Gordon Ramsay’s Yorkshire pudding is a traditional British dish that has always intrigued me. His recipe combines classic refinement with a touch of modern culinary expertise, making this timeless favorite both accessible and fail-safe.
INGREDIENTS
- 3 Large Eggs
- 125 Grams Plain Flour
- ½ Teaspoon Sea Salt
- 150 Ml Whole Milk
- 4 Tablespoons Vegetable Oil
EQUIPMENT
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Roasting Tin or Muffin Tin
- Oven Mitts
- Ladle or Measuring Cup
INSTRUCTIONS
- In a large mixing bowl, combine the flour and salt. Stir to evenly distribute.
- Crack the eggs into the bowl and whisk them thoroughly until well-mixed.
- Gradually add the milk, stirring continuously, until the batter is smooth and lump-free. Set the batter aside and allow it to rest for about an hour.
- While the batter rests, add approximately two teaspoons of vegetable oil into a muffin or Yorkshire pudding tin.
- Preheat the oven to 220°C (430°F). Once the oven reaches the desired temperature, place the oiled tin inside to heat for about 15 minutes.
- Carefully remove the heated tin from the oven using oven mitts. Quickly pour the batter into each section of the tin, filling them about three-quarters full to allow room for the batter to rise.
- Immediately return the tin to the oven and bake the Yorkshire puddings for about 15 minutes. Avoid opening the oven door during this time to ensure the puddings rise properly and develop a golden-brown color.
- Once the puddings have risen and are golden brown, remove the tin from the oven. The puddings should have a crispy exterior and a soft interior. Carefully remove them from the tin and serve hot.
NOTES
- Use Cold Ingredients: For the best results, use cold eggs and milk. This helps the batter rise effectively and results in a lighter texture.
- Use High Smoke Point Oil: Opt for oils like vegetable or sunflower oil with a high smoke point, ensuring it’s hot before adding the batter for a crispier finish.
- Add Fresh Herbs: Enhance the flavor by mixing in finely chopped herbs such as thyme or rosemary.
- Cheese Infusion: A small amount of grated cheese, like cheddar, can bring a rich, savory touch to the puddings.
- Experiment with Flavors: Add a pinch of nutmeg or garlic powder for a unique twist.
- Use Buttermilk: Substitute some milk with buttermilk for a tangy flavor and even fluffier texture.
- Resting the Batter: Rest the batter for at least 30 minutes to improve texture and rise. For fluffier puddings, resting it overnight in the fridge is ideal.
- Achieving Crispy Edges: Increase the temperature for the final 2-3 minutes to get the perfect crispiness along the edges.
- Don’t Overmix: Avoid overmixing the batter to prevent dense puddings. Gentle mixing ensures a light, airy texture.
