I remember the first time I tasted Gordon Ramsay’s Yorkshire pudding. it was at a friend’s dinner party. Everyone was raving about this crispy, golden delight and honestly, it was love at first bite. Unlike your average side dish, Gordon’s version has this incredible lightness with a perfect crisp shell that melts into a soft, airy center. It’s the kind of thing that feels fancy but is actually very doable at home.
- Yorkshire pudding is a traditional British side, usually served with roast beef and gravy.
- Ramsay’s recipe stands out because it uses a simple batter but with precise cooking techniques.
- The magic is in how the batter rises and crisps up in the hot oven. creating those iconic, giant puffs.
- It’s comfort food but also a crowd-pleaser for special occasions.
- The texture is a balance between crunchy edges and a pillowy inside. something that’s tricky to get just right.
Gordon Ramsay Yorkshire Pudding Recipe
Ingredients Needed
I once went grocery shopping with my grandma before making Yorkshire pudding together. She insisted on fresh eggs and good flour. Those little choices make a huge difference.
Here’s what you’ll need for Ramsay’s version:
- Plain (all-purpose) flour – About 140 grams or 1 cup
- Eggs – 4 large eggs, room temperature is best for better rise
- Milk – 200 ml (a bit less than 1 cup), whole milk works great for richness
- Sunflower oil – or vegetable oil, around 3 tablespoons for that crispy base
- Salt – just a pinch to enhance flavor
No crazy or exotic ingredients here which is why it’s so accessible!
Equipment Needed
The first time I made this, I almost ruined the batter by using the wrong pan. Lesson learned: the equipment matters.
- Muffin tin or Yorkshire pudding tray. Ramsay uses a deep tray to help the puddings rise big and tall.
- Mixing bowl – Large enough to whisk your batter comfortably.
- Whisk or electric mixer – For a smooth, lump-free batter.
- Measuring cups and spoons. To keep ingredient ratios spot on.
- Oven – Preheated properly to very high heat (about 220°C / 425°F). crucial for that puff.
- Oven gloves – Because the oil gets super hot!
Ingredient Science Spotlight
This might sound nerdy but understanding the science behind the ingredients will make you appreciate this pudding even more.
- Flour provides the structure. The gluten forms a network that traps steam.
- Eggs act as a binder and leavening agent. The proteins in eggs coagulate during baking, helping the pudding hold its shape.
- Milk adds moisture and fat, softening the texture inside.
- Oil is key – it gets smoking hot in the oven, creating steam that causes the batter to rise rapidly and crisp the outside.
- The high oven temperature causes steam to puff up inside the batter, making it rise dramatically.
- Salt enhances flavor but also tightens gluten strands a bit, balancing texture.
It’s a beautiful chemical dance that makes Yorkshire pudding so special.
Instructions To Make Gordon Ramsay’s Yorkshire Pudding
Let me tell you about the time I made my first batch using Ramsay’s method. it felt like a little science experiment with delicious results.
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Step 1: Mix The Batter
Whisk together the flour and salt in a bowl. Beat the eggs separately, then gradually whisk them into the flour. Slowly add milk while whisking until smooth. The batter should be slightly runny, like heavy cream.
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Step 2: Rest The Batter
Let the batter rest for at least 30 minutes at room temperature. This helps the flour absorb the liquid and improves the rise.
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Step 3: Preheat The Oven And Oil
Pour about a teaspoon of oil into each compartment of the muffin tray. Heat the tray in the oven at 220°C (425°F) until the oil is smoking hot. about 10 minutes.
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Step 4: Pour The Batter
Carefully take the hot tray out and immediately pour the batter into each compartment, filling about halfway.
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Step 5: Bake
Quickly return the tray to the oven and bake for 20-25 minutes. Do NOT open the oven door during this time. The puddings will puff up and turn golden brown.
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Step 6: Serve Immediately
Yorkshire puddings are best served right away while still puffed and crispy.
Common Mistakes & Fixes
I’ve made these mistakes myself, so here are some quick tips to avoid them:
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Mistake: Batter Too Thick Or Lumpy
Fix: Whisk well until smooth. Thin batter helps them rise better.
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Mistake: Oven Not Hot Enough
Fix: Preheat oven fully. Hot oil is critical for puffiness.
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Mistake: Opening Oven Door During Baking
Fix: Resist the urge! Cold air will cause puddings to collapse.
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Mistake: Using Cold Batter Or Cold Ingredients
Fix: Bring eggs and milk to room temperature before mixing.
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Mistake: Not Resting The Batter
Fix: Resting allows flour to hydrate and produces better texture.
Smart Substitutions
Here’s when life gets in the way but you still want Yorkshire pudding:
- Milk substitute: Use almond milk or oat milk for dairy-free options but results may be less rich.
- Flour substitute: Gluten-free flour blends work but expect less rise and a different texture.
- Oil substitute: Try melted butter for a richer flavor but watch closely as it browns faster.
- Egg substitute: Aquafaba (chickpea water) can replace eggs in a pinch but it’s tricky to get the same rise.
These tweaks can help you adapt while still enjoying the essence of the dish.
FAQs
What Makes Gordon Ramsay’s Yorkshire Pudding Recipe Different?
Gordon Ramsay’s Yorkshire pudding recipe uses a mix of high-quality ingredients and focuses on getting the batter light and crispy with a hot pan and high heat.
Can I Make Gordon Ramsay’s Yorkshire Pudding In Advance?
Yes, you can make the puddings in advance. Simply store them in an airtight container and reheat them in the oven to get them crispy again.
How Do I Avoid Flat Yorkshire Puddings?
Make sure your batter is well-rested and the oil is piping hot before pouring the batter in. Also, don’t open the oven door while baking!