To celebrate Yorkshire Pudding Day we are serving up a virtual version of one of the key features of a roast dinner.
Traditionally the perfect accompaniment to roast beef, the Yorkshire pudding is at home with any roast meat, or even as a snack with a generous helping of jam!
We may call Nottinghamshire our home county but we’re just a hop, skip and a jump from the South Yorkshire border and whenever Yorkshire puddings appear on our lunch menu the catering team are inundated with recipe requests, as well as queue of squeaky clean plates heading for seconds.
To achieve a proper pud:
The oven must be hot
Measure the eggs first and then match this with equal quantities of flour and milk
The fat in the baking tins must be sizzling before the batter is added
Avoid opening the oven door when the puds are cooking
Our Yorkshire Pudding Recipe
Makes a large Yorkshire pudding serving 6-8
6 medium eggs - approximately 300ml
Equal quantity of whole milk to eggs
Equal quantity of plain flour to eggs
Sunflower oil for cooking
Salt and pepper to season
A handful of chopped parsley (optional extra!)
To make the batter sift the flour into a bowl
Add the eggs to the flour and beat by hand or with an electric whisk until smooth
Add the milk gradually to the batter mixture and continue to whisk until smooth
Season the batter with salt and pepper
Add the chopped parsley to the batter
Leave the batter to rest for 30 minutes
Heat the Oven to 230˚/gas mark 8
Add oil to a large roasting tin or each individual hole of a muffin tin and heat in the oven.
Remove the hot tin from the oven and add the batter.
Place the tins back in the oven for 20 minutes or until the puddings puffed and golden.