How to Make Yorkshire Puddings in an Aga Range Cooker:

By: Graham Rogers

Prep Time: 45 mins
Cook Time: 20 mins
Makes: 1 hearty roast dinner portion

Follow this easy Yorkshire pudding recipe to impress your guests. And for me I was surprised when I made these as they are suitable for vegetarians such as myself. I thought the perfect Yorkshires would have beef dripping in but no!

Follow these instructions and you’ll get the best Yorkshire puddings you’ll ever have made in your Aga range cooker. Maybe (the horror!) you disagree? Send an e-mail and I shall test your way and report back!

Also is a good Yorkshrie Pudding Recipe for the Everhot – or any other oven or cooker. I am greedy and have both an AGA – at home and an Everhot – in my office. My AGA broke down recently and I was cooking on the Everhot in my office and taking the food home, across our village green…

Ingredients

Yorkshire Pudding Recipe Tips

• 4 large eggs (good ones!)
• An equal volume of milk (dairy free works fine too — almond or oat milk, e.g. Provitamil oat drink, is creamy and hard to distinguish from dairy milk)
• 150g plain flour
• A big pinch of salt (Himalayan pink salt works well)

Suggested Cookware

• A good sturdy tin that can hold heat and has deep “wells” for the Yorkshires — you’ll have hot oil in them
• A liner for the base of your oven to catch drips and oil splashes

Method

1. The trick is to use an equal volume of milk and egg. Crack the eggs into a mug, noting the level approximately. Pop the eggs into a large mixing bowl, then measure out an equal quantity of milk. Add this to the bowl and whisk in the flour until there are no lumps — it should be the consistency of double cream.
2. Now for the crucial bit! You need to make Yorkshires in a hot cooker, so make them first. If you leave them until last, as with a conventional cooker, they’ll be a limp, disappointing affair once you’ve used all the heat on the joint and roast potatoes. Keep them to one side when done and warm them up quickly on the base of the roasting oven when you’re ready to serve.
3. Grab your Yorkshire pudding tin — avoid floppy silicone Yorkshire trays, as these are dangerous with super-hot oil.
4. Fill each cup on the tin with 2–3mm of a light oil. Use something with a high smoke point, such as sunflower oil or a light (cheap!) olive oil.
5. If you have two oven shelves, remove one now and pop the other on the middle set of runners. These Yorkshires stand tall and strong — annoying when they stick to the shelf above.
6. Pop your Yorkshire tin in the oven carefully on the runners; you want it, and the oil within, super hot.
7. While the tin is heating, transfer your mixture from the bowl to an easy-pour jug. Give the tin a good 10–15 minutes on the base of the oven (you want it smoky/sizzly hot!) then carefully remove it, shutting the range cooker door.
8. Pour a good slug of batter into each depression — it should sizzle as it hits the hot oil. Fill to about a centimetre deep; don’t overfill.
9. As soon as you can (carefully — the oil is hot!) get the filled tray back into the oven, but on the shelf this time.
10. Give the Yorkshires 20 minutes, but check at around 15 minutes if you have a particularly hot range cooker. Don’t check too often or they’ll deflate.
11. You want them totally cooked through — they’ll then cool with their structure intact and can be reheated to look and taste as good as fresh when the rest of the roast is ready.

If you’re a soft southerner like me (true northerners eat Yorkshires as a starter so my Mother-In-Law tells me!), the only problem with pre-cooking them is that there are rarely any left by the time you sit down to eat.

This method ensures your yorkshire pudding recipe turns out perfectly every time. Remember, the key to a great yorkshire pudding recipe is in the preparation.

Once you master this yorkshire pudding recipe, you can experiment with different flavours and ingredients.

When using this yorkshire pudding recipe, make sure your oven is preheated to the correct temperature for the best results.