Yorkshire puddings turn out taller and tastier if you avoid using olive oil, which has a low smoke point and can leave them flat and greasy. Nicky Corbishley, an award-winning cook and founder of Kitchen Sanctuary, recommends using beef dripping, lard or vegetable oil instead.
Why olive oil fails
Olive oil is the most common cooking fat in British households, but it has a very low smoke point, meaning it cannot withstand high temperatures well. It tends to break down when exposed to high heat and can produce a bitter, burnt flavour that ruins the batter.
Using olive oil will not get the tray hot enough for the puddings to rise properly, so they are likely to come out doughy and greasy. Corbishley 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.”
High-smoke-point fats for crispier results
Vegetable oil has a much higher smoke point than olive oil, making it better for cooking at high temperatures. For the crispiest, tallest Yorkshire puddings, use beef dripping, lard or vegetable oil.
How to make homemade Yorkshire pudding
You will need 160g of plain flour, four medium eggs, 200ml of semi-skimmed milk, six teaspoons of beef dripping (or lard or vegetable oil), and salt and pepper. A metal cupcake tray with six or 12 holes is also required.
Place the flour in a jug, make a well in the centre, and add the eggs, stirring thoroughly with a whisk. Slowly bring the flour into the centre with the eggs, then add the milk and stir until thick. It is fine if the mixture looks lumpy.
Chill the batter in the fridge for at least 30 minutes, or ideally overnight, to allow the flour granules to swell, resulting in a puffier pastry. Preheat the oven to 220°C and add the cooking fat to the tray—one teaspoon per six-hole hole or half a teaspoon per 12-hole hole. Heat the tray in the oven for 10 minutes.
Season the batter with salt and pepper and whisk it. Carefully remove the hot tray, holding it at arm's length as the fat may spit. Pour the batter into each hole and return the tray to the oven immediately. Cook for 15 to 18 minutes without opening the oven door until the 15-minute mark, or the puddings may deflate. The result should be golden, crispy and tall Yorkshire puddings.
