Michelin-starred chef reveals how to make perfect Yorkshire puddings, every time

It’s National Yorkshire Pudding Day, which means there’s no better excuse to master the art of making this beloved British culinary staple (and enjoy a few too, of course).

Whether yours refuse to rise, come out pale and sad, or collapse the second they hit the table, Michelin-starred chef Paul Ainsworth says a few small tweaks can make all the difference.

The chef-patron at Paul Ainsworth at No6 in Padstow, Cornwall, and ambassador for St Ewe Free Range Eggs, has shared his foolproof tips for golden, crisp Yorkshire puddings with a dramatic rise and soft, airy centres.

Follow his advice and you can’t go wrong – although it may mean you’re assigned with roast dinner duty going forward.

Add an extra yolk for colour and richness

If your Yorkshires lack that deep golden glow, Paul says the solution is simple, telling Metro: ‘Try using an additional yolk for increased vibrancy.’

Not only will an extra yolk boost the colour, it makes for a softer, almost-creamy consistency, all without affecting structure. Alternatively, St Ewe’s Rich Yolk eggs will provide a similar effect, without the faff of separating.

Less milk makes for a better rise

‘For the perfect rise, using a touch less milk than in traditional Yorkshire pudding recipes will give your batter just the right richness without weighing it down,’ says Paul.

His ultimate recipe features equal volumes of egg, milk and flour (one cup of each), whereas some recommend almost double the liquid – too much of which can stop your puds puffing up properly in the oven.

Rest the batter

After you’ve whisked your mixture together, Paul advises leaving it to rest for ‘at least 30 minutes’, which allows the flour to fully hydrate and helps create that classic airy texture.

Sam Fiddian Green, chef and co-owner of The Merry Harriers pub in Surrey, echoes this, but goes one step further in saying you should prep the batter at least six hours in advance, or ‘ideally the night before’.

Hey, foodies! Add us as a Preferred Source

At Metro Food, we’re here to bring you all the latest foodie news, delicious recipes, restaurant reviews, and cooking tips. As a loyal reader and a part of our vibrant community, we want to make sure you never miss our articles when searching for stories

Click here and tick Metro.co.uk to ensure you see stories from us first in Google Search.

‘Before baking, be sure the batter is at room temperature,’ he adds. ‘I find a fridge-cold mix leads to dense, cakey yorkies.

Heat the fat until it’s smoking hot

You may know this already, but it’s important to reiterate anyway: a Yorkshire pudding lives dies by how hot the fat is when the batter goes in.

If the fat isn’t hot enough, the batter won’t sizzle. And without that instant heat, you won’t get that all-important lift.

Although oil will work, for ‘the tastiest’ Yorkshires, Paul says beef dripping or duck fat are unmatched choices for depth of flavour, as well as crisp edges that stay crunchy even after resting.

‘Fill your muffin trays a quarter full with the oil, and put in a really hot pre-heated fan oven (we do 210°C but home ovens require an even higher temperature) for 10 minutes before pouring in the batter’ explains Sam. ‘This heat will get under the yorkie batter, forcing it upwards to rise.’

Never open the oven

Finally, although it may be tempting to check on your puds to see how they’re doing, resist the urge.

‘Opening the oven will cause them to sink and collapse – avoid at all costs,’ warns Sam, while Stuart Tattersall, executive chef at the Gunton Arms, Norfolk (and husband to a proud Yorkshire woman) adds: ‘I’ve learned not to cut corners with Yorkshire puddings. Rest the batter, get the fat smoking hot, and don’t open the oven!’