Yorkshire puddings, a delight to the palate but often a challenge in the kitchen, are not complicated due to their recipe’s simplicity.
The technique used to make them is what catches most home cooks out, as renowned chef Gordon Ramsay, who swears by hot oil and simple batter, agrees.
Candice Bannister, the founder of Candy’s Cupcakes, has shared her top tip for achieving sky-high homemade Yorkshire puddings.
She told Express.co.uk: “Additional egg whites are the secret to creating extra tall Yorkshire puddings.
“However, you need to make sure you’re using the same equivalent of each ingredient, so if you’ve increased your eggs, increase your flour and milk too.”
She warned: “If you don’t do this, then your Yorkshire puddings could end up being too dense.”
This does of course make more batter, which in turn means more puddings. But they’re very easy to freeze and save for a later date.
Candice also noted that while the flavour might be somewhat plain due to the basic ingredients, the magic of a perfect Yorkshire pudding lies in its texture.
Perfect results are those that are light to the touch, crispy on the outside, yet soft and fluffy within.
Method
Start by preheating the oven to 220C then prepare a Yorkshire pudding tray – this is crucial for nailing that impressive size. Drizzle some vegetable oil into each section of the tray and then heat it in the oven.
It’s imperative to use vegetable oil over olive oil as it gets much hotter than the latter. Take a mixing bowl and combine the flour, milk, and two eggs.
In a separate bowl, separate one egg, keeping only the egg white, and stir it into the batter along with a pinch of salt. Whisk the batter until smooth and free of lumps, then, when the vegetable oil is blisteringly hot, carefully lift the baking tin out of the oven.
Swiftly pour the mixture into each compartment of the baking tin, filling up to halfway. Return the tray to the oven and leave to bake for roughly 20 to 25 minutes, or until the Yorkshire puddings have swelled in size and taken on a golden brown colour.
Candice cautioned: “Do not open the oven door during the first 15 to 20 minutes as this could cause the Yorkshire puddings to collapse. Once done, remove the Yorkshire puddings from the oven and serve immediately.”
