James Martin Yorkshire Pudding (2023)

FAQs

Why is my Yorkshire pudding not rising enough? ›

The Yorkshire pudding tins must not be over-filled

Over-filling your Yorkshire pudding tin will lead to heavy puddings, which won't rise to lofty heights. Whether you're making individual Yorkshire puddings or a large pud to carve up, only fill the tin about a third of the way for optimum puds.

Chill in the fridge for at least 30 mins or up to a day. Heat oven to 220C/180C fan/gas 7. Pour 4 tbsp vegetable oil into the holes of a 12-hole muffin tin, then heat the tin in the oven for 5 mins. Carefully ladle the yorkshire pudding batter mix into the tin, then bake for 30 mins until well browned and risen.

Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water. A common British side dish, it is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying components of the meal.

How do you make Yorkshire puddings rise higher? Let the batter sit. Make sure you rest your batter rest for at least an hour before you cook to ensure a good rise and deliciously light puddings.

The more yolks you add to your puddings, the more rich, tender, and custardy they become. The more whites you add, the taller and crisper they puff.

What consistency should Yorkshire pudding mix be? For perfect Yorkies, you need a consistency of heavy cream, so really quite runny but not milk-runny.

Sometimes because the oven door is open too long or the pan or fat isn't hot enough before the batter is added. Sometimes it's because there is too much batter in the pan, sometimes because the pan is too large for the quantity of batter, and sometimes because the pan isn't deep enough.

Let your batter rest

Our no-fail yorkies recipe recommends transferring your batter to a jug after mixing, then leaving it to rest for at least 15 minutes. If you leave your batter to rest overnight, as is the case in our mushroom yorkshires recipe, make sure you give it a good stir before cooking.

"If you have a conventional oven, your Yorkshires should cook on the top shelf of the oven where the temperature is highest — just make sure you leave enough space for your puddings to rise!” Use sunflower or vegetable oil when lining the baking tray compartments.

Why is my Yorkshire pudding soggy in the middle? ›

The fat isn't hot enough (it should be smoking hot). The oven isn't getting hot enough (needs to maintain a 220C/425F temperature). Your oven loses heat too quickly when you open the oven door and/or you leave the oven door open for too long whilst you're filling up the Yorkshire pudding tins with batter.

Traditional trimmings like Yorkshire puddings, bread sauce and stuffing add to the salt, fat and calories in your meal, so go easy on these or skip them altogether. Making your own helps reduce fat and salt.

It has been suggested the pudding was given the name “Yorkshire” due to the region's association with coal and the high temperatures this produced that helped to make crispy batter.

Yorkshire puddings are made with a classic batter, but switching up your egg quantities can make a difference. Using one extra egg white could help make them extra tall.

To prevent your Yorkshire puddings from sinking, don't open the oven door before the end of cooking time. When you remove the tin from the oven, do not leave the puddings near any drafts. The most foolproof way to stop your puddings from sinking? Eat them straight away!

Too much flour can make your Yorkshire pudding dense and heavy meaning you won't get a full rise on it. Make sure you always follow the recipe. We'd also recommend preheating the oven for a good 15 minutes before you add the oil in to warm up. The key is a very hot oven.