Yorkshire puddings are a staple of any great roast dinner, but achieving those perfectly puffed, golden delights can sometimes feel like a culinary gamble. While tradition dictates that the oil must be piping hot before you add the batter, I’ve discovered a controversial technique that works beautifully in the AGA—and perhaps even in a conventional oven (though I haven’t tried it yet!).
Here’s the twist: start cold. Yes, you read that right. Forget heating the oil to the smoking point. Instead, place your muffin tray into the AGA with both the oil and the batter cold, and let the magic happen.
How It Works:
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Prepare Your Batter
Whisk up a traditional Yorkshire pudding batter - 100g Plain Flour, 3 eggs, beaten, 225 ml milk and a pinch of salt. Leave to rest for 30 mins, if you have the time.
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Add Cold Oil to the Tray
Pour a small amount of vegetable or sunflower oil into each compartment of your 12 hole muffin tray. Keep it cold—no preheating!
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Pour Batter Onto Cold Oil
Ladle the batter directly on top of the oil, divide equally across the tin.
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Straight Into the AGA
Place the tray in the AGA’s roasting oven (or a very hot conventional oven). Bake for about 20 minutes and the Yorkies are well risen and golden brown
The Results
This unconventional method delivers Yorkshire puddings that rise evenly, with a crisp exterior and fluffy center. The gradual heating seems to create a perfect synergy between the oil and the batter, ensuring no stodgy middles or uneven puffing.
Some purists may scoff at skipping the “smoking hot oil” step, but as far as I’m concerned, this technique is foolproof. The AGA’s consistent heat is a game-changer for this approach, although adventurous cooks might want to try it in a conventional oven too.
Perfect Yorkies every time—who could argue with that?
