Michelin star chef James Mackenzie has shared his perfect Yorkshire pudding recipe, a dish that is very close to his heart. As the owner and chef at East Yorkshire’s only Michellin-star restaurant, it is safe to say he knows a thing or two about the British classic.
Mackenzie owns the Pipe and Glass in South Dalton, which has glowing five star reviews. One TripAdvisor user said the food was “exceptional” and “better than ever”.
“I would never normally choose a Sunday roast but it was the best I have ever had”, shared Annie from York. “The beef was beautifully tender and tasty with a huge Yorkshire pudding, the veggies and duck roasties gorgeous and the cauliflower cheese was to die for. Husband had the halibut which he said was fantastic.
“Rounded off with the usual choice of baked chocolate sponge which was fab. Lovely service and a lovely treat,” she continued.
Luckily, Yorkshire pudding fans can get a slice of this heaven at home, after Mackenzie shared his recipe with Sky News today. Speaking to the news outlet, the top chef said that the pud was the “first recipe” that he ever made.
“I was about five or six, and I can remember cracking the eggs and whisking like mad, and my mum saying, “Carry on, they need more air” – but I think this was just a ploy to keep me occupied and had nothing to do with her recipe.”
He said the simple recipe includes an “excessive amount of eggs”, so you can make the “biggest Yorkies” ever. He also shared one common mistake – seasoning your batter too early.
“Make sure you let it rest before adding salt at the last minute before cooking – otherwise it affects the rise,” he advised readers.
Mackenzie’s full Yorkshire recipe is as follows:
Ingredients (makes 10)
- Six eggs
- 300ml full-fat milk
- 260g plain flour
- Goose or duck fat or beef dripping, or rapeseed oil if preferred
- Salt and freshly ground white pepper
Method
- Preheat the oven to 180°C/gas mark 4;
- Place the eggs and milk into a mixing bowl and whisk together, sieve the flour in and mix with a hand blender until you’ve got a smooth batter. Leave to stand for at least 10 minutes;
- In a 12-hole baking tray place a tablespoon of fat into each mould and put in the oven until smoking hot;
- Season the batter immediately before you pour it into the smoking hot tray – this will stop the salt breaking down the egg and your puddings will rise really well;
- Fill up 10 moulds nearly full around the edge of the tray, leaving two moulds in the middle free to allow the heat to circulate evenly;
- Bake for 35 minutes and don’t be tempted to open the oven door earlier or they will collapse.
