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Making Yorkshire Puddings

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Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
For well-risen, crisp and light puddings, use very hot fat, otherwise the puddings will not rise.
Put about ½ tsp white vegetable fat or oil in each cup of a Yorkshire pudding tin and heat at 220’C until very hot, almost smoking. Pour in the batter and bake for 20-25 minutes.

Variations on a Theme

You can make different batters by adapting the basic crêpe batter recipe (see box). It is important that any batter you make is left to rest for at least 30 minutes before cooking, to allow time for the starch grains to absorb the liquid.

Yorkshire pudding batter

Substitute strong plain flour for the plain flour in the original recipe - the extra gluten creates a more elastic batter, giving a better and more stable rise. Use a mixture of equal parts milk and water rather than all milk. The addition of the water will help to lighten the batter.

Griddle pancake batter

A thick batter is used for griddle pancakes because they need to hold their own shape as they cook unsupported on the griddle. Use 225 g plain flour (almost double the amount given in the crêpe batter recipe) to each 300 ml liquid and add 1-2 tbsp melted butter and 1-2 tsp baking powder. The butter will enrich the batter; the baking powder will aerate it.

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