Yorkshire pudding may sound posh but at the end of the day it’s a simple no fuss dish – just eggs, flour and milk whisked together into a batter that puffs up beautifully when baked. But if you’ve ever pulled out a tray of flat, dense or greasy puddings instead of those golden, airy crowns you’re not alone. Getting them right is more than just mixing ingredients and hoping for the best.
The key to a perfect Yorkshire pudding is technique – how hot your oil is, how long you rest the batter and even how you open the oven door can make or break the results. Small mistakes like using cold batter or skipping the resting time can turn your crisp, airy dream into a stodgy mess. And let’s not forget the oil – it needs to be sizzling before the batter touches it or you’ll end up with puddings that won’t rise.
Yorkshire pudding is like the crispy-edged, pillowy cousin of our very own Malabar parotta – both require patience, the right temperature and a bit of skill to get right. But don’t worry once you know what to avoid you’ll be baking golden, puffy ones in no time!
Yorkshire pudding may look easy but one small mistake and you’ll end up with deflated, doughy disappointments instead of crispy, airy lovelies. If you’ve ever struggled to get that golden rise you’re probably making one of these mistakes. Here’s what you need to fix to get it right every time.
If you pour cold batter into hot oil you’re setting yourself up to fail. Yorkshire pudding batter needs to be at room temperature for a better rise. Leave it out for at least 30 minutes before baking. This allows the batter to cook evenly and puff up nicely.
You might be tempted to mix and pour straight into the tin but patience is key. Leaving the batter to rest for an hour (or longer) allows the flour to absorb the liquid properly and gives you a better rise and airy inside. Think of it like dosa batter—fermentation makes all the difference!
If your oil isn’t sizzling hot before the batter goes in you’ll end up with heavy, stodgy puddings. The oil needs to be so hot that it bubbles instantly when you pour in the batter. Use a metal tin and preheat the oil in the oven for at least 10-15 minutes.
You’re tempted to pour in a big dollop of batter but overfilling means soggy centres and no lift. Fill the tins just one-third full. That gives enough room for the pudding to rise without overflowing.
Yorkshire puddings need an uninterrupted bake, if you open the oven door too soon to check on them, the temperature drop will cause them to collapse. Don’t be tempted to look – wait until they’ve risen and are golden brown before you check.
Silicone muffin trays may be great for cupcakes, but they won’t give you the crispy edges Yorkshire puddings are famous for. Always use a metal muffin tin or a cast-iron dish that can hold and distribute heat.
A dry pan won’t help your puddings rise, you need a good amount of oil or even desi ghee (which adds amazing flavor). Make sure there’s a thin layer of hot oil in each mould before you add the batter.
Yorkshire puddings need a very hot oven – 220°C (425°F). If your oven is too cool they’ll be dense and heavy instead of puffy. Preheat your oven properly and don’t lower the temperature once you start baking.
Cakes use baking powder for their rise, Yorkshire puddings use steam. Using self raising flour instead of plain flour will mess with the structure and make them dense rather than airy. Stick to plain flour for best results.
Yorkshire puddings are best served straight from the oven. If you leave them too long they’ll go chewy and lose their crispiness. If you need to make them ahead reheat them in a hot oven for a few minutes before serving to get the crisp edges back.