How to: Getting your Yorkshire puddings to rise

Do you stick to Yorkshire puddings with beef only? I hope not or we may have difficulties being friends. We have good old yorkies no matter what roast we’re having, I always think the plate looks rather sad without a couple of pillows on the side.

They’re such simple things really but can cause many a disappointment. It’s taken me a while but – most of the time – I can pull off a pretty decent tray of lovely puffed up puddings. There is an element of luck though and sometimes they just won’t rise, no matter what you do.

I use a 12 hole muffin pan, rather than a shallow holed tin. The steeper sides seem to encourage them to grow a little. There is some debate as to whether you should make the batter a while before and let it stand. I actually have no idea whether it helps or not but I do tend to mix the matter after my first Sunday morning coffee and then just leave it alone until later.

The two key points that work for me are getting the oil as hot as I dare and never ever ever, under any circumstances, open the oven door before the time is up. If your oven has its quirks, and mine certainly does, that can mean you sacrifice a couple – I always have a burnt one in the corner – but even just a quick peek will have them sinking faster than a heavy thing in water.

So. Hot oil, no peeking and a little nod to the Yorkshire pudding god should hopefully have you triumphantly serving up golden brown pillows of pudding.

Yorkshire Puddings

Makes 12

115g plain flour

2 eggs

½ pint milk

Oil for the tin

Whisk the eggs and milk together, then whisk in the flour to make a smooth batter. If you want to season it or add a teaspoon of herbs then feel free. I occasionally add some dried sage or tarragon if we’re having chicken but I tend to leave them be.

Leave the batter to stand for at least half an hour.

Heat the oven to 220c/gas 7.

Pour enough oil in each hole of a muffin pan to cover the base. Pop the tin in the oven and heat the oil until it’s sizzling.

You need to work quickly now. Take the muffin tin out of the oven and pour the batter into each hole; you should hear a sharp sizzle as the batter hits the oil. If you don’t then it’s not hot enough.

Put it straight back into the oven and close the door. Leave them alone for 20 minutes. Don’t be tempted to have a quick peek, they’ll sink. Leave that door shut.

Once the time is up, take them out and (hopefully!) marvel at your lovely puffed up yorkies.

Serve as you wish. Cold leftoverYorkshirepuddings are lovely spread with a little jam. Or is that just me?

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About Sian Reynolds

I'm Sian, mother to a three year old who thinks she’s a teenager and a husband who has issues with cows. Both have insatiable appetites and are rather fond of cake. And chocolate. And cheese. Freelance this and that, coffee drinker, food blogger. I seem to spend most of my time in the kitchen, with one eye on the laptop and the other watching the toddler run around with a colander on her head.

17. July 2012 by Sian Reynolds
Categories: Sides, salads, sauces and snacks, Tips, Tricks and How To's | Tags: Yorkshire pudding | 7 comments