How to make yorkshire puddings (foolproof)

The perfect yorkshire pudding is a thing of beauty, light and crispy with a soft fluffy middle!  Before I became a chef I couldn’t for the life of me make a yorkshire pudding, they’d always come out flat and sad 🙁 . I believe it was a mixture of being impatient, opening the oven too soon, not getting the tins hot enough in the first place and a few other variables.

Originally created many moons ago to make use of the drippings when roasting meats, they were often called dripping puddings.

Yorkshire puddings
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
The yorkshire pudding recipe that I've always followed is equal quantities of each, so for example
  1. 1 pint plain flour
  2. 1 pint milk
  3. 1 pint beaten whole eggs
  4. splash of water
  5. good pinch of salt
Instructions
  1. Mix all of the ingredients thoroughly with a whisk and let it rest for at least 30 minutes in the fridge, preferably overnight. You want to allow the gluten to rest, which helps with the proteins and creates a taller yorkshire pudding with a "stretchier" inside.
  2. Preheat your oven to 200 .c
  3. Get our yorkshire pudding/muffin tray and lightly oil the bottom of the tray and put those in the oven for 5 minutes.
  4. Pour the yorkshire pudding mixture into the piping hot trays filling them up 2/3s of the way.
  5. Cook for roughly 20 minutes, for the perfect yorkie you need them to hold their own shape.
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