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, 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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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Rebecca M. photo by Rebecca M.
photo by Linda C. photo by Linda C.
photo by Aeah S. photo by Aeah S.
photo by Lisa C. photo by Lisa C.
Ready In:
55mins
Ingredients:
5
Yields:
12 puddings
Serves:
6
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ingredients

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directions

  • 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 425°F.
  • 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.

Questions & Replies

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  1. cbpridemore
    Can fat free milk be used instead?
     
  2. kimmieleeleung
    After you put the batter in fridge for 1 day or so, how to do "rest " it? 1. Do you take it out of the fridge, and let it sit outside for at least 30min? or 2. Or just stay in fridge for a day, and ready to bake right away? or 3.some suggested to blend it again, rest outside and the bake? Thanks all!
     
  3. JBsteelie ..
    This recipe turned out good when I did it...just wondering if subbing butter for oil, or maybe partially oil/butter would work for this...
     
  4. Diana W.
    Can I use olive oil?
     
  5. Gaycarducci
    I don’t bake much and only have cupcake tins. Should I purchase muffin tins for these? Secondly, can I take these to a dinner party or are they best eaten soon out of the oven? Tx
     
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Reviews

  1. Rebecca M.
    Love this recipe. I use grape seed oil as it has a higher smoking point, and bake 5-10 minutes longer as I like mine puffy, hollow in the middle and a bit crispy on the outside. I've made them 4 or 5 times now with this recipe and they're perfect every time (using my tweaks).
     
    • Review photo by Rebecca M.
  2. Linda C.
    Just delicious! My first try at making Yorkshire pudding. ??
     
    • Review photo by Linda C.
  3. Karen D.
    My family LOVE these when I fix a prime rib roast. However, they're great with any roast beef with lots of gravy. I put about 1/2 teaspoon of dried, crumbled parsley in the batter, and used bacon grease instead of beef fat as there's never enough, and I keep a container of bacon grease in the fridge. I'll often make these fresh with leftovers of roast beef and gravy. Oh, heavenly! Once you master these, look for a variety of "popover" recipes, savory and sweet. Not low carb, but high pleasure!
     
  4. Lisa C.
    Perfection! Great recipe! Just needed to bake 5 minutes longer.
     
    • Review photo by Lisa C.
  5. openmouthmuncle
    Delicious!!!
     
    • Review photo by openmouthmuncle
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Tweaks

  1. Jordan D.
    Always struggle trying to find a good Yorkshire pudding recipe, like my mum made. Look no further, perfect every time. Just make sure the oil is hot enough, and they're pretty much dummy-proof
     
  2. Davin F.
    In this order add into blender eggs use 1c 1%milk and 1/2c table cream (18%) and salt then. Measure out flour 1/4cup at a a time. Used 1/2tsp butter 1/4 olive oil for the tray. First melt butter in trays then add oil. I let them sit for 10-15 mins after that. Then followed the cooking instructions, most importantly heat the tray in the top shelf till the oil is almost smoking!!
     
    • Review photo by Davin F.
  3. EmpressHelena
    A bit more salt and heat the oil for at least 10 minutes before pouring in the batter. I only had 2% milk and it worked fine. They were GIGANTIC!
     
  4. Morgan H.
    Too much oil just eyeball it if you put the required it’s gross just out
     
  5. Lorraine K.
    Hello! These yorkshire puddings are perfect!! I tweaked them by adding aged-old Canadian cheddar cheese and added lots of black pepper. Totally delicous???? but they are perfect just as they are. Thank you Gordon
     

RECIPE SUBMITTED BY

I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!
 
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