How to make Yorkshire pudding without them deflating

Make light and airy Yorkshire puddings in under 25 minutes with an uncomplicated method that promises no deflation.

The secret to success lies in allowing the batter to rest and ensuring the oil is hot when the batter hits the tin, resulting in “guaranteed perfection”.

This recipe for six golden puddings is ideal for serving with your favourite roast and enjoyed with a generous pour of gravy.

Kitchenmason.com’s method is an easy and reliable way to create a traditional favourite with absolute consistency.

Sharing the recipe online, the food blog stated: “This easy, no fail, Yorkshire pudding recipe will become your go-to for guaranteed perfection! No more deflated disasters in this kitchen!”

Method

In a jug, whisk together the egg, milk, and water using a fork. Add the flour and salt, then whisk again until the mixture is smooth and free of lumps. If the fork doesn’t seem to be doing the job, feel free to switch to a whisk for better results.

Once combined, cover the batter and leave it to rest at room temperature for at least one hour, or up to four hours.

With 20 minutes left on the clock, add one teaspoon of oil to six holes of a Yorkshire pudding tin. Place the tin on the top shelf of your oven, and preheat the oven to 230ºC (Fan 220ºC) or 446ºF.

When the oil has heated and the oven is fully preheated, pour the rested batter into the Yorkshire pudding tin, filling each hole. The oil should start to sizzle upon contact with the batter.

Quickly return the tin to the oven and bake for 15-20 minutes, or until the puddings have turned a deep brown.

Serve immediately, or reheat for four to five minutes before serving alongside your preferred meat or veggie roast, or eat it dipped in gravy as an indulgent snack.