Yorkshire pudding recipes date back to the 1700s, with a pudding sometimes used as a main dish because they were a cheap way to feed the family. Although there are ready made Yorkshire puddings on the market, one former royal chef has shared his recipe on baking tasty homemade ones.
Yorkshire puddings are typically served with a roasted joint of beef along with vegetables such as carrots, parsnips and gravy.
However, many people like to serve Yorkshire puddings with any roast dinner meat including chicken and turkey.
Jeff Baker, Executive Development Chef at Farmison & Co, who has also cooked for Her Majesty explained how to make the perfect Yorkshire pudding.
He said: “The trick to creating a perfectly risen pud that is still crispy around the edges and squidgy in the middle is to ensure the fat is practically smoking before putting the batter in the trays.”
Firstly, use a handheld whisk to mix all the ingredients besides the fat together until it forms a smooth batter.
Then leave the mixture for a couple of hours at room temperature.
Resting the batter allows the starch molecules in the flour to swell, meaning the Yorkshire pudding will be lighter but still crisp.
Jeff then recommends preheating the oven to 200 degrees Celsius fan assisted or 220 degrees Celsius without a fan.
He said: “It may sound obvious, but having fresh potatoes to make roasties is the first step to perfection.
“You should never try to use old potatoes when cooking as they could be rotten which is sure to make you very, very ill.
“When you buy your potatoes, you should inspect them for any signs of damage and then place the perfect potatoes in a cardboard box or paper bag – this ensures the best ventilation.”
The chef added: “Yes, there are perfect potatoes for roasting! By choosing the best potato for the job you can ensure that you will get the gorgeous crispy edges and fluffy middle that we all dream of.
“I would recommend King Edwards or Maris Pipers. However, your standard white potatoes will also work, you just may need to give them a good shake in a sieve after par-boiling to fluff them up.”