How To: Perfect Yorkshire Puddings Recipe
7th February 2021
From our Group Head Chef, Stewart
Celebrating National Yorkshire Pudding Day
Is a roast really a roast without a huge Yorkshire pudding as the centre point? If you are anything like us then the Yorkshire pudding is a must and means you can barely fit anything else on the plate. Traditionally served with a beef roast but when they are this delicious there are no rules!
See below our Group Head Chefs top-tips for the most glorious puffed-up Yorkshire Puddings.
Three simple rules to always follow:
- Allow the batter to rest
- Make sure the oil is piping hot
- Don’t open the oven door (whatever you do!)
For the perfect Yorkshire pudding the mix is best made a few hours in advance and left to rest.
To make 4-6 Yorkshire pudding you will need:
- 2 free-range eggs
- Whole Milk
- Yorkshire pudding mould of large muffn tray
When making the batter here is a simple way to measure out your ratios with no weighing required:
- Crack 2 eggs into a cup or container, mark where the level this comes to. Pour into a seperate bowl.
- Fill to the same mark with flour, add to the eggs.
- Fill again with whole milk, add to the eggs and then mix into a batter thoroughly until smooth.
- Let it rest for several hours at room temperature (this is really important)
- 30 minutes before serving (when you take out your beef for resting), heat your moulds in the oven at 220 degrees, until really hot.
- Once the moulds are hot add the beef fat or oil and return to the oven to heat (beef fat makes them taste amazing!)
- Whilst this is happening add a good pinch of salt to the batter mix and stir well to dissolve, do not whisk.
- Remove the mould from the oven and working quickly add the batter mix to the fat about halfway up the mould.
- Put back into the oven and reduce the temp down to 200degrees.
- Allow to cook for 15 – 20 min or until crisp but still soft inside.
Top Tip if using a standard muffin mould only fill the outer sides of the dish to allow even heat to flow around the pudding giving them an even rise.