Nothing is better than a roast dinner with Yorkshire puddings, but they can taste bland or soggy if you do not make them properly. It might seem easy to buy Yorkies at the supermarket, but they will not be as tasty or as crispy as if you made them yourself.
Nicky Corbishley, a bestselling cookbook author and founder of Kitchen Sanctuary, has shared that Yorkshire puddings are very easy to make but will not puff up properly unless you cook them in lard or beef dripping. She said, “I wouldn’t recommend olive oil as it tends to give a little taste to the Yorkshires and has a lower smoke point. If you don’t want to use lard or beef dripping, then I would recommend vegetable oil for a vegetarian version.
“Vegetable oil has a much higher smoke point than olive oil which means that it is better for cooking at high temperatures.”
Olive oil is needed for most everyday cooking, but it has a low smoke point, which means it will quickly burn when it reaches a certain temperature. This means the Yorkshire pudding batter will not rise properly and will not only be limp but also have an acidic, bitter taste.
You need a fat or oil with a high smoke point, as it will cook the batter properly at a high heat, resulting in fluffy yet crispy Yorkshire puddings.
Beef drippings from your roast will give Yorkies a more meaty flavour, while lard is more traditional in old-school recipes. However, it is also fine to use vegetable oil, as it will help the Yorkshire puddings rise without affecting the taste.
How to make tastier Yorkshire puddings
Ingredients (for 12 small Yorkshire puddings)
- 140g of plain flour
- Four medium eggs
- 200ml of semi skimmed milk
- Six teaspoons of beef dripping (or lard or vegetable oil)
- Salt and paper
Instructions
To begin, place the flour in a jug or bowl. Make a well in the centre of the flour, then crack the eggs into the well.
Start whisking from the centre, gradually incorporating the flour from the edges until the mixture is smooth and thick.
Pour the milk into the mixture and stir again until you have a pourable batter, and do not worry if there are a few small lumps at this stage.
Then, place the jug or bowl in the fridge for at least 30 minutes or overnight. Cold batter rises better because the gluten has time to relax, resulting in a lighter and fluffier texture.
When you are ready to cook, preheat the oven to 220C. Add half a teaspoon of beef dripping (or vegetable oil) to a 12-hole cupcake tin and then place it in the oven for 10 minutes.
The cooking tray needs to be hot before you add the cold Yorkshire pudding batter, as the temperature contrast will produce a lot of steam quickly, making the Yorkshire puddings much puffier.
Once the 10 minutes are up, take your Yorkshire pudding batter out of the fridge and season with salt and pepper. Stir a little with a whisk to loosen up the batter.
Open the oven door and use oven gloves to remove the cupcake tin. Be careful, as fat or oil can splatter.
Pour the batter into each hole on the cupcake tray, then quickly place it back in the oven. Close the door and do not open it until the Yorkshire puddings are cooked.
Cook for 15 to 18 minutes, and when you open the oven door, you will have some beautifully golden homemade Yorkshire puddings.