Yorkshire puddings come out ‘giant’ with 1 quick but ‘crucial’ recipe tip (Image: Getty)
are a staple and many people’s favourite accompaniment for their protein of choice – or even just as a snack.
If you love puffy puddings that are crispy on the outside every time, you’ll love this home cook’s hack to make them extra-large and fluffy.
Jim, who shares his tips and on under the handle @jimlad83, swears by one “crucial” step to achieve the biggest and fluffiest results.
To start, Jim recommends pouring a layer of oil into the bottom of a baking dish, using a good old serving of oil for the best effect.
“I use Crisp and Dry,” he said while eye-balling the pour and explaining that the oil is key to getting the perfect texture.
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He then places the dish in the oven to heat up, keeping it in for 15 to 20 minutes while the oven preheats to 190°C.
While the oil is heating, Jim prepares his batter. He mixes together four eggs, 120 grams of plain flour, 100ml of semi-skimmed milk, and a pinch of salt.
“I do that normally while the oil is heating, that’s how I get my results,” Jim shared.
The batter is then ready to go, and this is where the magic happens.
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Yorkshire puddings come out ‘giant’ with one dad’s ‘crucial’ tip (Image: Getty)
“The crucial bit,” as Jim calls it, comes when the oil is piping hot. “Oil out, batter in, quick as we can.”
It’s important to pour the batter around the outside of the dish and into the middle, creating that signature fizzing sound as the hot oil meets the batter.
The faster you do this, the better the result, as you want to ensure the batter doesn’t have time to cool down before it hits the oven.
Once the batter is in, Jim urges not to open the oven door for at least 25 minutes.
“Leave that in for 25 to 30 minutes,” he said. “Do not open the door for at least 25 minutes at temperature 190C.”
After waiting, you can take a peek to see if your giant Yorkshire puddings have risen to perfection, golden and crispy on the outside and soft on the inside.