Gordon Ramsay's Yorkshire Pudding

Gordon Ramsay's Yorkshire Pudding

from Gordon Ramsay
12 servings
The Yorkshire pudding mix can be made two or three days before and kept in the fridge. Be sure to make the baking tray piping hot, says Mr. Ramsay, so that when the cold batter hits, the puddings will puff up. Once ladled into the tray, sprinkle with coarse salt, and then once in the oven, leave the door closed. "Treat it like a soufflé." Try this with a roast and gravy but they are so good that you can have them with anything! I included the minimum amount of resting time in the prep time and the time for the stove to heat up before cooking in the cooking time. Enjoy!

Ingredients

  • eggs
    4 large
  • whole milk
    1 ½ c
  • coarse salt
    ½ tsp
  • all-purpose flour
    1 ¼ c
  • vegetable oil

    or beef drippings

    4 tbsp

Directions

  1. 1

    In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).

  2. 2

    Preheat oven to 425°F.

  3. 3

    Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.

  4. 4

    As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.

  5. 5

    Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.

Gordon Ramsay's Yorkshire Pudding

Gordon Ramsay's Yorkshire Pudding

55 min12 servings260 cal

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About this Recipe

Craving light, airy, and utterly irresistible Yorkshire puddings that impress every time? Look no further than Gordon Ramsay’s expertly crafted recipe, designed to deliver that quintessential crispy-on-the-outside, fluffy-on-the-inside perfection.

Why This Recipe Works

The secret to Gordon Ramsay’s show-stopping Yorkshire puddings lies in a few crucial, yet simple, techniques. Mr. Ramsay insists on a piping hot baking tray before the cold batter is added—a contrast in temperature that is essential for that dramatic puff. You'll also learn the importance of leaving the oven door closed once they're baking, treating them "like a soufflé" to ensure they rise beautifully every time.

What to Expect

Prepare for a truly spectacular side dish that boasts a golden-brown, wonderfully crispy exterior giving way to a soft, yielding interior. These puddings are savory and rich, with just the right amount of coarse salt to enhance their flavor. Each bite offers a satisfying contrast of textures, making them a delightful addition to any meal. This recipe, yielding 12 puddings, comes together in under an hour, making it an easy yet impressive choice for your table.

Customization & Variations

While the core recipe for these Yorkshire puddings is perfect as is, you have a choice for your fat: you can use vegetable oil for a neutral flavor or traditional beef drippings for an even richer, more savory profile that complements roast dinners beautifully. These versatile puddings are so good, Mr. Ramsay notes, you can have them with anything!

Serving & Context

Traditionally, these light and airy puddings are the perfect accompaniment to a hearty roast and lashings of gravy, soaking up all those delicious pan juices. However, their delightful texture and flavor mean you'll find yourself wanting to serve them with nearly any savory dish.

Frequently Asked Questions