How to make the perfect Yorkshire Puddings, by Wayne Benson, Head Chef, HRH Group (Scran Restaurant / Yorkshire Hotel)
According to Head Chef Wayne, the trick to a big, fluffy yet crispy Yorkshire Pudding is all in the equal measurements and leaving your batter to rest overnight in the fridge!
Recipe makes 12 big Yorkshire Puddings:
- 2 cups plain flour
- 2 cups whole milk
- 2 cups of whole egg
- Vegetable oil
How to make them:
Measure the plain flour, whole milk and whole eggs with the same cup or glass for an exact equal measurement.
Place the plain flour, eggs and milk together in a bowl and blend all of the ingredients together at the same time. Cover your bowl and allow your batter to rest overnight in the fridge.
When you are ready to use the batter mixture pre heat your oven to 184°C.
Take the batter out of the fridge and give it a quick whisk back up with a hand whisk, making sure everything is mixed in.
Fill your Yorkshire pudding tins ¼ full with vegetable oil and place in the oven to heat up. When the oil is very hot (almost smoking)fill the tins up to ¾ full with the batter. The batter should sizzle and start cooking as soon as you pour it in (if it doesn’t the oil is not hot enough).
Bake in the oven straight away at 184°C until they are golden and crisp. The length of time will depend on the oven, best to take look through the glass to see if they’re ready at approx. 20 mins. Do not open the oven door as they will flop!
If you like them extra crispy Wayne suggests turning them over once golden brown to crisp the bottom.
Eat them straight away, or cool down and freeze for use another day. They will last up to a month in the freezer. When heating up from frozen take them out of the freezer one hour before use and pop in the oven to crisp up again before serving.