Lexi Webster
Yorkshire puddings are a traditional British side dish that can be tricky to perfect. The secret to achieving the trademark puffy interior and toasted skin is to ensure the oil is hot enough before adding the batter, so that the puddings puff up. This makes them the perfect vessel for rich sauces, gravies, and meat. While they are not common on Australian Christmas tables, they are a delicious addition to any roast. This guide will take you through the steps to make your own Yorkshire puddings in Australia.
| Characteristics | Values |
|---|---|
| Oven temperature | 200°C (fan) / 220°C / gas mark 7 / 425°F |
| Oven shelf | Top |
| Baking tray | Piping hot |
| Oil type | Vegetable, sunflower, beef dripping, lard, goose fat, bacon grease |
| Oil quantity | 1 teaspoon per hole |
| Oil temperature | Smoking, bubbling, sizzling |
| Batter consistency | Thick as double cream |
| Batter quantity | Three-quarters fill the tins, no more than halfway |
| Baking time | 12-20 minutes |
| Baking colour | Golden brown |
| Baking texture | Crisp |
| Resting time | 30 minutes to 2 hours or overnight |
| Refrigeration time | 2-3 days |
| Reheating temperature | 400°F |
| Freezing time | 3 months |
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What You'll Learn
Oven temperature and preparation
Before placing the batter in the oven, it's important to prepare the tins or ramekins. Add about 1 teaspoon of oil or beef drippings to each section of a 12-hole Yorkshire pudding tray or muffin tin, or use a large metal baking dish if you want to make one big pudding. Place the tins or ramekins in the oven until the oil is very hot and almost smoking. This step is crucial, as adding the batter to sizzling-hot oil will create the signature puffy interior and crispy exterior of Yorkshire puddings.
Once the oil is hot enough, carefully remove the tins or ramekins from the oven and fill them with batter. Fill each hole about one-third to halfway up, or three-quarters if you're using a larger tin. Be careful not to overfill, as this can cause the puddings to collapse. Immediately return the tins or ramekins to the oven and bake for 15 to 20 minutes, or until the puddings are well risen, golden brown, and crisp.
It's important to maintain a consistently high temperature while the puddings are cooking, so resist the temptation to open the oven door during the baking process. Doing so can cause the puddings to deflate or collapse. Instead, set a timer and wait patiently until the end of the cooking time to check on your puddings.
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Mixing the batter
The key to making good Yorkshire pudding batter is to get the right consistency. The batter should be about as thick as double cream, so it is easily pourable but with some body.
To make the batter, you will need eggs, milk, flour, and a pinch of salt. Some recipes also call for beef drippings or oil, which can be added to the batter or heated in a pan before the batter is poured in. You will also need a blender or whisk to combine the ingredients.
Combine equal volumes of flour, eggs, and milk in a large jug or bowl. Add a pinch of salt. Blend the mixture with a whisk or hand blender until smooth. This base recipe (1 cup of each) will make about 8 Yorkshire puddings. Increase the quantities if needed for a larger batch.
If you are using beef drippings or oil in your batter, add it while blending. You can also heat the oil in a pan before pouring in the batter, which will help the puddings puff up and get crispy on the outside.
Once you have made the batter, cover it and place it in the fridge to rest for at least 30 minutes or up to 2 hours. Resting the batter helps the puddings rise fully during cooking by allowing the gluten to relax.
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Choosing the right oil
The choice of oil is important when making Yorkshire puddings. The oil needs to be hot enough so that when the batter is added, the puddings will puff up and get crispy on the outside while staying tender inside. Vegetable and sunflower oils are good options as they have high smoke points, meaning they can reach high temperatures without burning and changing taste. Other flavourful options include beef dripping, lard, goose fat, and bacon grease.
When preparing the oil, it is important to heat the oil in the baking dish or muffin tin until it is very hot, almost smoking. The oil should be sizzling before adding the batter to ensure the puddings rise properly. Each hole in the tin should be filled about one-third to halfway with oil, any more and the puddings may collapse due to the weight of the batter.
If you are making one large pudding, heat the oil in a large metal baking dish. For a traditional 12-hole Yorkshire pudding tin, you will need about one teaspoon of oil in each hole. Alternatively, you can use a muffin tin, in which case, add about one centimetre of oil to each cavity.
It is important not to open the oven door while the puddings are cooking, as this can cause them to deflate. Once the puddings are baked, carefully pour off any excess oil from the centre of each pudding before transferring them to a wire rack to cool slightly.
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Baking the puddings
First, preheat your oven to 200°C (fan) / 220°C / gas mark 7 / 425°F. Then, add about 1 cm (⅜ inch) of beef tallow, or 1 teaspoon of oil or beef drippings, to each cavity of a muffin tin or oven-safe ramekin. Place the tin or ramekins in the oven until the oil is very hot, almost smoking.
Next, carefully remove the tin from the oven and pour in the batter to three-quarters fill each mould. It's important that the batter sizzles when it hits the oil, so work quickly. Place the tin immediately back into the oven and bake for 12 to 20 minutes, or until the puddings are well risen, golden brown, and crisp. Avoid opening the oven door during baking, as this can cause the puddings to collapse or deflate.
Once baked, remove the tin from the oven and carefully pour off any excess tallow from the centre of each pudding. Transfer the puddings to a wire rack to cool slightly before serving hot.
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Serving and storing
Yorkshire puddings are best served hot and fresh from the oven. However, if you have any leftovers, you can store them in an airtight container in the fridge for up to a day.
If you want to keep them longer, they can be frozen for up to 3 months. To freeze, let the puddings cool completely, then transfer them to a freezer bag or airtight container and store them in the freezer.
To reheat frozen Yorkshire puddings, you can use a toaster oven or a regular oven. Reheat them until they are hot and crispy, which should take about 10-15 minutes depending on the size of the puddings and the power of your oven.
Some people also enjoy eating leftover Yorkshire puddings cold. They can be served with sweet toppings such as jam and cream, maple syrup, or sliced bananas.
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