The 5 Rules
- Hot tin + hot fat. If it doesn’t sizzle, it won’t rise.
- Rest the batter. 30–60 minutes improves structure.
- Don’t open the oven. Not even “just a peek”.
- Fill consistently. Same depth = same bake time.
- Finish with a dry-out. 2–3 mins in the switched-off oven for extra crisp.
Pro tip: Batter ratio that’s easy to remember: 1 egg = 100ml milk = 70g flour. Scale up as needed.
Troubleshooting
- Flat: tin wasn’t hot enough, or oven temp too low.
- Soggy: too much batter, or not baked long enough.
- Sticks: use more fat, or a better non-stick tin.
When to bake them
Yorkshires love high heat. Bake them while the meat is resting. That way you get maximum rise and you’re not fighting oven space.
Wellness note: Yorkshires are a carb-and-joy vehicle. Pair with a generous portion of veg and you’re golden.
Mini checklist
- Rest batter
- Tin + fat screaming hot
- Pour fast, close oven
- Dry out at the end