Looking for the Perfect Yorkshire Pudding recipe?
The first Sunday in February is National Yorkshire Pudding day in the UK, so we wanted to share this brilliant recipe for the best Yorkshire puddings we’ve ever tasted.
Michelin-starred chef James Mackenzie is a genuine made-in-Yorkshire chef, and he's been making Yorkshire puddings since he was a little boy. He now runs the Pipe and Glass Inn in East Yorkshire with his wife Kate and two children Toby and Molly.
James is the author of the award-winning cookbook On the Menu where you'll find his recipe for Perfect Yorkshire Puddings, along with an inspirational collection of recipes from one of the UK's brightest chefs.
In the book James says: 'Yorkshire pudding is the first recipe that I ever made. I was about 5 or 6 years old, and I can remember cracking the eggs and whisking like mad, and my mum saying, 'Carry on, they need more air,'; but I think this was just a ploy to keep me occupied and had nothing to do with her recipe. The recipe is simple and it uses an excessive amount of eggs which creates the biggest Yorkshires that you have ever made.'
PERFECT YORKSHIRE PUDDINGS - Makes 10
300ml full fat milk
260g plain flour
goose or duck fat, or beef dripping
salt, ground white pepper
Pre-heat the oven to 180°c.
Place the eggs and milk into a mixing bowl and whisk together, sieve in the flour and mix with a hand blender until you've got a smooth batter, leave to stand for 10 minutes.
In a 12-hole baking tray place a tablespoon of fat into each mould and put in the oven until smoking hot. Season the batter immediately before you pour it into the smoking hot tray; this will stop the salt breaking down the egg and your puddings will rise really well.
Fill up 10 moulds nearly full around the edge, leaving the 2 middle moulds free to allow heat to circulate evenly. Bake for 35 minutes at 180°c/gas mark 4, remove from the oven, enjoy.