Chef shares ‘untold’ trick to making perfect Yorkshire puddings

No festive feast is truly complete without Yorkshire puddings – particularly when they boast a crispy exterior and a light, fluffy interior.

To ensure your Christmas dinner surpasses all previous efforts, chef Max has revealed his previously ‘untold’ secret to achieving perfect Yorkshire puddings.

Operating under the name Meals with Max on TikTok, he guides his followers through both the preparation and cooking stages, while encouraging them to steer clear of “shortcuts” during the festive period.

He said: “POV: You’re about to make the best Yorkshire puddings of your life! Crispy edges, fluffy centres, and zero frozen shortcuts. These will steal the show at your Christmas dinner.”

When outlining the ingredients required to produce six Yorkshire puddings, he explained you’ll need 150g plain flour, 150ml milk, 3 eggs, 1/2 tsp salt and vegetable oil.

Elaborating further, he added: “Leave the batter to rest at room temperature for 30 minutes. Heat the oil until it’s super hot before adding the batter.

“Cook on the highest oven temperature setting [for about 20 minutes]. Don’t open the oven while they cook.”

Responding to his post, one user said: “Use beef dripping instead of oil… thank me later.”

Another user added: “Never had problems making Yorkshires, but saw something where they put the batter in fridge.

“I gave it a try and definitely notice a difference, they seem to cook more evenly and better in middle part.”

One user suggested: “The simplest recipe is measure out however many eggs you want to use, then equal quantities of milk and flour, I just crack eggs into a cup and then fill flour and milk to same level.

“Super simple and works every time as don’t have the inconsistency of different sized eggs.”

Another chimed in: “I do they’re lovely and come out huge my granddaughter likes watching them cook.”

A final user advised: “Even easier. Crack eggs into a glass, then equal amounts of milk and then flour.”

Good Food shared their own tips: “Use a fat that will get hot enough to puff up the Yorkies. Olive oil isn’t the best choice, but sunflower or vegetable oil reach a higher temperature, which is essential for achieving the maximum reaction when the batter is added.

“Yorkshire puddings are made with a classic batter, but switching up your egg quantities can make a difference. Using one extra egg white could help make them extra tall.

“Don’t put your Yorkshires on the very top rack, or they will hit the roof and you’ll end up with a squashed pudding.

“Plain flour is preferable to use in order to achieve fluffy, well-risen Yorkshire puddings. Self-raising flour can actually cause more of a flat result as they may initially over inflate on cooking then collapse.”