Achieving the perfect Yorkshire pudding is a point of pride for many home cooks, but it’s also a notorious challenge. Common pitfalls include limp centres, uneven rising, or soggy bottoms—often caused by insufficiently hot fat or batter that isn’t well-aerated. The secret to success lies in precision: ensuring both the tin and fat are smoking hot before pouring the batter in, and resisting the urge to open the oven door during baking.
Bobby Geetha, award-winning chef and founder of Kerala Canteen in Leeds, offers a method that guarantees light, crisp puddings with an eye-catching twist. His approach addresses these classic stumbling blocks by emphasising a fiercely hot oven and a well-whisked batter. Plus, his addition of activated charcoal powder for both flavour and dramatic colour.
Chef Bobby explains his inspiration: “When I moved to the UK from Kerala, South India, I fell in love with the British culture’s passion for food… I have even created my own ‘black and white Yorkshire Pudding’, which incorporates charcoal for a visually striking and equally delicious option to add the ‘wow’ factor.”
The addition of activated charcoal not only delivers bold colour but also imparts a subtle earthy depth that complements rich roast meats.
Yorkshire pudding recipe
Ingredients
- Two tablespoons of goose fat
- 200g plain flour
- Two medium-sized eggs
- 225ml milk
- A pinch of Maldon salt
- Charcoal powder
How to make Yorkshire puddings
Heat up two tablespoons of goose fat in a Yorkshire Pudding dish, and heat in the oven at 210 degrees.
Add 200g of plain flour, two medium-sized eggs, 225g of milk, and a pinch of Maldon salt, and whisk together thoroughly.
Split the mixture in half, adding a tablespoon of charcoal powder to one half, and mix thoroughly.
Place both halves into the oven for 20 minutes at 210C.
