Dine with Dave
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.
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.
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!