Gordon Ramsay's Ultimate Yorkshire Puddings
This classic British dish is the perfect side to roast meats and gravies, showcasing a delightful combination of crispy exteriors and fluffy interiors. Gordon Ramsay advocates for making the Yorkshire pudding mix ahead of time, allowing the flavors to meld while chilling in the fridge. To achieve maximum puffiness, ensure your baking tray is scorching hot when you pour in the cold batter—this shock will create the ideal rise. Follow Ramsay's advice to keep the oven door closed until baking is complete, treating it like a soufflé for best results. These Yorkshire puddings are a versatile accompaniment to any meal, embodying both simplicity and indulgence. Once prepared, they'll impress your guests and family alike, whether served with a traditional roast or a modern twist.
6
Servings
120
Calories
5
Ingredients
Ingredients
large eggs
4 (beaten)
whole milk
1.5 cups (none)
coarse salt
0.5 teaspoons (none)
all-purpose flour
1.25 cups (sifted)
vegetable oil or beef drippings
4 tablespoons (for greasing the tray)
Instructions
1
In a blender, combine the large eggs, whole milk, all-purpose flour, and coarse salt. Blend the mixture until it reaches a smooth and homogeneous consistency.
2
Transfer the batter to a bowl and cover it. Refrigerate for at least 30 minutes; for best results, you can prepare this mixture up to 2–3 days in advance.
3
Preheat your oven to 425°F (220°C).
4
While the oven is heating, add 1 teaspoon of vegetable oil or beef drippings into each hole of a 12-hole Yorkshire pudding tray or muffin tin.
5
Place the tray in the preheated oven on the top shelf and let it heat until the oil is nearly smoking.
6
Quickly remove the tray from the oven and pour the cold batter into each section, filling them about three-quarters full—this should create a sizzling sound as the batter contacts the hot oil.
7
Immediately return the tray to the oven. Bake for 15 to 20 minutes without opening the door, allowing the puddings to rise and become golden brown and crisp.
8
Once they are well risen and golden, remove the Yorkshire puddings from the oven and serve immediately for the best texture.
Nutrition Information
6.67g
Fat
8.33g
Carbs
6.67g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Gordon Ramsay's Ultimate Yorkshire Puddings.
Who is the chef behind this Yorkshire pudding recipe?
Celebrity chef Gordon Ramsay created this recipe.
What are the primary characteristics of these puddings?
They are known for their crispy exteriors and fluffy interiors.
How many eggs are required for this recipe?
You need 4 large beaten eggs.
What kind of milk should be used?
The recipe calls for 1.5 cups of whole milk.
How much flour is needed?
You will need 1.25 cups of sifted all-purpose flour.
What type of salt is recommended?
The recipe uses 0.5 teaspoons of coarse salt.
What fats can be used for greasing the tray?
You can use either vegetable oil or beef drippings.
How many total ingredients are used?
There are 5 ingredients in this recipe.
What is the best way to mix the batter?
A blender is recommended to combine ingredients into a smooth and homogeneous consistency.
Why should the batter be refrigerated?
Refrigeration allows the flavors to meld and ensures the batter is cold, which helps create a better rise when it hits the hot oil.
What is the minimum refrigeration time?
The batter should be refrigerated for at least 30 minutes.
Can I make the batter several days in advance?
Yes, the mixture can be prepared up to 2-3 days in advance.
What is the required oven temperature?
The oven should be preheated to 425°F (220°C).
Where should the tray be placed in the oven?
The tray should be placed on the top shelf.
How much oil goes into each hole of the tray?
Add 1 teaspoon of oil or beef drippings into each hole.
How hot should the oil be before adding the batter?
The oil should be nearly smoking hot.
Should the batter be cold or room temperature when baking?
The batter should be cold when poured into the hot oil.
How full should I fill each hole in the tray?
Each section should be filled about three-quarters full.
What sound should the batter make when it hits the oil?
It should create a sizzling sound.
Why is it important to keep the oven door closed?
Treating it like a souffle, keeping the door closed ensures the puddings rise properly and don't collapse.
How long do the Yorkshire puddings bake?
They take between 15 to 20 minutes to bake.
How many servings does this recipe yield?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains 120 calories.
How much fat is in one serving?
There is 6.67g of fat per serving.
What is the protein content per serving?
Each serving provides 6.67g of protein.
How many carbohydrates are in a serving?
A single serving contains 8.33g of carbohydrates.
What type of cuisine is this dish?
It is a traditional British cuisine dish.
When should you serve the Yorkshire puddings?
They should be served immediately after removing them from the oven for the best texture.
What equipment can be used if I don't have a Yorkshire pudding tray?
A standard muffin tin can be used as an alternative.