How to make perfect Yorkshire puddings Gordon Ramsay?

To make the perfect Yorkshire puddings Gordon Ramsay style, start with room temperature ingredients, rest your batter for at least an hour, and get your oil smoking hot before pouring the batter. The oven should be preheated to 220°C (425°F) and once they’re in—don’t open the door! Follow this full Gordon Ramsay Yorkshire pudding recipe step-by-step to get that rise and crisp every time.

What is the US version of Yorkshire pudding?

The American version of Yorkshire pudding is basically known as popover —a light, hollow roll made from similar batter. The texture and cooking method are nearly identical, but it’s often served with butter and jam instead of gravy. If you’ve never tried the British version, this Gordon Ramsay Yorkshire pudding recipe is a great starting point.

How do you make Jamie Oliver Yorkshire pudding?

Jamie Oliver’s method is similar—he also uses eggs, flour, milk, and oil. But every chef has their twist. Gordon Ramsay’s Yorkshire pudding recipe focuses on ultra-crispy texture and dramatic rise, thanks to resting the batter and heating the oil until it’s practically sizzling.

How to make Yorkshire pudding in an air fryer?

Yes, you can make Yorkshire puddings in an air fryer! Use silicone muffin cups, preheat the fryer at 400°F, add a little oil, and heat it for 5 minutes before pouring in the batter. Cook for 12–15 minutes. While convenient, nothing beats the classic oven-baked method found in the Gordon Ramsay Yorkshire pudding recipe for full height and crunch.

Gordon Ramsay Yorkshire Pudding: 7 Secrets For Perfect Puff Every Time

Name: Gordon Ramsay Yorkshire Pudding Recipe
Prep time: 10 min
Cook time: 15 min
Total time: PT-486890H6M1S
Cuisine: British
Ingredients: 3 large eggs (room temperature); 125g plain flour (about 1 cup); ½ teaspoon sea salt; 150ml whole milk; Vegetable oil (2 tsp per muffin tin well or compartment)

Gordon Ramsay Yorkshire Pudding Recipe

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This Gordon Ramsay Yorkshire pudding recipe delivers big, golden puff and rich flavor with minimal ingredients and effort. These iconic British sidekicks come out crispy on the outside, soft and hollow inside—just right for soaking up gravy from your roast dinner. Whether you’re making Sunday lunch or just craving comfort food, this foolproof recipe has your back.

Author: RAMSAY
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes active (+1 hour resting)
Yield: 8 large
Category: Side Dish
Method: Baking
Cuisine: British

Ingredients

Scale

3 large eggs (room temperature)
125g plain flour (about 1 cup)
½ teaspoon sea salt
150ml whole milk
Vegetable oil (2 tsp per muffin tin well or compartment)

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Instructions

Whisk the Eggs: Crack the eggs into a bowl and whisk until light and frothy.
Add the Dry Ingredients: Sift flour and salt into the eggs. Gradually whisk it in to form a smooth, thick batter.
Incorporate the Milk: Slowly pour in the milk while whisking continuously until the batter is lump-free and smooth.
Let the Batter Rest: Cover the bowl and let the batter sit at room temperature for at least 1 hour.
Preheat the Oven and Oil: Preheat oven to 220°C (200°C fan)/425°F. Add 2 teaspoons of vegetable oil into each well of two 4-hole Yorkshire pudding tins or a deep muffin tray.
Heat the Oil: Place the tins in the oven for 12–15 minutes until the oil is very hot—this is key for that high rise!
Pour the Batter: Carefully pour the batter into each hot, oiled compartment until half full. It should sizzle as it hits the oil.
Bake: Return the tins to the oven and bake for 15 minutes until puffed, golden, and crisp. Don’t open the door during baking!
Serve Immediately: Serve hot with roast beef, gravy, or your favorite sides.

Notes

For mini Yorkshire puddings, use a 12-hole muffin tray and reduce oil to 1 tsp per cup. Bake for 12–15 minutes.
Letting the batter rest is not optional—it makes a real difference in texture.
Don’t overfill the tins. Less is more if you want a sky-high puff.

Find it online: https://cookingwithramsay.com/gordon-ramsay-yorkshire-pudding-recipe/