‘Golden brown’ & ‘crisp’: Gordon Ramsay shares his best recipe for Yorkshire puddings

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British chef Gordon Ramsay often shares cooking tips and tricks with fans, including how to make a delicious Sunday roast dinner. One of his classic recipes include how to make crispy Yorkshire puddings.

No Sunday lunch is complete without a couple of Yorkshire puddings each.

Luckily, Gordon Ramsay has shared the best way to make the tasty treats, using only five ingredients.

The recipe involves making eight large Yorkies, but the chef has also unveiled how to make 14 to 16 smaller ones too.

One the mixture is made, it only takes a few minutes for Yorkshire puddings to cook in the oven.


Three large eggs

Plain flour (125g)

Sea salt (half a teaspoon)

Whole milk (150ml)

Vegetable oil

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First, beat the eggs together in a mixing bowl using a balloon whisk.

Sift the flour with the salt, then gradually beat this into the eggs to make a smooth batter.

Whisk in the milk until combined.

Then, cover and leave to stand at room temperature for about an hour.

In the meantime, preheat the oven to 220°C, 200°C fan, or gas mark seven.

Put two teaspoons of vegetable oil into each compartment of two four-hole Yorkshire pudding tins.

If you only have one tin, you’ll have to do this and cook the Yorkshires in two batches.

Place the tin in the oven for 12 to 15 minutes to heat up the oil and tins until very hot.

Next, stir the batter and pour into a jug.

At the oven, carefully pour some batter into the middle of the oil in each hole, remembering that it is very hot.

Watch out as the oil will sizzle a bit as the batter hits it.

Put the tins straight back into the oven and bake for about 15 minutes or until the Yorkshires are well risen, golden brown and crisp.

Serve immediately with your choice of roast and all the trimmings.

Gordon added his top tip when it comes to making 14 to 16 smaller Yorkshire puddings.

He advised putting one teaspoon of vegetable oil into each hole of a deep muffin tin – each cup measuring about 7cm diameter x 2.5cm deep – then heating up as described above, before pouring in the batter.

Again, bake the Yorkshires for 12 to 15 minutes.

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