Why It's So Essential To Rest Your Yorkshire Pudding Batter

Yorkshire Pudding is somewhat the opposite of what would usually be regarded as pudding in the U.S. In fact, they were first enjoyed as an appetizer before a main course. A dish whose birth is commonly associated with the North of England, Yorkshire Puddings are savory, crispy dough bowls usually served as part of a roast beef dinner. They are British icons. However, beneath their batter lies a number of secrets, and one such trick reveals how essential it is to let the batter rest before cooking. 

Looks can certainly be misleading, and while this pudding may appear easy to crack, they are notoriously difficult to master. With a typical combination of eggs, flour, and milk, why must this batter rest before cooking? Allowing the batter to rest will actually lead to a taller Yorkshire Pudding rise. Whether it's for a quick 30 minutes or overnight, higher Yorkshire Puddings are guaranteed to steal the plate and capture all the wonderful gravy. That means no more stumpy, gummy stacks.

The steps preceding the resting of the batter are as follows: Mix AP flour and eggs together until smooth, then whisk in the milk until a thin batter has formed. This is where you now leave the batter to rest at a cool room temperature for a minimum of 30 minutes and as long as overnight. 

A batter that has not had a chance to rest will risk a much smaller rise. Thus the puddings will be chewy rather than airy. A chewy pudding is not appetizing, and a taller height will help those puddings to get a genuinely crispy form and taste. This method of resting applies to cooking Yorkshire puddings in the air fryer, too, so follow this resting tip regardless of the cooking method. 

Besides resting, there's cold or room temperature batter: If you cook the batter when it's cold, your puddings are likely to be denser. This is perfect for those who plan to serve gravy inside the puddings, as their more bowl-shaped form will hold gravy well. If you cook the batter when it's at room temperature, it'll more likely have a thinner and crispier form. It's totally up to you and how you plan to use the puddings.

To achieve an even taller and more crispy Yorkshire Pudding, the trick is to heat the oil first in the pan before pouring the batter in. The batter will immediately start to sizzle, but that is normal. If you want a meatier aroma, you can use beef drippings instead of oil, and lard will also work if you like a fattier taste.

If you're looking for more sparkle in your Yorkshire Puddings, you could always consider adding additional ingredients to the batter mix. This could be mustard for a little herby heat, sage for an earthy feel, or chopped bacon to double down on meatiness. While Yorkshire puddings are typically savory, certain recipes preserve the traditional dessert-like sense of pudding. These can involve adding vanilla extract or a little citrus zest to the batter. It's also best to avoid overfilling the batter with extra bulky ingredients (like lardons) as this will also impact its rise. If you're a Yorkshire Pudding connoisseur, or you just fancy trying these out for the first time, rest the batter before cooking, and you'll see your puddings transform into towers.