Tuesday, 30 August 2011

Perfect Yorkshire Pudding Recipe and You Tube Film with Diana Garne

When was the last time you made Yorkshire puddings to go with your roast dinner? When I worked as a commis chef I used to love a Sunday because the chef would make the most amazing Yorkshire puddings I have ever tasted! They were so light and were huge and tasted fantastic. I often asked him how he made them. He always showed me how, he would show the technique, the basic Yorkshire pudding recipe but would never tell his secret recipe for Yorkshire puddings!

Chefs and their secret recipes! I never found out what chef Andy's famous secret recipe for Yorkshire pudding was but I did perfect my own and love cooking them with my roast dinner plus the kids love them!
So next time you are having a roast dinner then make sure you make your own Yorkshire puddings. Please do not buy the ready made frozen ones from your supermarket, although these are quick and easy to make they are just not the same and if you have never made your own then try it and you will see what I mean.
Below is the basic Yorkshire pudding recipe and method plus a wee video with Diana Garne showing you how she makes them, have fun and enjoy.

Best Yorkshire puddings

The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot – and don’t open the oven door!
Makes 8 large puds or 24 small

Preparation and cooking times

Preparation time Prep 5 mins
Cook time Cook 20 mins
Vegetarian Freezable Vegetarian

Heat oven to 230C/fan 210C/gas 8. Drizzle a little oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
To make the batter, tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.


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