Yorkshire pudding recipe: How to make the best puddings – ‘trick all good restaurants do’

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Yorkshire puddings are made with eggs, flour, and milk. It is part of the traditional Sunday roast, served with roast beef – although these days a Yorkshire is added to every type of roast, so popular it is.

Although ubiquitous, Yorkshire puddings can be tricky to make. However, chefs at British YouTube cooking channel SORTEDfood, with over 2million subscribers, and TikTok chef Poppy O’Toole, talked all things Yorkshire.

After testing out two recipes, Co-founder of the channel and chef Ben Ebbrell has detailed his top five tips and tricks to ensure you get Yorkshires that are fluffy, well risen, and, crucially, fully cooked.

These include leaving the batter overnight, “trick all good restaurants do”.

Another tip involves cooking oil in the oven in the muffin tin before adding the batter.

How to make the best Yorkshire puddings

1. Keep it simple – use just three main ingredients: plain flour, eggs, and whole milk, plus a pinch of salt.

2. Make sure you have the perfect (and equal) ratio of ingredients. For this Ben suggests choosing which ‘vessel’ to measure the ingredients in, depending on how many you’re cooking for – it can be a ramekin, a jug, a mug, or even a bucket.

Then fill your vessel first with flour, before dumping into a mixing bowl, then refill with cracked eggs and whisk those into the flour with a generous pinch of salt, before finishing by refilling the same vessel again with milk and whisking that in, a bit at a time.

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3. Make the batter the day before – this allows the gluten in it to rest and fully hydrate – it also means that you can get ahead with your cooking and don’t have to worry about making the batter on the day of your roast so you have more time to get on with the other ingredients.

Ben said: “Making the batter the day before is a trick all good restaurants do – it frees up time on Sunday to dedicate to the other dishes that need cooking, and it means the Yorkshires get that brilliant rise we’re looking for.”

4. Set your oven to 240°C – the highest it will go, line your muffin tray with a good glug of vegetable oil in each hole.

Sit the muffin tray on top of a baking sheet to allow for any spillage over the top. Then put the tray in the oven for five minutes until the oil is almost smoking.


After five minutes reach into the oven, pull the shelf towards you and pour the batter into the muffin holes so they are three-quarters full – try to do this by keeping the tray inside the oven and as quickly as safely possible.

Not easy but it means the oil doesn’t cool down as much as when you take it out of the oven.

5. Turn the oven down to 220°C and cook for 10 to 12 minutes, then open the oven and give the Yorkshires a quick twist in their trays. This ensures they cook evenly.

Then pop them back in the oven for five more minutes. The result will be crispy risen tops with a perfect centre.

Poppy and the chefs at SORTEDfood also discussed the perfect recipe for roast potatoes. 

They discussed a number of tips, including adding bicarb of soda to the cooking water.

They also suggested cooking your potatoes in stock and adding cornflower to your par-boiled potatoes to add crispiness.

All the chefs agreed their par-boiled potatoes needed to be as fluffy as possible for a perfect roastie.

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