The Yorkshire Pudding!

I could wax lyrical about Yorkshire and the great food the Yorkshire Coast has to offer, what we are famous for, and just generally how lucky we are to live in such a beautiful place that has an abundance of amazing produce.

But for me personally the pinnacle has to be the Yorkshire pudding. Put the words Yorkshire and Pudding together, and an image of a crisp, golden beauty dipped with gravy comes to mind and I can not think of anything more delicious to make this March.

There are many dishes that you can make using Yorkshire Puddings as it is so versatile, including filling them will sausages to make toad in the hole, having them on the side to accompany a roast dinner or you can have them on their own with lashings of gravy however some will love them with jam or fruit and syrup.

There are various recipes (and the method is always a hotly debated topic) but we’re happy to lend a hand and if you are just starting out on your pudding journey we can recommend stocking up on equipment at the Magpie Kitchen or Proudfoots.

So Very Yummy and Versatile

So, without further ado let’s look at the utensils, ingredients and the method used to help make the perfect Yorkshire Pud, or 12 which is what we do!

You’ll need:

Oven Glove

Mixing Bowl

Large handheld balloon whisk (or Electric Whisk)

Baking Tray

You can buy a 4 Pud baking tray but as I love them so much a 12-cupcake baking tray is what I use.

Ingredients for about 12 Puds – 

Vegetable oil, 

2 large eggs, 

100g Plain flour (Never self-raising)

100ml of milk

Pinch of salt and pepper (optional)

Method

Heat the oven to 230C or gas mark 8

Drizzle a little oil into each cup on the baking tray and place it into the oven to heat up, this can take between 10-15 mins as the oil needs to be very hot to get that sizzle! 

Whilst the oil is getting very hot, you can add the flour, eggs and milk to the mixing bowl and beat the mixture with the whisk until smooth, you can test its just right by using making sure the mixture falls from a spoon with the same consistency as double cream, it doesn’t want to be runny.

When the oil is ready and very hot, (you can test its hot enough by dropping a small amount into the cup and ensuring it starts cooking with a sizzle!) using the Oven glove, carefully take out the tray and fill each up cup about a third of the way with the batter mixture.

Tray back in the oven for 12-15mins and voila perfect puddings ready for your dish of choice.

By Charlie - Lover of customer service and retail experiences.

Lover of customer service and retail experiences.

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