Gordon Ramsay Yorkshire Pudding Recipe

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Crisp on the outside, light and airy in the centre, this Gordon Ramsay inspired Yorkshire pudding is everything a classic Sunday roast deserves. Made with just a handful of pantry staples, it delivers dramatic rise, golden colour, and a satisfying savoury flavour. The recipe is straightforward and beginner friendly, with a total time of around 35 minutes from start to finish.

Ingredients

For the Yorkshire Pudding Batter

140 g plain flour
4 large eggs
200 ml whole milk
½ tsp fine sea salt

For the Tin

2 to 3 tbsp vegetable oil or beef dripping

How to Make Gordon Ramsay Yorkshire Pudding

Oven Preparation: Preheat the oven to 220°C (200°C fan). Place a 12-hole Yorkshire pudding tin in the oven with a little oil or dripping in each hole. Heat the tin until the fat is smoking hot. This step is essential for maximum rise.
Mixing the Batter: Sift the flour and salt into a large bowl. Make a well in the centre and add the eggs. Gradually whisk, adding the milk a little at a time, until you have a smooth batter with the consistency of single cream. Leave the batter to rest at room temperature for at least 15 minutes.
Baking: Carefully remove the hot tin from the oven. Pour the batter evenly into the sizzling fat. It should hiss immediately. Return the tin to the oven straight away. Bake for 20 to 25 minutes without opening the door, until well risen, puffed, and deeply golden.
Cooling and Serving: Remove from the oven and serve immediately while crisp and airy. If needed, transfer briefly to a wire rack to prevent soggy bottoms.

Tips for Perfect Yorkshire Puddings

Why didn’t my Yorkshire puddings rise?

The oil must be smoking hot before adding the batter. Cold fat is the most common reason for flat puddings.

Should the batter be rested?

Yes, resting helps the flour hydrate fully and improves the rise and texture.

Can I use self-raising flour?

Plain flour works best. Self-raising flour can cause uneven rise and a cakey texture.

Is it better to use beef dripping?

Beef dripping gives the best flavour and crispness, especially when serving with roast beef.

Serving Suggestions

Serve alongside roast beef with rich onion gravy
Pair with roast chicken or lamb
Fill with sausages for classic toad in the hole
Serve mini versions as a canapé with gravy dip

Storage

Room Temperature

Yorkshire puddings are best eaten fresh. Once cooled, they can sit at room temperature for up to 4 hours.

Refrigerator

Store cooled puddings in an airtight container for up to 2 days. Reheat in a hot oven to restore crispness.

Freezing

Freeze fully cooled puddings for up to 2 months. Reheat directly from frozen at 200°C until hot and crisp.

Nutrition

Calories: 120 kcal
Carbohydrates: 10 g
Protein: 5 g
Fat: 6 g
Saturated Fat: 1.5 g
Sodium: 150 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I make the batter ahead of time?

Yes, the batter can be made up to 24 hours in advance and kept covered in the fridge. Bring to room temperature before using.

Why must the oven door stay closed?

Opening the door lets heat escape and can cause the puddings to collapse before setting.

Can I make Yorkshire puddings without eggs?

Eggs are essential for structure and rise, so this recipe is not suitable for egg-free substitutions.

How do I reheat Yorkshire puddings?

Place them in a hot oven at 200°C for 5 to 8 minutes until crisp and heated through.