What makes Yorkshire puddings rise?

Steam from the batter in high heat

Why do many cooks rest the batter?

To relax gluten and help a better rise

How was it once often served?

Before the main course with gravy

What is toad in the hole?

Sausages baked in Yorkshire pudding batter

What did the Royal Society of Chemistry say in 2008?

A proper one should be at least 4 inches tall

Yorkshire Pudding Quiz: Batter, Hot Fat and the Perfect Rise

This Yorkshire pudding quiz opens the oven on Britain's favorite roast dinner side. Play 10 interactive questions on a batter of eggs, flour and milk, smoking hot fat, why steam makes it rise, resting the batter, not opening the oven door, the old custom of serving it first with gravy, toad in the hole and a scientists' rule about height.

Start Yorkshire Pudding Quiz

🎯 Daily Trivia Challenge • 🧠 10 Questions • ⏱️ 150 Seconds

Question 1 / 10 Time: 150s

Country
Which country is Yorkshire pudding from?
Batter
What is the batter made from?
Fat
What must be very hot before the batter goes in?
Rise
What makes Yorkshire puddings rise?
Door
Why should you avoid opening the oven door?
Rest
Why do many cooks rest the batter?
Meal
With which meal is it traditionally served?
First
How was it once often served?
Toad
What is toad in the hole?
Height
What did the Royal Society of Chemistry say in 2008?

Explanations: answer key for all 10 questions

Q1: Which country is Yorkshire pudding from?
Answer: England
It is named after a county.
Q2: What is the batter made from?
Answer: Eggs, flour and milk
It is like a pancake batter.
Q3: What must be very hot before the batter goes in?
Answer: The fat in the tin
Beef dripping is traditional.
Q4: What makes Yorkshire puddings rise?
Answer: Steam from the batter in high heat
Eggs help trap it.
Q5: Why should you avoid opening the oven door?
Answer: The puddings may collapse
Steady heat matters.
Q6: Why do many cooks rest the batter?
Answer: To relax gluten and help a better rise
Some rest it overnight.
Q7: With which meal is it traditionally served?
Answer: Sunday roast
Roast beef is the classic pairing.
Q8: How was it once often served?
Answer: Before the main course with gravy
It filled people up.
Q9: What is toad in the hole?
Answer: Sausages baked in Yorkshire pudding batter
It is a family favorite.
Q10: What did the Royal Society of Chemistry say in 2008?
Answer: A proper one should be at least 4 inches tall
It was a playful ruling.

Hot Fat, Steam and a Crisp Rise

Yorkshire pudding is an English batter pudding made from eggs, flour and milk. The batter is poured into a tin of very hot fat, traditionally beef dripping, and baked at high heat. Steam from the batter, trapped by the eggs, makes it puff up into a crisp, hollow cup.

Many cooks rest the batter to relax the gluten and keep the oven door closed so the puddings do not collapse. In 2008 the Royal Society of Chemistry playfully ruled that a proper Yorkshire pudding should be at least 4 inches tall.

It is a classic part of the Sunday roast with roast beef and gravy. In the past it was often served first with gravy to fill people up before the meat. Toad in the hole bakes sausages in the same batter.

What This Quiz Teaches

Food fans will enjoy these questions.

What goes in the batter
How it rises
How to bake it well
When it is served
Which dishes use it

Did You Know?

Giant Yorkshire puddings can hold a meal.
Muffin tins make small ones.
Yorkshire Pudding Day is in February.
Batter pours best when thin.
Leftovers can be eaten with jam.