Gordon Ramsay's Yorkshire Pudding
The Yorkshire pudding mix can be made two or three days before and kept in the fridge. Be sure to make the baking tray piping hot, so that when the cold batter hits, the puddings will puff up. Once ladled into the tray, sprinkle with coarse salt, and then once in the oven, leave the door closed. Treat it like a souffle. Try this with a roast and gravy but they are so good that you can have them with anything! I included the minimum amount of resting time in the prep time and the time for the stove to heat up before cooking in the cooking time. Enjoy!
The Yorkshire pudding mix can be made two or three days before and kept in the fridge. Be sure to make the baking tray piping hot, so that when the cold batter hits, the puddings will puff up. Once ladled into the tray, sprinkle with coarse salt, and then once in the oven, leave the door closed. Treat it like a souffle. Try this with a roast and gravy but they are so good that you can have them with anything! I included the minimum amount of resting time in the prep time and the time for the stove to heat up before cooking in the cooking time. Enjoy!
- Carbohydrate 10.0930541789805 g
- Cholesterol 141.38125 mg
- Fat 3.5635416668276 g
- Fiber 0.351562506656775 g
- Protein 5.60385625164085 g
- Saturated Fat 1.12415520835888 g
- Serving Size 1 1 puddings, 6 serving(s) (50g)
- Sodium 310.451250055674 mg
- Sugar 9.74149167232376 g
- Trans Fat 0.611744583386424 g
- Calories 96 calories
Step-by-step
- In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
- Preheat oven to 425degreesF.
- Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
- As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
- Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.
Opening the oven door mid-bake is the single fastest way to ruin a batch of Yorkshire puddings. Cold air rushes into the cavity, dropping the internal temperature below 425 degrees Fahrenheit and causing the delicate steam-driven structure to deflate permanently. Blending the batter in advance allows the starch molecules in the all-purpose flour to hydrate fully, which creates a stronger network capable of trapping expanding air pockets during baking.
Achieving Maximum Rise and Structural Integrity
Beef drippings yield a superior savory depth compared to standard vegetable oil, though high-smoke-point fats are mandatory to prevent acrid flavors. Heat the 12-hole muffin tray until the fat is nearly smoking before pouring in the chilled batter. Filling each tin to three-quarters capacity ensures adequate lateral support for the vertical climb. Keep the oven closed for the entire 15 to 20 minute baking window until golden brown perfection is reached.
- Rest the batter in the refrigerator for a minimum of 30 minutes to relax the gluten network.
- Store unbaked batter safely in the refrigerator for two to three days before use.
- Never substitute skim milk for whole milk, as the fat content influences tender interior crumb development.
