Make ‘extra-fluffy’ Yorkshire puddings with ‘golden ratio’

Nothing says British classic much like the humble Yorkshire pudding.

Whether paired with beef, smothered in gravy or used to make a tempting toad in the hole – they’re delicious whichever way you like to eat them. But, though they taste amazing, they can be pretty tricky to make.

If you want to know how to make your Yorkies fluffy and crispy, a woman has shared her simple recipe. Samah Eats is known for sharing recipes on TikTok, and this one left fans particularly impressed.

According to Samah, the key to getting it right is using the same amount of flour, eggs and milk. That’s a golden ratio of 1:1:1.

Once whisked, you need to pop the mixture in the fridge for 30 minutes before pouring into the pan of pre-heated oil. That’s all it takes to make the most delicious Yorkshire puddings. The secret is in getting your measurements right.

The video has been viewed more than 1,000 times since it was shared – and people were quick to comment too. Foodies have praised the recipe for being “so easy”.

One replied: “Yum! Omg” Another wrote: “Omg, scrumptious!”

A third added: “They look so good.” Meanwhile, someone else commented: “So easy.”

If you’ve ever wondered why your Yorkshire puddings fail to rise, the secret to success is said to be in the resting and the temperature of the oven and oil. Experts say you should allow your batter to rest at room temperature for one to two hours before baking, as this can make the rise a lot better.

If you fancy whipping up some of Samah’s dishes, you can find the recipe on the website. Here’s what you need to make the simple Yorkshires.

Recipe

• 3 large eggs (make sure you check their weight – this recipe uses 160g)
• Equal weight of plain flour (160g)
• Equal weight of whole milk (160g)
• Pinch of salt
• Vegetable oil for the tin

Method

• Crack the eggs into a bowl, but make sure you weigh them.
• Measure an equal amount of both flour and milk.
• Whisk the eggs until they’re light and fluffy.
• Sift in the flour little by little, whisking constantly until everything has a lovely smooth texture.
• Slowly add the milk while whisking, and add a little salt too.
• Cover the bowl and pop it into the fridge for around half-an-hour.
• Pre-heat the oven to 220°C, 200°C fan or 425°F.
• In each hole of the cooking tray, add around two tablespoons of oil.
• Heat the oil in the oven for around 20 minutes until it’s super hot.
• Add the batter to the holes, filling each one up around half way. It should sizzle when the oil and batter combine, which will ensure a perfect puffy texture.
• Cook for 20 to 25 minutes until the puddings are crispy and golden.