Alice Rose Yorkshire puddings that don’t rise are almost always down to one of two things: a batter that wasn’t rested, or fat that wasn’t hot enough when the batter went in.
This recipe deals with both, resting the batter properly to let the gluten relax, and getting the oil genuinely smoking hot in the tin before the batter is poured in.
That combination is what gives you tall, crisp puddings with a proper hollow centre, rather than flat, dense discs.
Why Smoking-Hot Fat Is Non-Negotiable for a Good Rise
A Yorkshire pudding rises because the batter hits fat hot enough to create an instant, violent burst of steam, which forces the batter upward and outward before it has a chance to set.
If the oil isn’t properly hot, closer to smoking point, the batter simply sits and cooks slowly instead of puffing up dramatically, giving you a flat, dense result.
Resting the batter for at least 30 minutes before cooking also matters. This gives the gluten in the flour time to relax, which allows the batter to rise more freely in the oven rather than fighting against tension built up during mixing.
Ingredients for Gordon Ramsay Yorkshire Pudding
- 140g plain flour
- Pinch of salt
- 4 large eggs
- 200ml whole milk
- Vegetable oil or beef dripping, for the tin
How to Make Gordon Ramsay Yorkshire Pudding — Step by Step
Step 1 — Make the Batter
Whisk the flour and salt together in a bowl. Whisk in the eggs, then gradually whisk in the milk until you have a smooth batter, similar to double cream in consistency.
Step 2 — Rest
Cover and rest the batter in the fridge for at least 30 minutes, or up to 24 hours.
Step 3 — Preheat the Oven
Preheat the oven to 220°C / 200°C fan / Gas 7. Add a small amount of oil or dripping to each hole of a 12-hole muffin tin, roughly 1cm deep.
Step 4 — Heat the Fat
Place the tin in the oven for 8–10 minutes, until the fat is smoking hot.
Step 5 — Pour the Batter
Working quickly, remove the tin from the oven and immediately pour the rested batter evenly into each hole, filling about halfway.
Step 6 — Bake
Return to the oven immediately and bake for 20–25 minutes, without opening the oven door, until risen, golden and crisp.
Step 7 — Serve
Serve immediately, straight from the oven, as Yorkshire puddings deflate quickly once out of the heat.
My Top Tips for the Best Gordon Ramsay Yorkshire Pudding
Get the fat properly smoking hot before adding the batter, as this instant burst of steam is what drives the dramatic rise.
Rest the batter for at least 30 minutes, as this relaxes the gluten and helps the puddings rise more freely.
Don’t open the oven door while they’re baking, as a sudden drop in temperature can cause them to collapse before they’ve fully set.
Work quickly when pouring the batter, since every second the tin is out of the oven, the fat cools and loses some of its rising power.
Serve immediately once baked, as Yorkshire puddings lose their height and crispness within a few minutes of coming out of the oven.
Serving Suggestions
Serve as part of a Sunday roast with beef, gravy and all the usual trimmings. They also work well as a base for a toad in the hole, filled with sausages before or instead of a traditional roast.
How to Store Gordon Ramsay Yorkshire Pudding
In the fridge: Best eaten immediately. Leftovers can be stored in an airtight container in the fridge for up to 2 days, though they won’t regain their original height on reheating.
In the freezer: Cooked Yorkshire puddings freeze well for up to 2 months. Reheat from frozen in a hot oven for 5–7 minutes to crisp back up.
Gordon Ramsay Yorkshire Pudding Recipe
Ingredients
Method
- Whisk flour and salt, then eggs, then milk into a smooth batter.
- Rest in the fridge at least 30 minutes.
- Preheat oven to 220°C / 200°C fan / Gas 7. Add oil to muffin tin.
- Heat tin in oven 8–10 minutes until smoking.
- Pour in batter quickly, filling holes halfway.
- Bake 20–25 minutes without opening the door.
- Serve immediately.
Notes
Frequently Asked Questions About Gordon Ramsay Yorkshire Pudding
Why didn’t my Yorkshire puddings rise?
This is almost always from the fat not being hot enough when the batter went in, or from a batter that wasn’t rested. Both steps matter for a proper rise.
Can I make the batter ahead of time?
Yes — it can be made up to 24 hours ahead and kept covered in the fridge, which some people find gives an even better rise than a shorter rest.
Why did my puddings collapse after coming out of the oven?
This is fairly normal, as Yorkshire puddings do deflate somewhat once removed from the heat. Serving them immediately minimises this.
Can I use a different fat instead of vegetable oil?
Yes — beef dripping gives a richer, more traditional flavour and works particularly well if you’re serving these alongside roast beef.
