Fluffy Gordon Ramsay Yorkshire Pudding Recipe - TheFoodXP (2024)

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There is no second-guessing that Gordon Ramsay is a food genius, especially when it is about his native cuisine. For Gordon Ramsay’s yorkshire pudding, he retains authenticity but adds a little touch of his own. The recipe is quite simple and does not take much of your time.

Fluffy Gordon Ramsay Yorkshire Pudding Recipe - TheFoodXP (1)

I feel Gordon Ramsay’s yorkshire pudding isn’t as much as a pudding as it is a savory muffin. The recipe doesn’t call for complicated ingredients or cooking methods. All of the ingredients can be found easily in one’s pantry. The cooking method is; mix, pour and bake.

To make Gordon Ramsay’s Yorkshire pudding, beat eggs in a bowl. Then, in another bowl, stir flour, beaten eggs. After that, add milk and mix to combine. Leave this mixture for about an hour.

Then, put vegetable oil in the muffin or Yorkshire pudding tins. Place the tins in the oven and preheat them. After that, pour the batter into the tins and bake them for about fifteen minutes.

This is not the complete recipe for Gordon Ramsay’s Yorkshire Pudding but only a brief explanation. Find the whole recipe below. But first, check out some other Gordon Ramsay recipes. But before you check it out, you can explore the other Gordon Ramsay’s Thanksgiving recipes as well.

Fluffy Gordon Ramsay Yorkshire Pudding Recipe - TheFoodXP (2)

What's In The Post

Other Gordon Ramsay Recipes That You Can Try

  • Gordon Ramsay Potato Boulangere
  • Gordon Ramsay Pan Fried Scallops
  • Gordon Ramsay Spaghetti Bolognese
  • Gordon Ramsay Fish And Chips
  • Gordon Ramsay Pizza Dough
  • Gordon Ramsay Sea Bass Fennel, Lemon And Capers
  • Gordon Ramsay Mediterranean Sea Bass
  • Gordon Ramsay Sea Bass With Sorrel Sauce
  • Gordon Ramsay Potato Crusted Sea Bass With Minestrone And Clams
  • Gordon Ramsay Roast Beef Carpaccio

What Are The Tips To Make Gordon Ramsay Yorkshire Pudding?

  1. Preheat the baking tin before you add the Yorkshire pudding batter. There should be a sizzle when you put the batter in the tin. It will result in crispy pods, and it will immediately start cooking.
  2. To prevent the Yorkshire pudding from sinking, keep the baking tin from the oven before the baking time is over.
  3. Always rest the batter before you put it in the oven to bake. It will help you to achieve a perfect risen batter in just one hour.
  4. Sprinkle some dried herbs to bring out aromatic flavors to the Yorkshire pudding.
  5. If you don’t add some fat to the tin, the Yorkshire pudding batter will not rise properly. So make sure you add enough fat to the tin and preheat until you hear the sizzle.

What Is The Trick To Perfect Yorkshire Pudding?

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It is a myth that Yorkshire puddings are difficult to make at home. The recipe for making a perfect Yorkshire pudding is simple. Following the right steps and instructions can achieve the desired consistency for the Yorkshire pudding batter.

The pudding that isn’t cooked properly will not rise. Instead, it may collapse. You will have to bake the Yorkshire pudding at 225 degrees Centigrade for 25 minutes. Don’t be tempted and open the oven before the time is up.

What Equipment Will You Need To Make Gordon Ramsay Yorkshire Pudding?

  • Yorkshire Pudding Tins – Take Yorkshire pudding tins to prepare the recipe.
  • Oven – Bake the pudding in the oven.
  • Spatula – Fold the pudding mixture into the tins with a help of tins.
  • Whisk – Beat the eggs with a help of whisk.

How Much Time Will You Need To Make Gordon Ramsay Yorkshire Pudding?

Preparation Time Cooking Time Total Time
20 Minutes 15 Minutes 35 Minutes

What Ingredients Will You Need To Make Gordon Ramsay Yorkshire Pudding?

Fluffy Gordon Ramsay Yorkshire Pudding Recipe - TheFoodXP (4)
  • Eggs – Combine the eggs with flour and other elements to prepare the pudding batter.
  • Plain Flour – Take plain flour to make the Yorkshire pudding.
  • Whole milk – Adding whole milk will enhance the texture of the batter and adds thick consistency to the pudding mixture.
  • Sea Salt – Season the pudding batter with a pinch of salt as per your taste.
  • Vegetable Oil – Slather a splash of oil over the top of pudding tins. It will help you to retain moisture.

Steps To Make Gordon Ramsay Yorkshire Pudding

Fluffy Gordon Ramsay Yorkshire Pudding Recipe - TheFoodXP (5)

Step 1- Add flour and salt into a bowl.

Fluffy Gordon Ramsay Yorkshire Pudding Recipe - TheFoodXP (6)

Step 2- Add the eggs to a bowl and beat them with a whisk.

Fluffy Gordon Ramsay Yorkshire Pudding Recipe - TheFoodXP (7)

Step 3- After that, slowly add milk while stirring and make a smooth batter. Set it aside for 1 hour.

Fluffy Gordon Ramsay Yorkshire Pudding Recipe - TheFoodXP (8)

Step 4- Meanwhile, take the muffin or Yorkshire pudding tins and pour 2 teaspoons of vegetable oil into each of the tins.

Fluffy Gordon Ramsay Yorkshire Pudding Recipe - TheFoodXP (9)

Step 5- Preheat the oven to 220℃. Keep the tin in the oven to heat for about 15 minutes.

Fluffy Gordon Ramsay Yorkshire Pudding Recipe - TheFoodXP (10)

Step 6- When the tins are heated, pour the batter in the tins but not up to the brim. Leave some space for the pudding to rise.

Fluffy Gordon Ramsay Yorkshire Pudding Recipe - TheFoodXP (11)

Step 7- When the tins are heated, pour the batter in the tins but not up to the brim. Leave some space for the pudding to rise. Put the tins immediately back in the oven and bake them for about 15 minutes.

Fluffy Gordon Ramsay Yorkshire Pudding Recipe - TheFoodXP (12)

Step 8- Once the pudding is risen and is golden brown, take it out of the oven. Your Yorkshire pudding is ready!

Nutritional Information

Calories220 kcal
Carbohydrates 33.8 g
Protein 8.7 g
Dietary Fiber 2.3 g
Sugar 1.7 g
Fat 5.1 g
Saturated Fat 0.8 g

How Will Gordon Ramsay Yorkshire Pudding Look And Taste Like?

Fluffy Gordon Ramsay Yorkshire Pudding Recipe - TheFoodXP (13)

Gordon Ramsay Yorkshire pudding taste varies on the cooking method used but typically tastes likean eggy pancake with a crisp outside. It is one of the iconic British dishes that can be prepared easily at home with basic instructions. Moreover, the texture of Yorkshire pudding is light and fluffy.

What To Serve With Yorkshire Pudding?

Check out some of the best options to serve with Yorkshire pudding below.

  • Roast Beef – Pairing Yorkshire pudding with roasted beef is one of the traditional ways featured on family dinners, small gatherings, and weekends. It is served along with roasted vegetables or mashed potatoes sometimes.
  • Beef Bourguignon – Beef Bourguignon is a delicious French stew prepared with red wine, carrots, mushrooms, and bacon. It is a dish that can be served with Yorkshire pudding on winter nights.
  • Sausages – Yorkshire pudding with sausages is one of the go-to weeknight meals. When you have no time to cook, you can bake the pudding and fry some sausages to pair. It comes together in no time and tastes heavenly.
  • Chili Con Carne – Chili con carne with Yorkshire pudding is not a common pairing but a delightful combination.
  • Quiche – Relish the Yorkshire pudding with homemade crispy quiche. It is a great pairing option that gets ready instantly.
  • Ice Cream And Golden Syrup – Ice cream and golden syrup are the best add-ons to accompany the Yorkshire pudding. Garnish the Yorkshire pudding with ice cream, syrups, or whipped cream to bring a sweet punch to the meal.

Should Yorkshire Pudding Batter Be Cold Or Room Temperature?

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Yes, keep your Yorkshire pudding batter to rest before putting it in the oven. The more you rest the batter, the better it will come out. Resting the batter in the refrigerator or at room temperature is a personal choice. The batter at room temperature will result in a better crispier hollow pudding. However, if the batter is cold, it will come out slightly dense.

What Is A Perfect Consistency For Yorkshire Pudding Batter?

For perfect Yorkshire pudding batter, you need a runny consistency of the batter. Make sure it is quite runny but not milk-runny. Also, layer the tin with lard to avoid sticking the batter.

Can Yorkshire Puddings Be Cooked The Day Before?

Yes, you can make the batter the night before you make the Yorkshire pudding. Perfect Yorkshire pudding is all about resting the batter. Making the batter the night before helps you to make quick and fast breakfast or lunch meals the next day.

Does It Matter What Milk You Use In Yorkshire Pudding?

It doesn’t matter what milk you use in Yorkshire pudding. However, it is advised to use full-fat milk rather than skimmed milk. Mix the full-fat milk with the flour and eggs evenly to achieve a smooth batter.

What Stops Yorkshire puddings From Rising?

When you overfill the tin with Yorkshire pudding batter, it will keep the batter from rising evenly. To achieve the rise to lofty heights, fill up the tins about a third.

Gordon Ramsay Yorkshire Pudding Recipe

Gordon Ramsay's Yorkshire pudding is very simple to make. Just make the batter and pour them into the tins, bake in the oven and the pudding is ready.

4.43 from 14 votes

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Chef’s Delight

Cuisine British

Servings 8

Calories 220 kcal

Equipment

  • Yorkshire Pudding Tins

  • Oven

  • Spatula

Ingredients

  • 3 large Eggs
  • 125 g Plain Flour
  • ½ teaspoon Sea Salt
  • 150 ml Whole Milk
  • 4 tablespoons Vegetable Oil

Instructions

  • Add flour and salt into a bowl.

  • Add the eggs to a bowl and beat them with a whisk.

  • After that, slowly add milk while stirring and make a smooth batter. Set it aside for 1 hour.

  • Meanwhile, take the muffin or Yorkshire pudding tins and pour 2 teaspoons of vegetable oil into each of the tins.

  • Preheat the oven to 220℃. Keep the tin in the oven to heat for about 15 minutes.

  • When the tins are heated, pour the batter in the tins but not up to the brim. Leave some space for the pudding to rise.

  • Put the tins immediately back in the oven and bake them for about 15 minutes.

  • Once the pudding is risen and is golden brown, take it out of the oven. Your Yorkshire pudding is ready!

Video

Fluffy Gordon Ramsay Yorkshire Pudding Recipe - TheFoodXP (24)

Nutrition

Serving: 100g | Calories: 220kcal | Carbohydrates: 33.8g | Protein: 8.7g | Fat: 5.1g | Saturated Fat: 0.8g | Fiber: 2.3g | Sugar: 1.7g

Keyword Gordon Ramsay, Gordon Ramsay’s Yorkshire Pudding, Yorkshire Pudding

Tried this recipe?Let us know how it was!

Frequently Asked Questions (FAQs)

What is the trick to Yorkshire pudding?

The trick to perfect Yorkshire pudding is to bake the pudding mixture in already heated tins. If you see a sizzle while pouring the batter to the tins, then it will result in perfect Yorkshire pudding.

What is the best oil to use for Yorkshire puddings?

For making Yorkshire pudding you can use any vegetable oil. However, the best options include canola oil, sunflower oil, and olive oil.

Why are my Yorkshires always flat?

The Yorkshire pudding that result in flat surface are the result of over-filling the tins with the batter. Fill the tins only about one third of the pods.

How long should Yorkshire pudding batter rest?

The minimum time taken for letting the pudding batter rest is 30 minutes. We kept it for one hour. You can keep it for either of it.

Conclusion

Check out the above recipe guide to prepare homemade Gordon Ramsay Yorkshire pudding. Share your cooking experience or any suggestions with us in the comment section below.

Fluffy Gordon Ramsay Yorkshire Pudding Recipe - TheFoodXP (2024)

FAQs

Why aren t my Yorkshire puddings fluffy? ›

Why don't my Yorkshire puddings rise? It's a common problem, so rest assured you're not alone. One of the main reasons why Yorkshires don't rise is because the oil isn't hot enough, so make sure it's bubbling and sizzling as you pour your batter in.

What is the best oil for Yorkshire pudding? ›

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.

What ingredient makes Yorkshire pudding rise? ›

A combination of milk and water gives the Yorkshire puddings extra rise and crispness.

How do you make Yorkshire pudding less dense? ›

The general rule of thumb is that substituting some, or even half of the milk in your recipe for water will make your puddings lighter and crispier, so try this modification if your puds are too dense or soft. The amount of eggs that you use matters, too – use an equal amount of flour, eggs and milk or water.

What is the secret to rising Yorkshire puddings? ›

How do you make Yorkshire puddings rise higher? Let the batter sit. Make sure you rest your batter rest for at least an hour before you cook to ensure a good rise and deliciously light puddings.

What happens if you put too much milk in Yorkshire puddings? ›

Always use equal volumes of egg, milk, and all-purpose flour. If you use too much flour, the resulting pudding will be heavy and dense. Without enough egg, there will be insufficient air beaten in for a successful rise. Too much milk will make the batter too loose.

Should you rest Yorkshire pudding batter in the fridge? ›

Put 200g plain flour and some seasoning into a large bowl, stir in 3 eggs, one at a time, then slowly whisk in 300ml milk until you have a smooth batter. Chill in the fridge for at least 30 mins or up to a day.

Can you put too much oil in Yorkshire puddings? ›

Too much will make the bottom of your Yorkshires greasy, while too little could see your puds stick to the pan.

Should Yorkshire pudding batter be thick or runny? ›

What consistency should Yorkshire pudding mix be? For perfect Yorkies, you need a consistency of heavy cream, so really quite runny but not milk-runny. To make sure you achieve this I suggest pouring half of the liquid in and then slowly adding more until you reach the consistency.

Does an extra egg help Yorkshire puddings rise? ›

If you want to go Instagram-ready with sky-high fluffy Yorkshires, add an extra egg white to your batter. They'll tower over the competition. With that in mind, always make sure your Yorkshire puddings have room to rise in the oven.

What is the US version of Yorkshire pudding? ›

History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.

How do I stop my Yorkshire puddings from collapsing? ›

To prevent your Yorkshire puddings from sinking, don't open the oven door before the end of cooking time. When you remove the tin from the oven, do not leave the puddings near any drafts. The most foolproof way to stop your puddings from sinking? Eat them straight away!

Why is my Yorkshire pudding not fluffy? ›

The oven isn't getting hot enough (needs to maintain a 220C/425F temperature). Your oven loses heat too quickly when you open the oven door and/or you leave the oven door open for too long whilst you're filling up the Yorkshire pudding tins with batter. Too much batter or not enough fat in the tin.

What is the best fat for Yorkshire puddings? ›

This needs to get to the exact temperature and be piping hot to ensure the maximum sizzle for the maximum rise in those puds! The oven temperature you'll need is around 220oC / 200oC Fan. What oil is best for Yorkshire puddings? We believe that a cold pressed Rapeseed Oil is the best oil for the job.

Why do my Yorkshire puddings go flat when I take them out of the oven? ›

It is almost always because the oil wasn't hot enough. Yorkshire Puddings rise because the water molecules in the milk turn to steam and as they rise, they force the batter upwards to make the puddings grow.

Why are my Yorkshire puddings always flat? ›

2 main possibilities are not letting batter stand for 30 mins before cooking and not having the oven hot enough. The oil/lard in the metal pudding dish is supposed to be very hot, quite literally smoking. note - by going flat I am assuming that they are not rising at all rather than rising and then collapsing.

Why are my Yorkshire puddings like balls? ›

Think you may need to change from using a bun tin as the puds possibly haven't got room to rise and then dip before the surface cooks, iykwim. You could try using two special four hole tins.

Should you let Yorkshire pudding batter rest? ›

Resting the batter really does result in better-risen Yorkshire puddings with an airier texture (rather than chewy). About an hour is sufficient to allow the starch molecules to swell, giving a thicker consistency, and for the gluten to relax.

References

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