Yorkshire Pudding: the Secret is NOT in the Recipe

Finally, success!

The failed one :D

Long, long time ago, I baked Yorkshire pudding once. Mekar seadanya, tarok di blog biar bisa ikutan event online World Bread Day: After Hours Party. Lumayan happening kala itu di kalangan foodblogger Gen X. Ahemmmm...

Beberapa tahun yang lalu sering bikin adonannya, tapi digoreng! And you know, it's delicious! Minyak memang enak 😄

Now the triumph finally arrived! Akhirnya bikin lagi properly — ngembang maksimal, dry crunchy on the outside, kopong tapi ada lelembutannya di dalam. Gurih, eggy, enak.

My Personal Review

Tekstur mirip kulit kue sus, tapi ngaret kayak roti. Maybe because I used a blender to mix the batter? I don’t know. I figured, kalau disiram gravy memang bakalan enak banget.
But nevertheless, tetep enak, nyenengin, gampang bikinnya, seru ngeliat mekarnya di oven. Therapeutic, even.

The Real Secret

Surprise, surprise — rahasia suksesnya bukan di resep.
You can use any recipe you like. The first time, I used Gordon Ramsay's recipe — the one I usually use for the fried version.
It failed. Not because the recipe was bad, but because my technique was wrong.

So I did my homework. I searched YouTube, found where and how I messed up, and now I’m here to walk you through the fixes.

The No-Recipe Recipe

On my second try, I used practically no recipe. Just this one-liner:

{ 1 part volume eggs : 1 part volume milk : 1 part volume flour } + salt + pepper
I went with: { 1 cup eggs : 1 cup milk : 1 cup flour } + salt + pepper

I fixed all my mistakes and did it right this time. And boom— the pudding was a mountain-high success.

Hah! How simple is that when we finally know? MasyaAllah.

The Actual "Secrets" (Let’s Not Gatekeep This Joy)

Here’s how you get Yorkshire pudding that’s crunchy, kopong, gurih, and glorious:

1. Let the batter rest
   In the fridge, airtight, for a few hours. I did it overnight.

2. Bring to (almost) room temperature
   Mine was still slightly cold — not quite room temp, but not refrigerator-cold either. Still worked like magic.

3. Preheat your oven like a sauna
   I cranked mine to the highest heat (around 220°C) for 15 minutes.
   You’ll know it’s hot enough when you regret not wearing a tank top 😅

4. Heat your pan + oil until angry hot
   A couple tablespoons of oil in your pan (I used a loaf glass mold), swirled to coat the base and sides.
   Pop it in the oven for another 10 minutes — yup, that long. The oil and pan should be sizzling hot.

5. Pour & pop in oven FAST
   Fill only 1/4 or 1/3 of your pan. More than that = no rise, no crisp.
   Mine was only 1/4, and look how big it was!
   It should sizzle immediately. Then quickly close that oven and don’t peek.

6. Observe like a proud parent (from a distance)
   After 15–20 mins, peek through the glass. Don’t open the door.
   If it’s dark at the bottom/top, reduce the heat. If still golden, give it 5–10 mins more.

7. Wait for the oil to vanish
   When the surface is clean (no more oil foam), and the color’s sturdy and golden brown, you may open the door.

8. Do the ketok test
   Tap with a wooden spoon. If it sounds hollow — success. Take it out. Cool it on a rack. Turn off that volcano you call an oven.

9. Serve and slide
   When cool enough to touch, turn the pan. Your pudding should slide out like a well-behaved miracle. Serve.
   En...joy.

What Went Wrong Last Time?

Here’s what I did wrong the first time (so you don’t repeat it):

• Batter was freshly made, hasn't been resting yet.

• Oil wasn't hot enough.

• Oven wasn’t properly preheated.

• Poured too much batter.

• Opened the oven door mid-bake (RIP, rise).

Classic rookie errors. Easily avoidable with a bit of patience and sweat.

Final Words (And a Tiny Challenge)

I hope your Yorkshire pudding rises as high as your happiness.

If you give this a try, tag me on Instagram @rubb3rsoul or comment below. Let’s celebrate your #PuddingProud moment together!

Love always,
Riana 💛