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Has anyone got a foolproof method for Yorkshire Puddings? With the recipe I have they never seem to rise properly.

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If you post the recipe you're using, we can throw out some comments, although based on answers so far, heat matters more than recipe. –  Adam Shiemke Jul 21 '10 at 11:58

12 Answers 12

up vote 16 down vote accepted

While using a hot oven and keeping the tin hot while filling are both critical elements, equal concern needs to be taken with making sure that your batter is at room temperature. If the eggs and milk aren't room temp to even slightly warm, then it will take a significant amount of heat to simply warm the batter in the pan before significant steam can build for their expansion.

You can warm eggs quickly by placing the whole egg (in shell) in a bowl and covering with hot water from the tap. Let it sit for 5-10 minutes and you'll have room temperature/warm egg. Milk can simply be microwaved to warm only slightly or you'll cook the eggs.

You might also try using bread flour. Here in the south all-purpose flour has a lower gluten content than most other all-purpose flour in the US and it's also bleached to weaken the gluten content that's there. I've recommended to guests of mine that have had issues with popovers not rising that they try bread flour and I've heard positive responses following the use of bread flour. Bread flour will also have a bit more flavor and produce more browning from the additional protein.

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You could also try King Arthur AP flour, which I think is the same nationwide, and also is one of the higher-gluten AP flours. Less than bread flours, though. –  derobert Oct 8 '11 at 1:56

The key to making Yorkshire puddings rise is immediate heat. To achieve this you need to use a preheated oven at around 220 C (425f) and the oil in the Yorkshire pudding tin needs to be at almost smoke point, Around 180c.

Don't hang about getting the baking tin into the oven, as soon as each well is filled, quickly place in the oven and bake for 20 to 25 minutes.

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Heat is the key - if it hasn't set the smoke alarm off you don't have it hot enough. –  Martin Beckett Jan 27 '11 at 19:40

The key to getting them to rise I think is having very hot oil and a very hot oven.

I tend to heat the oil in the oven first, but whilst I am pouring the mix in I put the tray on the heat on the hob to ensure the oil stays hot, otherwise it can tend to go cool in the first ones whilst I'm filling the other ones.

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The most important part of getting a good rise is the way that you pour the batter in the the tray. You must pour a thin stream directly in to the middle of the tray circle.

Heat the oil

1) Turn the oven on to 200 degrees centigrade and place a rack in the top half of the oven

2) Put oil in to the Yorkshire pudding trays circles and place in the oven

Make the batter

1) To a bowl add 140g of plain flour and 4 medium eggs and whisk by hand for 30 seconds

2) Add 200g of milk to the same bowl and whisk by hand for 1 minute

4) 10 minutes later whisk by hand for 1 minute

5) 10 minutes later whisk by hand for 1 minute

Filling the tray

1) Remove the hot tray of oil from the oven, place on a flat surface and close the oven door.

2) Pouring the batter THIS IS THE IMPORTANT STEP - Ladle 60g of batter in to a small cup because its easier control the batter flow with a small cup. Then very gently pour the batter exactly in the middle of the circle in a thin stream. If you slosh the batter in then you will not get the Yorkie crowns that you desire.

3) Open the oven door and very very gently pick up the tray and place it on the rack. You do not want to ruin the structure of the batter that you have just carefully poured in.

4) Close the oven door and DO NOT OPEN IT for 18 minutes.

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Great answer. Welcome to Seasoned Advice Clayton! –  Preston Fitzgerald Feb 19 at 16:10
Good answer, one thing I'd add to it is. Don't add salt to the mix until just before you add to the oven. I have no idea why but salt destroys Yorkshire pudding batter. –  Doug Feb 19 at 16:19

With all due respect, I wonder how much experimentation folks here have done with getting the oil/oven very hot and the ingredients not too cold.

The problem I've had historically is the stuff sticking to the pan when cooked (I always make big ones, can't be doing with those small ones made in fairy cake tins!). So in recent times I've switched from a metal baking tray to silicone cake pans.

For example, I made toad in the hole this week. Basic pancake batter (3 eggs, 90g flour, half pint of milk, two pinches of salt), whisked until the lumps disappear (i.e. no attempt to make it 'voluminous'). Batter is in the oven perhaps 10 minutes after the milk had come out of the fridge (i.e. not exactly room temperature, I imagine). Two silicone cake pans (one per greedy person!), each with a dash of olive oil and a small knob of butter, on a metal baking tray into a fan oven set at 160 C (don't know the actual internal temperature). After three minutes, put the tray on a (unheated) surface, add the browned sausages, pour in the batter (by this time the oil has cooled somewhat, right?), then back in the oven. Stays in the oven for about 20 minutes, during which time I've opened the oven to retrieve the squash that is starting to burn and again to return the squash to the oven to warm (i.e. the oven door has not been closed throughout). Pudding has risen and the risen bits are brown and crisp, the bottom is somewhat less crisp. Situation normal, results just how I like it.

It seems from other answers here I'm doing a lot 'wrong'. Yet my results are always to my satisfaction. Now, it could be that I haven't had the 'real stuff' so don't know what I'm missing or I have bad taste etc. But I don't think anyone can say that mine do not "rise reliably" (which is what the question asks)!

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By nature you'll get variance in peoples opinions and experience and people tend to stick with what works for them rather than necessarily experimenting. Have you noticed how everyone believes high heat to be important, yet no-one explained why? –  spiceyokooko Dec 6 '12 at 12:00
actually, over the last two weeks I did experiments with Pfankuchen (aka German Pancakes, aka Dutch Babies) and found the most reliable method to get the characteristic rise at the edges was to heat the oven and pan to 225F, then pour in the batter, then crank the heat up to 425F. Resting was not needed. However, I needed a picture for a talk I gave last night on polysemy, and so wasn't necessarily optimizing for flavor or texture. I found that too high of heat can cause the top to crust, and you end up with the whole thing turning into a puffed ball, like what you get from too low of heat. –  Joe Dec 6 '12 at 13:16

I use a heavy oven safe ceramic pan which I preheat at 220 C / 425 F. I also allow the pudding batter to come to room temperature. This preheating of the ceramic works every time. Preheat a pyrex or corningware shallow pan. Once it is preheated pour in the oil or drippings, they will start smoking, the immediately pour in the batter and put it in the oven. After 15 minutes, turn down the heat to 160 C 325 F for another half hour. You will be very pleased by the result.

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I mix 4-5 heaped table spoons of plain flour with 2 large eggs. I mix these together in the hope I get a thick mixture that's quite stiff, if it's still a bit runny I'll add some more flour. Then I add whole milk to get a batter. The aim here is to keep adding milk so that I can use a hand whisk to get air into the batter, without the air bubbles quickly rising to the top and leaving the batter. If you use a hand whisk rather than a fork you'll do a better job of finding how much milk you need.

Once all that's done I oil the pudding tray and place it on a hob until the oil is smoking. Because the heat won't have distributed evenly, I then turn the hob off for 20 seconds or so, and then give it another blast.

The oven is usually pretty warm by this point as the chances are I've just removed a roast chicken from it. I turn it to 200C.

I quickly give the batter one more whisk to try and get more air into it, and then I pour the mixture in the tray, place it in the oven and set the timer for 20 minutes.

Don't open the oven during this time.

They always rise.

They also always stick to the tray, so I'm going to try greasing with something other than vegetable oil, I may skip the heating the tray step as well to see the effect that has.

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You need equal amounts (volume) eggs (yes eggs) milk and plain flour. If you wish to make them a little lighter use 3/4 milk then a quarter water to the equal volume. I use on average 4 to 5 eggs, depending on how many I am catering for but a 12 hole bun tin I use a mug of eggs, mug of milk/water and a mug of plain flour plus a good pinch of salt. I use trex as my fat and get it smoking hot in an oven at 230c at least. I would put the shelve down from the highest as I have trouble getting the at least 5 inch risen puddings out of the oven. It must be plain flour (no baking powder).

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There are 3 keys to successful yorkshire puddings -

1/ High temperature oven.

Yorkshire puddings rise due to quick cooking of the flour and steam being formed in the batter mixture, hence the requirement of a very hot oven and hot oil as you pour the batter into the yorkshire pudding tin. Once the yorkshire pudding has risen and is nearly done you can move it to the lower shelf to finish.

2/ Light mixing hand

Use a light hand when mixing the batter. Don't beat it into oblivion! Allow some air to remain within the mixture and ensure the flour is sifted first, this isn't a pancake mix.

3/ Let it rest

Let the batter rest for 30 mins or so before adding it to the pan and into the oven.

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Ok, I'm and ex chef and I cheat. I use batter that has been electrically whisked with one egg and to a consistency of single cream and, here's the cheat, half a teaspoon of baking powder! I leave the batter covered in the kitchen to get lose its fridge-milk chill and develop the gluten for about an hour before use. Also its critical to use generous amounts of oil in the pan (whether for yorkshire puddings or toad in the hole or just batter pudding) and get it just smoking hot before you add the batter max. This will 'seal' a thin layer of batter mix before it has a chance to stick to the pan! Leave enough space above the pan because you might get a surprise on the rise!

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I totally agree on the consistency (which I have not nailed down quite yet)...the odd time I produce hockey pucks. Wha is the consistency of single cream? –  Michael Nice Jan 18 at 22:44

I have tried to get my puddings to be fail proof and now I'm almost there. I agree with the above answer.

I use 1 cup of plain flour, 1 cup of eggs (4/5 depending on size), 1 cup low fat milk, and a pinch of salt. I do not use oil, I use drippings like my grandad use to use, or the fat off the meat in the baking dish. I heat the oven full blast (I have fan forced). When the fat is smoking hot, I pull the shelf out but don't take the pan out and I fill the muffin tin with the batter from a plastic jug, then I close the door. They begin to rise quite quickly. When they are golden colour, I turn the oven down to about 200deg and cook till a nice brownish golden. It takes about 20 mins. Also. I open the oven during cooking and turn the pan as my daft oven browns on one side quicker than the other. This does not affect them at all. Also, I leave my batter for about 2 hrs or even overnight, but take it out of the fridge a few hours before I need it so its room temp. I do not sift flour either, it makes no difference. I put the flour in a bowl with eggs and mix to a smooth paste, then I add the milk and use a hand electric beater for about 1 min. Also, I give it another blast with the beater just before I put them in the tins to get some air into the mix. You must have a hot oven and smoking fat almost.

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I think that the consistency of the batter is also vital. If it's too thick, then they simply won't rise. Single cream is the consistency you're after, not double cream! That's definitely too thick!

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