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    You are in: Home / Recipes / Gordon Ramsay's Yorkshire Pudding Recipe
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    Gordon Ramsay's Yorkshire Pudding

    Gordon Ramsay's Yorkshire Pudding. Photo by Chef #1802892029

    1/7 Photos of Gordon Ramsay's Yorkshire Pudding

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    35 mins

    20 mins

    Nif's Note:

    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, says Mr. Ramsay, 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 soufflé." 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!

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    Ingredients:

    Serves: 6

    Yield:

    puddings

    Units: US | Metric

    Directions:

    1. 1
      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).
    2. 2
      Preheat oven to 425°F.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.

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    Ratings & Reviews:

    • on May 02, 2011

      55

      I have to admit that I already have a great, foolproof way of making Yorkshire Pudding...I use the Gary Rhodes method, but as the foul mouthed Ramsay and Rhodes cannot stand each other, I felt compelled to have a bash at Gordon's method as see how they compared....although the real secret is making sure that your batter is fridge cold, your oil smoking hot and keeping the oven door shut!!
      Mine rose maginificently ( as usual), but even though they were delicious, and the family devoured them with glee, we did think that Gary's had the edge.
      So saying that...this is a good solid method that does work!!
      Made and reviewed as a THANK YOU for tagging in PRMR during the recent TIC-TAC-TOE event.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 20, 2010

      55

      I changed the servings to 9 puddings & still had enough for 12 muffin size puddings. There was no temperature listed so I baked them on 450F for 20 minutes. Made for ZWT6- No-Nonsense Nibblers (Served with Nif's Nif's Easy Crock Pot Smothered Roast Beef.)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2014

      55

      This recipe was the perfect compliment to my moose roast dinner last night! My boyfriends grandmother who came to visit from London England asked me for the recipe:)<br/>I recommend following this recipe EXACTLY and you can not go wrong!!! Your guests will think you are a genius!!<br/>Thank you Gordon!!!!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Gordon Ramsay's Yorkshire Pudding

    Serving Size: 1 (129 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 259.8
     
    Calories from Fat 130
    50%
    Total Fat 14.4 g
    22%
    Saturated Fat 3.3 g
    16%
    Cholesterol 130.1 mg
    43%
    Sodium 267.8 mg
    11%
    Total Carbohydrate 23.0 g
    7%
    Dietary Fiber 0.7 g
    2%
    Sugars 3.2 g
    13%
    Protein 8.8 g
    17%

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