The secret to a successful Yorkshire pudding is allowing the batter to rest before pouring it into very hot oil. In the restaurant, we make our batter the night before and leave it at room temperature until it’s needed the following day. You don’t need to do this, but make sure you rest yours for at least an hour before you cook to ensure a good rise and deliciously light puddings.
Makes 8
Vegetarian
To make 14–16 smaller Yorkshire puddings, put 1 teaspoon of vegetable oil into each hole of a deep muffin tin (each cup measuring about 7cm diameter x 2.5cm deep), then heat up as described in step 2, before pouring in the batter. Bake the Yorkshires for 12–15 minutes.
Recipes extracted from Bread Street Kitchen by Gordon Ramsay and the Bread Street Kitchen Team, published by Hodder & Stoughton, £26
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