Dine with Dave

Apr 19, 2011
Posted in: Food & Drink   Posted by: Tracy

Cooking tips and recipes from our Head Chef, David Ross……

One of the nicest things ever is the Yorkshire Pudding. Whether it’s with your traditional Sunday roast or as a starter with onion gravy. You can even have it as a dessert with jam (only for true Yorkshire folk!).

Here’s my perfect method for a perfect Yorkshire pud from a Perfect Yorkshire Chef!

Try to remember to make the mix the day before for even better yorkies.

Plain flour

Semi-skimmed milk

Whole egg

Salt and pepper

If you use a mug full of flour then you need to use the same mug with half milk and half egg.

Sieve the flour into a bowl and add a pinch of salt and pepper. If you’re serving with roast beef you can add a teaspoon of horseradish sauce or for sweet yorkies add 2 teaspoons of sugar (it may sound strange but it’s yummy!).

Now add the milk and eggs slowly and mix together until you have a smooth consistency (if you have any lumps pass it through a sieve). The mix should be thick enough to coat the back of a spoon.

Image taken from www.cookuk.co.uk

Leave overnight or for at least 2 hours for the mix to settle.

Now you’re ready to cook them. Remember – keep everything HOT! Hot oven, hot tray, hot oil! Gas mark 7 or 220° for 25-35 minutes or until golden brown and crisp. DO NOT open the oven until 20 minutes has passed (if you really feel the need to check them).

I promise – they will rise!

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