The chef shares how long you should let the batter rest to make the ‘best’ Yorkshire puddings

Chef Chantelle Nicholson has shared her recipe for the perfect Yorkshire puddings – including the exact amount of time you need to let your batter rest for the “best” result

Warm Homemade British Yorkshire Puddings that are ready to eat
Making the perfect Yorkshire pudding is an art (stock photo)

A Sunday roast wouldn’t be the same without a Yorkshire pudding or two, would it?

But while many of us are guilty of pulling a few pre-made ones out of the freezer to pop in the oven, there’s nothing quite like one Homemade Yorkshire – how they perfect an exact science and art.

If you’ve ever been bothered by the squishy mess that was supposed to be your batch of Yorkshire Puddings, look no further because we enlisted the help of Chantelle Nicholson. Head chef at Tredwell’s in London and Group Operations Manager for Marcus Wareing Restaurants to teach us all the tricks we’re missing.

Chantelle can usually be found in the kitchen on a Sunday morning preparing batches of crispy, beautiful roast potatoes and beating the batter for her gorgeous Yorkshires, which look a lot better than everything I’ve ever cooked.

No roast is complete without a Yorkshire pudding (stock photo)


(Getty Images/EyeEm)

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So what’s Chantelle’s biggest secret?

Apparently it’s the rest of the dough. And while some people will tell you that if you want the fluffiest Yorkshires possible, you’ll have to wait overnight, Chantelle says that’s nonsense – as she only rests them for an hour.

But the results are tried and tested and will impress even the grumpiest of family members this Sunday.

Chantelle’s recipe for perfect Yorkshire puddings


  • vegetable oil
  • Equal amounts of flour, eggs and milk


Chantelle says you should start by preheating your oven to 210 degrees (gas mark 7) before filling a muffin tin halfway with vegetable oil and popping it in the oven for 15 minutes.

While the oil is heating the pan, place equal parts flour, eggs, and milk in a bowl.

The chef said: “Season the mixture well and puree with an immersion blender until smooth. Strain through a sieve into a pitcher.

“With the muffin pans still in the oven (if you can, otherwise be quick and don’t spill the oil on yourself!), pour the batter onto the top of each pan.”

The next step is to make sure the muffin tin is resting on a flat tray to catch any spilling oil.

Then close the oven door and let it cook for 20 minutes – without opening the door!

Chantelle added, “After 20 minutes, open and check that they’re fully cooked (no soggy bottoms), then remove the trays from the oven. You can strain off the excess oil and reuse it too.”

The chef also told us that while professional kitchens have more powerful and reliable ovens, all ovens reach up to 210 degrees. However, she advised experimenting with temperatures, as some home ovens aren’t as hot as the meter says.

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