Just in time for Christmas dinner, a chef has shared his foolproof recipe to make perfect Yorkshire puddings – and it only requires five ingredients and takes less than an hour
No Christmas feast is complete without the classic Yorkshire puddings – particularly when they’re perfectly crispy on the outside and delightfully fluffy within. To ensure your festive meal outshines all others, chef Max has revealed his secret trick for crafting the ultimate Yorkshire puddings.
Known as Meals with Max on TikTok, he guides his followers through the entire process of preparation and cooking, encouraging them to steer clear of “shortcuts” this holiday season. He declared: “POV: You’re about to make the best Yorkshire puddings of your life! Crispy edges, fluffy centres, and zero frozen shortcuts. These will steal the show at your Christmas dinner.”
He shares the ingredients needed to whip up six Yorkshire puddings, which include 150g plain flour, 150ml milk, 3 eggs, 1/2 tsp salt and vegetable oil.
Adding to this, he advised: “Leave the batter to rest at room temperature for 30 minutes. Heat the oil until it’s super hot before adding the batter.
“Cook on the highest oven temperature setting [for about 20 minutes]. Don’t open the oven while they cook.”
Reacting to his post, one user suggested: “Use beef dripping instead of oil… thank me later.”
Another follower chimed in: “Never had problems making Yorkshires, but saw something where they put the batter in fridge.
“I gave it a try and definitely notice a difference, they seem to cook more evenly and better in middle part.”
One user suggested: “The simplest recipe is measure out however many eggs you want to use, then equal quantities of milk and flour, I just crack eggs into a cup and then fill flour and milk to same level.
“Super simple and works every time as don’t have the inconsistency of different sized eggs.”
Another chimed in: “I do they’re lovely and come out huge my granddaughter likes watching them cook.”
A final user advised: “Even easier. Crack eggs into a glass, then equal amounts of milk and then flour.”
Good Food shared their own tips: “Use a fat that will get hot enough to puff up the Yorkies. Olive oil isn’t the best choice, but sunflower or vegetable oil reach a higher temperature, which is essential for achieving the maximum reaction when the batter is added.
“Yorkshire puddings are made with a classic batter, but switching up your egg quantities can make a difference. Using one extra egg white could help make them extra tall.
“Don’t put your Yorkshires on the very top rack, or they will hit the roof and you’ll end up with a squashed pudding.
“Plain flour is preferable to use in order to achieve fluffy, well-risen Yorkshire puddings. Self-raising flour can actually cause more of a flat result as they may initially over inflate on cooking then collapse.”
