Yorkshire pudding is the kind of dish that starts arguments. Milk or water? Oil or beef dripping? One big one, or muffin-sized minis? Everyone and their nan has their own traditional recipe, but for real loft, lightness and flavour, there are a few simple rules to stick to.

So if you’re cooking a Sunday roast with all the trimmings for your British in-laws or just craving the real deal you remember from your gap year, here’s how to make Yorkshire puddings that will please just about everyone. And their nan.

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What is Yorkshire pudding?

Yorkshire pudding, whether individual minis or one giant pud to share, is a simple side traditionally served with roast meats, made from an egg, milk (or water) and flour batter, poured into hot fat then baked in the oven. The egg and the hot fat create a rising effect that forces the batter up into a tall, crispy-edged puff. (The Royal Society of Chemists in the UK says that a Yorkie ain’t a Yorkie unless it is at least 4 inches, or 10cm, tall.)

It’s related, in both technique and the final result, to the oven pancake known as a Dutch baby, and American popovers – and like both of these, can also be served as a dessert course. (Try it hot and fresh with ice cream and berries!)

What is in Yorkshire pudding?

Scientists at the Royal Society of Chemistry (RSC) deem that the perfect Yorkshire pudding is made of just five ingredients: plain flour, milk, water, eggs and salt.

How to cook Yorkshire puddings

The basics are, well, basic: make your batter, rest it, heat fat in a pan until smoking, pour the batter in, and bake until well risen. But there are tweaks that can help you really nail the perfect Yorkshire pudding.

Where most home cooks will exclusively use milk in their Yorkshire puddings, British food technologist Elizabeth Head says that a ratio of 92 percent milk and eight percent water is the ticket: “The extra moisture from the water leads to lighter, puffier Yorkies, because the movement of the steam created by the heat encourages them to puff upwards.” Another recipe from the RSC (below) suggests a 50/50 mix of water and milk.

The egg element is all the rising agent that a Yorkshire pudding needs in line with the RSC’s method. The eggs not only add moisture to the puddings, but bind the batter together and cause the Yorkies to rise when the batter makes contact with the hot oil.

Speaking of hot oil, whatever you use – vegetable oil, or an animal fat (such as beef dripping or lard) – it needs to have a high smoke point, because you need it to be absolutely screaming hot. Butter and low-smoke-point plant oils like coconut, extra-virgin olive oil and vegetable shortening won’t get hot enough to really get you that classic Yorkie lift before they start to smoke.

Finally, once you’ve popped your puds into the oven, back away. The temptation to open the oven and check on your puddings is practically irresistible, we know, but if you open that door, the temperature will fluctuate and you’ll end up with flat puddings. Anything shorter than 10cm is not technically a Yorkshire pudding, after all. 

How to cook Yorkshire puddings in the air fryer

Yes, it can be done. In fact, says delicious. food director Lucy Nunes, “it works even better than the oven.” 

For two gorgeously puffed and golden Yorkies, each serving 2-3 people, Lucy split Matt Moran’s new recipe in two and cooked one at a time in the air fryer. “I heated half the oil for 8 mins at 200°C, then quickly added the batter and cooked for 13 mins at 200°C,” she explains. “Drain off the oil and voilà! I didn’t use the basket – I raised the metal dish with an upturned mini tart pan.”

One disadvantage when making Yorkshire pudding in the air fryer, however, is that most of them don’t have a window to peer through to check the progress of those lofty tops – but pulling the tray out to check them will cause the temperature fluctuations that make for flat, un-puffed puds. Your best bet for air fryer pud success might be a little trial and error to get the timing just right.

What flour is in Yorkshire pudding?

Plain flour is key, according to the Brits. Bicarb or baking powder should not be added to the mix at all, and can even cause the puds to become flat, dense, or even burn. The logic behind this is that rising agents like bicarb and baking powder cause the batter to rise too quickly before the gluten has time to strengthen the mix, causing the pudding to collapse.

Can I use butter instead of oil for Yorkshire pudding?

The oil needs to be really really hot, so if you do it with butter it will burn because of the milk content. You need to use an oil or fat that has a high smoke point – if you want that buttery taste, you could try it with ghee, suggests delicious. food director Lucy Nunes.

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Do I need to let the batter rest?

Yes, let your batter rest for at least 30 minutes to develop the flavour (and to let the milk and eggs in it warm up from fridge-cold, if they started that way). Some pud enthusiasts will tell you that the batter should never be refrigerated, and it’s ideal if you can avoid it. If you’re prepping ahead, then overnight is OK. But it’s absolutely vital to give the mixture enough time to come back to room temperature before you pour it into the hot fat, because it won’t cook properly if it’s straight from the fridge and still cold – like a steak.

How to make the perfect Yorkshire pudding
Makes 6

Ingredients

• 85g plain flour
• 2 small eggs
• 230ml milk
• 1 tbsp (20ml) water
• 3-4 tbsp (1/4-1/3 cup) vegetable oil or beef drippings

Method

1. Preheat oven to 200°C.
2. Sieve plain flour and ½ tsp fine salt into a mixing bowl.
3. Add the eggs to the flour and gradually add the milk and water until a smooth, thin consistency. Set aside at room temperature for at least 10 minutes, ideally 30.
4. Add 1-2 tsp of your chosen fat into each bowl of a cupcake pan and place into the oven until smoking hot.
5. Give the batter a final stir and pour into the smoking fat. Transfer immediately to the hot oven and cook for 12-15 minutes, until puffed and golden.

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