make giant ones and fill them with the entire trimmings of a roast dinner. Spectacular, yes, but a bit ambitious, so we recommend mastering this recipe first before you make that step.
Tip
To make 14–16 smaller puddings, put 1 teaspoon of vegetable oil into each hole of a deep muffin tin (each cup measuring about 7cm diameter x 2.5cm deep), then heat up as described in step 2, before pouring in the batter. Bake the Yorkshires for 12–15 minutes.
What is best, oil or fat for Yorkshire puddings?
Gordon Ramsay's recipe calls for vegetable oil or beef dripping, but you can also use sunflower oil, lard or solid vegetable shortening. Avoid olive oil or butter as they burn easily and have low ‘smoke’ points.
How do you make Yorkshire puddings rise higher?
Let the batter sit. Make sure you rest your batter rest for at least an hour before you cook to ensure a good rise and deliciously light puddings.
Gordon Ramsay's Yorkshire Pudding recipe
Serving suggestions
