This Gordon Ramsay’s Yorkshire Puddings Recipe is a crispy and airy recipe, which is made with eggs and whole milk. It’s the perfect side dish, ready in about 40 minutes plus chilling time.
Jump to RecipeGordon Ramsay’s Yorkshire Puddings Recipe Ingredients
- 4 large eggs
- 360ml whole milk
- ½ tsp kosher salt
- 155g bread flour
- 120ml beef drippings or veg oil
How To Make Gordon Ramsay’s Yorkshire Puddings
- Make and chill the batter: In a large bowl, whisk the eggs, milk, and salt together. Add the flour and whisk until the batter is completely smooth and free of lumps. Chill the batter for at least 30 minutes, or overnight for the best results.
- Preheat the oven and tin: Preheat your oven to 428°F / 220°C. Add about 1 teaspoon of beef drippings or vegetable oil to each cup of a 12-cup muffin tin. Place the tin in the hot oven for 15 minutes until the oil is smoking hot.
- Fill the tin: Carefully remove the hot tin from the oven. Working quickly, pour the cold batter into the hot oil-filled cups, filling each about ¾ full.
- Bake until golden: Immediately return the tin to the oven and bake for 20 minutes. Do not open the oven door during baking. The puddings are done when they are dramatically puffed, golden brown, and crispy.
- Serve immediately: Serve the Yorkshire puddings immediately while they are still puffed and hot.
Recipe Tips
- How do I get the tallest rise? The secret is a combination of temperatures: use room temperature eggs to make the batter, but then chill the batter so it’s cold. The real magic happens when this cold batter hits the smoking hot oil in the preheated tin. This temperature shock is what makes them rise dramatically.
- Why did my Yorkshire puddings fall flat? The most common culprit is opening the oven door while they are baking. The sudden rush of cold air will cause them to collapse. Resist the urge to peek until they are fully risen and golden.
- Can I make the batter ahead of time? Yes, and it’s highly recommended. Letting the batter rest overnight in the refrigerator allows the gluten to relax and the flour to fully hydrate, which results in lighter, airier puddings.
- What’s the best way to fill the muffin cups? Speed is key. Pouring the batter from a pitcher or a measuring jug allows you to fill the cups quickly and get the tin back into the hot oven before it loses too much heat.
What To Serve With Yorkshire Puddings
Yorkshire pudding is the quintessential side dish for a classic British-style roast dinner. It’s best served with:
- A traditional Sunday roast beef
- Plenty of rich, savory gravy
- Roasted potatoes and root vegetables
- Creamed horseradish sauce
How To Store Yorkshire Puddings
Refrigerate: Yorkshire puddings are at their absolute best when eaten fresh from the oven. If you have leftovers, they can be stored in an airtight container at room temperature for a day or in the refrigerator for up to 2 days. Reheat: To bring back some of their crispiness, reheat them in a 400°F (200°C) oven for a few minutes until hot and re-crisped.
Yorkshire Puddings Nutrition Facts
- Calories: 31kcal
- Carbohydrates: 3g
- Protein: 1g
- Fat: 1.5g
- Saturated Fat: 0.5g
- Sodium: 100mg
Nutrition information is estimated per pudding and may vary based on ingredients and cooking methods used.
FAQs
What are beef drippings and can I substitute them?
Beef drippings are the rendered fat and juices left in the pan after cooking a roast beef. They provide the most traditional and savory flavor. If you don’t have them, vegetable oil, shortening, or lard are excellent substitutes that will still get smoking hot.
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour will work. However, bread flour has a higher protein content, which can help the puddings hold their structure better and achieve a slightly chewier, more satisfying texture.
Why is my batter lumpy?
For a smooth batter, it’s best to add the flour to the wet ingredients through a sieve. If you still have lumps, you can let the batter rest for 10 minutes and then give it one final, vigorous whisk before chilling.
Try More Recipes:
- Gordon Ramsay’s Prime Rib Roast Beef Recipe
- Gordon Ramsay Standing Rib Roast Recipe
- Gordon Ramsay Sunday Roast Recipe
Gordon Ramsay’s Yorkshire Puddings Recipe
Course: Side DishCuisine: BritishDifficulty: Easy12
servings10
minutes30
minutes31
kcalClassic, crispy, and dramatically risen Yorkshire puddings with a soft, custardy center, perfect for any roast dinner.
Ingredients
4 large eggs
360ml whole milk
½ tsp kosher salt
155g bread flour
120ml beef drippings or vegetable oil
Directions
- Whisk eggs, milk, and salt. Sift in the flour and whisk until the batter is completely smooth.
- Chill the batter for at least 30 minutes, or overnight.
- Preheat oven to 428°F / 220°C. Add 1 tsp of oil to each cup of a muffin tin and heat it in the oven for 15 minutes until smoking hot.
- Quickly pour the cold batter into the hot oil, filling each cup about ¾ full.
- Bake for 20 minutes without opening the oven door.
- Serve immediately while puffed and hot.
Notes
- Resting the batter (especially overnight) results in lighter, airier puddings.
- The combination of cold batter hitting smoking hot oil is the secret to a dramatic rise.
- Do not open the oven door while baking, as this will cause the puddings to collapse.
- These are best enjoyed fresh from the oven.
