Home cooks aiming for tall, crispy Yorkshire puddings should avoid olive oil, according to award-winning cook and Kitchen Sanctuary founder Nicky Corbishley. She says the oil's low smoke point prevents the batter from rising properly, leaving puddings doughy and greasy.
Why olive oil fails
Olive oil, a staple in many British kitchens, breaks down at high temperatures, producing a bitter flavour and failing to get the tray hot enough for a good rise. Corbishley recommends using a fat with a higher smoke point, such as beef dripping, lard, or vegetable oil for a vegetarian version.
She said: "I wouldn't recommend olive oil as it tends to give a little taste to the Yorkshires and has a lower smoke point. If you don't want to use lard or beef dripping, then I would recommend vegetable oil for a vegetarian version."
Simple batter recipe
Yorkshire pudding batter requires just five minutes of preparation: combine 160g plain flour, four medium eggs, 200ml semi-skimmed milk, and seasoning. Rest the mixture in the fridge for at least 30 minutes, or overnight, to allow the flour granules to swell for a puffier result.
Preheat the oven to 220°C and heat the fat in a cupcake tray for 10 minutes before pouring in the batter. Bake for 15 to 18 minutes without opening the oven door to prevent collapse.
