Yorkshire puddings are an absolute must for any proper roast dinner - and if you're ready to ditch the store-bought variety then this foolproof recipe from a pro baker is exactly what you need. Whether you're a kitchen newbie or a culinary whiz, you'll be slotting this gem into your Sunday roast routine in no time – and there's a sneaky ingredient that guarantees sky-high Yorkshires with spot-on texture every single time.
Don't be shocked if your diners start hounding you for the secret once they've had a taste. Candice Bannister, the founder of Candy's Cupcakes, spoke about her go-to trick: extra egg whites. She swears by them for achieving towering Yorkshires with impeccable consistency.
The baking expert shared: "Additional egg whites are the secret to creating extra tall Yorkshire puddings. However, you need to make sure you're using the same equivalent of each ingredient, so if you've increased your eggs, increase your flour and milk too. If you don't do this, then your Yorkshire puddings could end up being too dense.
"Although the taste can be quite bland on its own, due to its simple ingredients, the perfect Yorkshire pudding is all about the texture. It needs to be light in touch, crispy on the outside but soft and fluffy on the inside.". First off, crank up your oven to 220 degrees Celsius and get hold of your Yorkshire pudding tin. Each section should be filled with a small amount of vegetable oil.
Once that's sorted, pop the tin in the oven to preheat. Next, take two eggs and whisk them together with plain flour and milk in a large mixing bowl. Separate the yolk from the white of your third egg in a smaller bowl, then add the egg whites to the larger bowl and give it a good whisk, adding salt as you go. Once you've whipped up a smooth, lump-free batter, retrieve your preheated tray from the oven - the oil should be piping hot by now.
Carefully pour the batter into each section of the tin until it's about halfway full, then bake for around 20-25 minutes. By this point, your puddings should have risen and turned a lovely golden brown. If they haven't, keep a close eye on them and leave them in a bit longer. But remember, don't open the oven door if they're not ready yet, as this could cause them "to collapse," warns the expert.
