Alright, let me tell you how to make good Yorkshire puddings

I’m from Yorkshire so this recipe is right, but so is yours if your Yorkshire puddings are good. There’s so many different ways and ratios. This one works really well for me.

You want to be making this batter at least an hour before you need it. Allowing it to rest at room temperature means it’ll be generating gas, which is what you want for them to rise.

Batter

1 egg makes 4 Yorkshire puddings.

Put your bowl or whatever you’re using on a scale and trace it back to 0g. This is our container for the rest of this recipe.

Crack your eggs into the container and take note of the weight. Let’s say it’s 120g for this example.

Now add 120g of plain flour to the container. The weight of the flour should match the weight of the eggs.

Your flour and eggs now weigh 240g. Add 240g of milk. The weight of the milk should match the weight of your flour and eggs combined.

Season with salt, pepper and rosemary.

I use a blender to combine it all because you need a really smooth batter. It will feel very wet when you combine it all and that is the correct consistency.

Now leave to rest for at least an hour if you can.

Cooking

Pre-heat your oven to as hot as it will go. Honestly, your oven has to be screaming hot.

Get your muffin tins or whatever contraption you’re using, put about 1/2 teaspoon of oil/dripping/fat in each slot, then put it all in your screaming hot oven for at least 10 mins. I use rapeseed oil because it has a higher smoke point, rather than animal fat which tends to not.

After 10 mins get the now screaming hot oil out. You need to move really fast, so it’ll be worth gently stirring your batter in advance.

As soon as the oil is out, pour your batter into even portions and put it back in the screaming hot oven.

DO NOT OPEN THE DOOR AGAIN UNTIL THEY ARE COOKED.

My oven goes up to about 260°C and it takes about 20 mins to cook Yorkshire puddings to my liking. Your times will vary, but what you’re looking for is the Yorkshire puddings to stop rising and be a nice golden-to-dark brown on the edges.

Only when they are cooked, do you open the oven or they’ll sink into sad little discs.

Enjoy!