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Yorkshire pudding is one of those legendary British foods everyone should try to make at least once, especially if you are looking for an elegant side dish to accompany a Sunday roast.
So what's the best way to make a perfect Yorkshire pudding? We turned to two of Britain's top chefs to learn their secrets. Below you'll find video recipes from Gordon Ramsay and Jamie Oliver that will help you along your Yorkshire pudding journey.
The Secret To Perfect Yorkshire Pudding
Both Gordon Ramsay and Jamie Oliver agree that there is one essential task that results in the perfect Yorkshire pudding: the muffin pan must be heated in the oven beforehand.
Oil or pan drippings are then poured into the muffin tins and allowed to get very hot before the cool batter is poured. The result? The puffiest Yorkshire pudding!
Gordon Ramsay's Yorkshire Pudding Recipe
As one of England's top chefs, Gordon Ramsay offers plenty of tips in this video recipe. He prepares Yorkshire pudding alongside his daughter Tilly, showcasing their ease of preparation.
In a bowl, Gordon and his daughter first put flour and a pinch of salt, then slowly add milk while whisking. They toss in eggs and whisk until the batter is silky smooth, then they chill the batter. Gordon’s big secret is that the drippings in the hot muffin tin have to be just smoking, then the batter has to be poured into the tin very swiftly. His tongue-in-cheek finishing touch is the prayer he and his daughter send up so his puddings will be the very best.
Jamie Oliver's Yorkshire Pudding
Jamie Oliver prepares a Yorkshire pudding that is crispy on the outside and pillowy inside. His technique is very straightforward and will be easy for you to recreate at home.
Jamie starts with the eggs (4 free-range eggs whisked up in a big bowl) and milk (200 ML, whole). Then comes 200 grams of plain flour, sifted in for extra lightness and smoothness. He then continues whipping it up with the whisk, adding a pinch of salt. The batter is done when it sticks to the back of the spoon with no lumps. He then moves the batter from a bowl to jug so it can be poured quickly. Meanwhile, he preheats sunflower oil or another oil that can withstand high heat, 1 cm in each mould. He then swiftly pours the batter in, using spoon to keep it from spilling batter between moulds, which would pull the pudding down instead of allowing it to rise. Then, into the oven for 20-25 minutes.
At the end of the video, the chef offers a fun way to use Yorkshire pudding at your next brunch.
