Yorkshire puddings are a quintessential British staple, essential for any Sunday roast, and everyone has their own secret method for achieving the tallest, fluffiest result. Grand Designs presenter Kevin McCloud recently shared his unconventional technique on the Dish from Waitrose podcast, revealing that he swaps traditional olive oil for coconut oil to get the perfect rise.
Kevin McCloud's Yorkshire Pudding Method
During the podcast, hosted by chef Angela Hartnett and DJ Nick Grimshaw, McCloud explained that he does not use neutral oil or olive oil. Instead, he relies on coconut oil, which he heats until it is extremely hot and smoky before adding the batter. He also emphasized using more eggs than typical recipes call for, often using four eggs in his mixture.
"I like to cook with a bit of coconut oil, high temperature and all that. I find it gives a good rise on the Yorkie," McCloud said. He added that the combination of coconut oil and extra eggs ensures a light, airy texture.
Tips from Chef Angela Hartnett
Angela Hartnett endorsed McCloud's approach and added her own advice: prepare the batter the day before to allow it to rest, similar to her restaurant practice. She also stressed the importance of keeping the oven door closed during cooking to prevent heat loss, which can cause the puddings to deflate.
"But other than that, it's about hot temperature, hot oil, whatever you're using... and as you say, in and close the door," Hartnett said.
Why Coconut Oil Works
Coconut oil has a high smoke point, making it ideal for the high heat required for Yorkshire puddings. The oil's composition helps create a crisp exterior while allowing the batter to rise dramatically. This method, combined with a rested batter and consistent oven temperature, yields consistently tall and fluffy results.
