Kitchen rescueBaking and pastryHard to save: start again

How to fix flat Yorkshire puddings

Yorkshire puddings that haven't risen won't rise again, but they're still good to eat with gravy. For the next batch, make sure the fat in the tin is very hot before the batter goes in.

How you can tell

Puddings are flat, dense or pancake-like
They have soggy, oily bottoms
They rose and then sank when the oven door was opened

Why it happens

Yorkshire puddings rise because the batter is full of liquid that turns to steam in a very hot oven, puffing up the batter before the egg and flour set around it. If the fat in the tin isn't hot enough, the batter sits in it and soaks it up instead of starting to cook and rise straight away. Opening the oven door lets heat escape, so the steam collapses before the puddings have set. A batter that's too thick or too thin, or an oven that's not hot enough, also stops them rising well.

How to fix it

Option 1Serve them anyway

Serve them with plenty of gravy, which hides the texture

Option 2Use them in another dish

Use leftover flat puddings as a base for toad-in-the-hole style dishes or fill them with stew

Next time

Heat the oil or dripping in the tin in a very hot oven until it's smoking hot before adding the batter
Pour the batter in quickly and get the tin back in the oven straight away
Keep the oven door closed until they're risen, crisp and golden
Rest the batter before cooking and give it a quick whisk just before using

Terms on this page

BatterA liquid or semi-liquid mixture of flour with eggs, milk, water or other liquid, used for pancakes, cakes and Yorkshire puddings or for coating food before frying.

General kitchen guidance, not food-safety advice. If food may be unsafe, for example undercooked meat or anything left out too long, follow the Food Standards Agency and throw it away if in doubt.