Gordon Ramsay’s Yorkshire Pudding recipe is so simple and uses five ingredients

Follow these simple steps to make the perfect Yorkshire puddings

Although Christmas dinner doesn’t traditionally include Yorkshire puddings – if we’re being strict – there’s no good reason why we can’t enjoy them on the happiest day of the year, given their simplicity and their delight. You might think that these roast dishes are difficult to cook, but that couldn’t be further from the truth.

Although they are usually served with a roast beef dinner, Yorkshire puddings go well with almost any meat, especially when covered in gravy. Gordon Ramsay has revealed his recipe for the popular side dish.

In a YouTube video shared on the official Gordon Ramsay channel, the celebrity chef explained how to make the perfect Yorkshire puddings. Gordon proudly boasts: “These Yorkshires are beautiful…if you could see them, you’ll understand how (Gordon’s mother) gave birth to the best chef in the world.”

Her recipe yields eight large Yorkshire puddings which, when cooked properly, should have a golden, crisp exterior and a soft interior. Before you embark on your pudding project, make sure you have a mixing bowl, whisk, sieve, pitcher and your Yorkshire pudding tray (or muffin tin) on hand.

Ingredients

• 125 g plain flour (1 1⁄4 cup)
• 150 ml whole milk (1 1⁄2 cups)
• Four large eggs
• Vegetable oil
• Half a teaspoon of salt

Method

1. Sift the flour into the mixing bowl using the sieve and add the salt. Slowly pour the milk into the bowl while stirring continuously.
2. Crack your eggs into your mixing bowl and whisk until you have a silky smooth batter.
3. Pour your Yorkshire pudding batter into a pitcher, place in the fridge and leave to rest for at least 30 minutes before baking.
4. When you’re ready to cook, preheat your oven to 220°C (425F).
5. Put two tablespoons of oil in each compartment of your Yorkshire pudding tray. If you have a smaller cupcake tray, only put a tablespoon of oil in each hole, as your Yorkshires will be smaller.
6. Place the tray in the oven on the upper rack for 12 to 15 minutes to heat the oil.
7. Take your Yorkshire pudding batter out of the fridge and stir it, before removing the tray from the oven and carefully pouring your batter into each compartment. You should aim to fill each hole about three-quarters full, being careful not to overfill. Be extremely careful during this step as the oil in the holes will be hot and may spit out when you pour the batter.
8. Return the tray to the oven for about 15 minutes, or until the Yorkshire puddings appear to have risen and are golden brown. Do not open the oven until the puddings are cooked as they may collapse and not rise.
9. Serve your Yorkshire puddings fresh from the oven with any roast trimmings you like.