It might be easy to simply buy Yorkshire puddings out of the store and throw them in the oven, and it turns out they are even more delicious if made from scratch.
Jeff Baker, a Michelin Star chef who previously worked for Queen Elizabeth II, has shared his “tried and tested” recipe for making the perfect Yorkshire puddings.
According to the professional, Yorkshire puddings will come out their crispiest and fluffiest if you prepare a tray with hot oil to put them beforehand rather than simply cooking them quickly in the oven.
Jeff, who now works for the butchers Farmison & Co has shared his recipe on their website. He said “There is no better accompaniment to an incredible Topside or Sirloin Beef joint than the traditional Yorkshire pudding.
“The trick to creating a perfectly risen pud that is still crispy around the edges and soft in the middle is to ensure the fat is practically smoking before putting the batter in the trays.”
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To make Jeff’s perfect Yorkshire puddings, you will need:
- 100ml full-fat milk
- 100g of plain flour
- Two extra large eggs
- Salt and pepper
- Fat for cooking – buy duck or goose fat from the supermarket or use your roast drippings
According to Jeff, use the freshest eggs possible if you can and use a handheld whisk to mix the ingredients to ensure you get the best batter possible.
You will also need something to cook the Yorkshire puddings in such as a muffin or cupcake tin.
