Name: Gordon Ramsay Yorkshire Pudding Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Ingredients: 150g (1 1/4 cups) plain flour (all-purpose flour); 4 large free-range eggs; 200ml (3/4 cup + 2 tbsp) whole milk; 1/2 tsp salt; Vegetable oil, duck fat, or beef dripping (about 2 tsp per cup)

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Ramsay says to treat yorkshire puddings like a soufflé, and I ruined them for years because I kept peeking. The day I taped a note to the oven saying “do not touch” was the day they finally rose properly.

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Why The Fat Needs To Be Smoking Hot

The rise comes from the cold batter hitting screaming hot fat. Gordon heats the oil in the tin for 12 to 15 minutes, and when you pour the batter in, it should sizzle on contact.

I tried it once with warm oil and the puddings spread sideways like pancakes. That temperature contrast is what pushes the batter upward, and there is no shortcut around it.

Yorkshire Pudding Ingredients

150g (1¼ cups) plain flour (all-purpose flour)
4 large free-range eggs
200ml (¾ cup + 2 tbsp) whole milk
½ tsp salt
Vegetable oil, duck fat, or beef dripping for the tin (about 2 tsp per cup)

How To Make Gordon Ramsay Yorkshire Pudding

Make the batter: Sift the plain flour and salt into a large bowl, crack in the eggs, and add half the milk, then whisk until smooth.
Add the rest: Pour in the remaining milk and whisk again until the batter is the thickness of double cream (heavy cream).
Rest: Cover and put in the fridge for at least 30 minutes, but longer is better.
Heat the oven: Preheat to 220°C (425°F) and put 2 teaspoons of oil into each cup of a 12-hole yorkshire pudding tin or muffin tin.
Heat the fat: Place the oiled tin on the top shelf of the oven for 12 to 15 minutes until the oil is smoking hot.
Pour the batter: Take the tin to the oven door, pour batter into each cup to three-quarters full, and put the tin straight back in.
Bake: Cook for 15 to 20 minutes until well risen, golden brown, and crisp. Do not open the door until the time is up.
Serve: Take them out and serve straight away with roast beef and gravy.

Does The Type Of Fat Matter

Gordon uses vegetable oil in the basic recipe, but his restaurants use duck fat or beef dripping. I have tried all three and the dripping gives the best flavour, but vegetable oil gives the crispiest edges.

Whatever you use, the fat must be flavourless enough not to compete with the gravy. Olive oil does not work here because it smokes at a lower temperature and adds a flavour that does not belong in a yorkshire pudding.

Can You Add Horseradish To Yorkshire Pudding

Ramsay’s restaurant version adds 6 tablespoons of freshly grated horseradish to the batter before resting it. The heat of the horseradish disappears during baking and you are left with a warm, peppery flavour that goes brilliantly with roast beef.

If you cannot find fresh horseradish, use 3 tablespoons of creamed horseradish from a jar. I actually prefer the jar version because it is more consistent and you do not end up crying while grating a root that fights back.

How Many Does This Recipe Make

This makes 8 large yorkshire puddings in a 4-hole tin, or 12 smaller ones in a standard muffin tin. For a recipe for 2, just halve everything: 75g flour, 2 eggs, 100ml milk, pinch of salt.

If you want one giant yorkshire pudding, pour the batter into a preheated roasting tin and bake for 25 to 30 minutes. It looks impressive but it is harder to get the middle cooked without burning the edges.

What To Serve Alongside

The traditional way is with roast beef and gravy, and that is still the best. I also serve them with chicken gravy after a roast chicken, or filled with bangers and mash for toad in the hole.

Leftover yorkshire puddings are good cold the next day filled with jam and cream, but Gordon would probably not approve of that.

Can You Make The Batter Ahead

Ramsay actually recommends making it ahead, and the yorkshire pudding mix can sit in the fridge for up to 2 days. Give it a good stir before pouring because it separates as it rests.

Do not freeze the batter, but you can freeze baked yorkshire puddings for up to a month. Reheat from frozen in a hot oven at 200°C (400°F) for 5 minutes and they crisp back up well.

FAQs

How long do yorkshire puddings take to cook? Between 15 and 20 minutes at 220°C (425°F). They are done when they are tall, golden, and crisp on the outside. Smaller ones in a muffin tin take closer to 15 minutes, larger ones in a yorkshire pudding tin take closer to 20.
Why did my yorkshire puddings not rise? Three common reasons: the fat was not hot enough, the oven door was opened during baking, or the batter did not rest long enough. All three cause flat puddings.
Can I use a blender to make the batter? Gordon’s Food.com recipe actually says to use a blender. It makes a smoother batter with no lumps. I use one every time now and it takes 30 seconds.
What is the best yorkshire pudding recipe ratio? The traditional ratio is equal volumes: 1 cup flour, 1 cup milk, 1 cup eggs. That works out to about 150g flour, 200ml milk, and 4 eggs. Gordon follows this exact ratio.

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Nutrition Facts

Per serving (1 yorkshire pudding):

Calories: 130 kcal
Total Fat: 6g
Saturated Fat: 2g
Cholesterol: 85mg
Sodium: 180mg
Carbohydrates: 14g
Fibre: 0.5g
Sugars: 1g
Protein: 5g