Forget flat, soggy Yorkshire puddings forever. This is Gordon Ramsay‘s trusted, foolproof method for achieving the most dramatic, towering Yorkies imaginable. The secrets are simple: a rested, ice-cold batter meets smoking-hot fat, and the oven door remains sealed—treat it like a soufflé! Whether served alongside a prime rib roast, bangers and mash, or drenched in onion gravy, these golden, crisp puddings are the hallmark of a proper British Sunday lunch. Naturally vegetarian (when using oil) and made for sharing.
Forget flat, soggy Yorkshire puddings forever. This is Gordon Ramsay‘s trusted, foolproof method for achieving the most dramatic, towering Yorkies imaginable. The secrets are simple: a rested, ice-cold batter meets smoking-hot fat, and the oven door remains sealed—treat it like a soufflé! Whether served alongside a prime rib roast, bangers and mash, or drenched in onion gravy, these golden, crisp puddings are the hallmark of a proper British Sunday lunch. Naturally vegetarian (when using oil) and made for sharing.
Blend: In a blender, combine the eggs, milk, flour, and salt. Blitz on high for 30–60 seconds until the batter is completely smooth and bubbly. Scrape down the sides and pulse again .
Rest (Non‑Negotiable): Pour the batter into a large jug. Cover and refrigerate for at least 30 minutes. For the best results, rest for 12–24 hours. This relaxes the gluten, allowing the puddings to climb higher without becoming rubbery .
Preheat: Position your oven rack on the top shelf. Preheat the oven to 425°F (220°C) .
Heat the tin: Add 1 teaspoon of oil or beef drippings into each well of a 12-hole muffin tin. Place the tin in the oven for 15 minutes. The fat must be shimmering, almost smoking. If it’s not hot enough, the puddings will not rise
Move fast, but safely: Remove the blazing hot tin from the oven. Place it on a heatproof surface near the oven. Immediately pour the chilled batter into each well, filling them ¾ full. The batter should sizzle violently on contact .
Bake: Return the tin to the oven immediately. DO NOT OPEN THE DOOR for at least 15 minutes. Bake for 18–22 minutes until the puddings are dramatically risen, deep golden brown, and crisp to the touch .
Serve instantly: Yorkshire puddings wait for no one. Serve immediately alongside roast beef, gravy, and all the trimmings. They will begin to deflate within minutes—this is normal and delicious.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
The Official Ramsay Method vs. This Recipe:
Gordon Ramsay’s official restaurant recipe uses 3 eggs, 125g flour, and 150ml milk . However, the 4-egg, 1.5-cup milk version provided here is the most widely circulated adaptation from Ramsay (featured on Food.com and The Spruce Eats) and is beloved by home cooks for its reliability and higher yield .
The Secret to the Tallest Rise:
Fat Matters:
Make-Ahead & Freezing:
Mini Yorkies:
Use 1 tsp oil per hole in a mini muffin tin. Bake for 12–15 minutes
A Dish Born from Thrift, Perfected by Science
Long before Gordon Ramsay demanded smoking-hot fat, Yorkshire pudding was a humble solution to a wasteful problem. In 18th-century England, cooks roasting meat on a spit placed a pan beneath to catch the drippings. They poured a simple batter of flour, eggs, and milk into the hot fat, creating a cheap, filling pudding that hungry laborers ate before the meat—dulled appetite meant the expensive roast went further .
Hannah Glasse & The Name "Yorkshire"
The first recorded recipe for “a dripping pudding” appeared in 1737. A decade later, Hannah Glasse renamed it Yorkshire pudding in her seminal work, The Art of Cookery Made Plain and Easy (1747). The name stuck, and the county of Yorkshire became synonymous with the dish—perhaps, as some suggest, because the region’s coal-fired ovens reached higher temperatures, producing crisper results .
The 4-Inch Rule
In 2008, the Royal Society of Chemistry declared: “A Yorkshire pudding isn’t a Yorkshire pudding if it is less than four inches [10 cm] tall.” This remains the unofficial benchmark of success .
Pudding First, Roast Second
Until the mid-20th century, Yorkshire pudding was traditionally served as a first course with gravy, followed by the meat and vegetables with a parsley or white sauce. Today, it sits proudly alongside the roast—but the old way is worth reviving for your next dinner party .
Global Cousins: