Yorkshire Pudding is an indispensable part of the traditional British “Sunday Roast.” Despite the simplicity of its ingredients—which resemble crepe or pancake batter—its preparation requires high technical precision. At Atayeb, we reveal the science behind making Yorkshire Pudding puff up like a balloon, and how to prevent it from collapsing so it stays crispy on the outside and hollow on the inside.
History of Yorkshire Pudding: From Side Dish to Table Star
The history of this dish dates back to Northern England in the 18th century. It was originally cooked beneath roasting meat to catch the dripping fats and was served before the main course to satisfy guests’ appetites with inexpensive ingredients (flour and eggs) before the expensive meat was served. Today, it has become the star that no “Roast Beef” plate is complete without.
Recipe Card
| Recipe Feature | Details |
| Prep Time | 10 Minutes (plus resting time) |
| Cook Time | 20 – 25 Minutes |
| Yield | 12 Medium pieces |
| Category | Appetizers / British Side Dishes |
Ingredients (The Golden Ratio)
The secret to Yorkshire Pudding is not in the weight, but in equal volumes. Use one cup as a standard measure for everything:
- 200ml Eggs (approximately 3-4 large eggs).
- 200ml Full-fat Milk.
- 200ml All-purpose Flour (sifted).
- A generous pinch of Salt.
- Vegetable Oil (high smoke point, such as sunflower oil).
Preparation Steps: The Science Behind Success
1. Preparing the Batter
In a deep bowl, whisk the eggs well until combined, then add the milk and salt. Gradually add the flour while whisking constantly until no lumps remain. The consistency should be liquid and smooth.
2. The Secret of Resting
Atayeb’s Top Tip: Let the batter rest in the refrigerator for at least one hour (preferably overnight). Resting allows the starch molecules in the flour to swell and bond, resulting in a stronger structure and a higher rise in the oven.
3. Heating the Oil (The Boiling Point)
Place a teaspoon of oil into each hole of a muffin tin or a dedicated Yorkshire pudding tin. Place the tin in the oven at $220^{\circ}C$ until the oil is scorching hot and just starting to slightly smoke.
4. The Crucial Moment: Thermal Shock
Carefully remove the hot tin and pour the cold batter (straight from the fridge) into the center of the hot oil. You should hear a “sizzle” the moment the batter hits the oil. Fill the holes three-quarters full.
5. Golden Baking (Do NOT Open the Oven!)
Put the tin back in the oven immediately and bake for 20-25 minutes.
Warning from Atayeb: Do not open the oven door at all before the 20-minute mark. The entry of cold air will cause the puddings to collapse instantly, resulting in a failed recipe.
Nutritional Information (Per Piece)
| Calories | Fats | Carbohydrates | Protein |
| 110 kcal | 6g | 10g | 4g |
Why Won’t My Yorkshire Pudding Rise? (Troubleshooting)
- Cold Oil: If the oil isn’t boiling, the batter will stick to the bottom and won’t rise.
- Over-mixing: Over-whisking after adding the flour makes the batter heavy; whisk only until the flour disappears.
- Opening the Oven Door: As mentioned, temperature fluctuation is the number one enemy of this dish.
- Fluid Ratios: Ensure you use equal volumes of eggs, milk, and flour.
How to Serve Yorkshire Pudding
This dish is rarely served alone; it acts as a “vessel” for flavors:
- Served alongside Roast Beef.
- Filled with rich Gravy.
- Accompanied by steamed vegetables like carrots and broccoli.
- Creative Idea: It can be served as a dessert by filling the hollow center with jam or Nutella after baking!
Conclusion
Yorkshire Pudding is a test of your patience and precision in the kitchen. Once you master these steps from Atayeb, you will become an expert in serving British dishes that rival international restaurants. Share your results with us on our social media accounts!
