The best Yorkshire pudding recipe, according to Gordon Ramsay (2024)

FAQs

What is the best oil for Yorkshire puddings? ›

Use a fat that will get hot enough to puff up the yorkies. Olive oil isn't the best choice, but sunflower or vegetable oil reach a higher temperature, which is essential for achieving the maximum reaction when the batter is added.

And room temperature batter is ideal

Room temperature vs cold batter: if your batter is at room temperature when it hits the hot pan, you will get a better rise with a crispier hollow pudding. If your batter is cold, your Yorkshires will be slightly more dense inside but with that perfect gravy-pooling cup shape.

Gordon Ramsay's best recipes include Beef Wellington, Coq au Vin, Beef Stroganoff, Chicken Piccata, Rack of Lamb, Baked Salmon with Lemon and Dill, Shrimp Scampi, Beef and Guinness Stew, Spaghetti Carbonara, and Beef Burgundy.

Gordon Ramsay's signature dish - the Beef Wellington.

There is a secret to every Yorkshire pudding recipe when it comes to getting Yorkshire puddings to rise properly. In fact there are two. The first is to let the batter rest once you've mixed and the second is to heat your tin and beef dripping so it's piping hot when you do pour the batter in.

Yes, the batter should be runny, about the consistency of heavy cream. Here is my very quick, easy and amazing cheap recipe together with some important points which will make sure the puddings are a success.

Yorkshire pudding batter has just three ingredients – milk, eggs and flour – but the addition of water can make the finished result puffy and light. The fat content of the milk and eggs brings richness, but it's the water that helps them crisp up.

Resting the batter overnight is key for developing better flavor. Forget about cold batter: letting it rest at room temperature helps it rise taller as it bakes. A combination of milk and water gives the Yorkshire puddings extra rise and crispness.

History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.

Gordon Ramsay is famous for his no-holds-barred persona on shows like "Kitchen Nightmares." He has five kids, competes in Ironman competitions, and almost became a professional soccer player. His favorite fast-food order is a double cheeseburger "animal style" from In-N-Out.

What is Gordon Ramsay's favorite dessert? ›

Individual Sticky Toffee Puddings

A perfect amount of puddings for a small gathering. Be sure to drizzle on extra toffee sauce--you deserve it.

at Gordon Ramsay Restaurants

Our flagship destination, Restaurant Gordon Ramsay in Chelsea, gained the ultimate accolade of three Michelin stars in 2001 and has retained them ever since, a true mark of excellence, quality and consistency.

Guy Fieri's Dragon's Breath Chili is the one recipe that stands out above all of his many dishes, and it definitely has internet tongues wagging their fiery approval. But don't take our word for it. His Dragon's Breath Chili has over 500 reviews and 5 stars on the Food Network site.

Restaurant Gordon Ramsay, also known as Gordon Ramsay at Royal Hospital Road, is the signature restaurant of the British celebrity chef Gordon Ramsay at Royal Hospital Road, in Chelsea, London. It opened in 1998 and was Ramsay's first solo restaurant.

What is the most famous dish at Hell's Kitchen in Southern California? The Beef Wellington and Pan Seared Scallops are amongst the most famous dishes at Hell's Kitchen.

Let us show you how to make Yorkshire puddings that are tall, crisp and light every time. Use goose fat or dripping for extra flavour, but a light olive oil or vegetable oil is good too.

These days, the beef drippings are placed in the muffin tin with a spoon, and the batter is cooked in the drippings. You can of course use olive oil/vegetable oil, but beef drippings certainly bring extra flavor. If you are using oil, remember that the best oil to make Yorkshire puddings will have a high smoke point.

The general rule of thumb is that substituting some, or even half of the milk in your recipe for water will make your puddings lighter and crispier, so try this modification if your puds are too dense or soft. The amount of eggs that you use matters, too – use an equal amount of flour, eggs and milk or water.

This is about the oil. As mentioned, you need the oil to be very hot before adding your batter, but it's also important to use the right amount. Too much will make the bottom of your Yorkshires greasy, while too little could see your puds stick to the pan.