Yorkshire Pudding

Our answer

Nigella's Yorkshire Pudding recipe (from HOW TO EAT) cooks the Yorkshire pudding batter in a very high oven, which is usually 220-230°C (425-450F) or above. This high heat is needed as it turns the liquid in the batter into steam very quickly, helping the pudding to rise. To attempt Yorkshire pudding you would need to have an oven that can be heated to a minimum of 200°C (400F) plus a heavy cast iron skillet or similar heavy duty metal pan (not a clay oven dish).

Nigella's Dutch Baby is a sweet version of a Yorkshire pudding and well worth trying. It can be made savoury by omitting the vanilla and sugar from the batter and using 2 tablespoons of vegetable oil instead of the butter. The skillet and oil should be heated in the 200°C oven for about 20 minutes, until the skillet is very hot and the oil is almost smoking. A cast iron pan is useful as it holds heat very well and will not cool down quickly when the batter is poured in. Remove the pan from the oven, making sure your hands are well protected with oven mitts, and pour in the batter, then return the pan immediately to the oven and cook for 20-25 minutes, until the batter has puffed up and is golden brown. You may find that the centre remains slightly soft but the pudding should have crisp outside edges.