Gordon Ramsay’s Yorkshire Puddings Were My Slow Sunday Ritual

This time? I was sentimental. Like, quiet-laundry-day, mug-of-tea, thinking-about-grandparents kind of sentimental. It was Sunday. Rain tapping the window. I didn’t want to do much, but I wanted the house to smell like comfort. I hadn’t made Yorkshire puddings in forever—and Gordon Ramsay’s version just felt like the right kind of warm hug.

And when those golden little puffs rose in the oven? I swear, I almost cried. Not because of the flour or the eggs or the science—but because sometimes, baking something simple reminds you of who you are.

What Gordon Ramsay Would Do

Gordon treats Yorkshire puddings with reverence. Like, they’re not just “a side”—they’re the drama. He makes sure the oil is blistering hot, the batter is ice cold, and the oven door? NEVER opened once they’re in.

He’d yell “DON’T YOU DARE OPEN THAT DOOR!” even though you’re already sweating with anticipation. And he’s right. Because when that steam hits hot oil, and those little cups rise up like pastry balloons? It’s magic. British Sunday roast magic.

What I Changed (And Why)

I didn’t use beef drippings—wish I had, but I’m not roasting a whole cow on a chill Sunday. So I used vegetable oil, and honestly? It still gave me that golden crispness.

I also whisked the batter by hand instead of blending. Was it slightly lumpier? Maybe. Did it still puff up into golden clouds? Yep. I let the batter chill overnight in the fridge and felt very smug about that level of planning.

Last swap: I used a muffin tin instead of a traditional Yorkshire pudding tray. Because that’s what I had, and sometimes tradition has to bend to reality.

How It Turned Out

Bubbly. Puffy. Crispy on the edges with that perfect soft, almost custardy middle. They looked like little edible hats and smelled like cozy. I pulled them out of the oven and just stood there for a second—steam rising, feeling like maybe the world was okay for a minute.

I ate two immediately with salted butter and the tiniest drizzle of honey (don’t tell Gordon). No roast, no gravy, no stress. Just hot bread and peace.

So, Was It Worth It?

So much. These puddings didn’t just go with dinner—they were the moment. They made the house smell like someone loved me (even if it was just me loving myself with carbs). I didn’t rush. I didn’t multitask. I just baked, and it helped.

Would I make them again? Every rainy Sunday for the rest of forever.

How to Make Gordon Ramsay’s Yorkshire Puddings

Golden, airy, crisp-edged clouds of nostalgia. Best served hot and eaten immediately—no excuses.

Smart Tips

• Let the batter chill. Cold batter + hot oil = BIG puff.
• Preheat the oil until it’s sizzling. Like, scary hot. No sizzle = no rise.
• Don’t peek. Seriously. That oven door stays shut or they’ll collapse.
• Use beef drippings if you can. For that old-school roast flavor.
• Eat them hot. They lose their magic fast—don’t wait.

FAQs

Can I make these ahead?
They’re best fresh, but you can reheat them in an air fryer or oven to bring back the crisp.

What if I don’t have beef drippings?
Vegetable oil works great. Just make sure it’s HOT.

Can I freeze them?
Yep! Freeze once cooled. Reheat at 180°C for 5 mins.

Do I need bread flour?
It gives better structure, but plain flour works too in a pinch.