Sunday Lunch - Making the perfect Yorkshire pudding
Fresh from the Good Food Awards "Highly Commended" nod for Best Sunday Lunch, Head Chef Felix Rayment gives shares how to make the perfect Yorkshire pudding!
How to Make the Perfect Yorkies
Sunday lunch just isn't Sunday lunch without yorkies! Traditionally served with beef, these have become a staple every Sunday, so I thought I'd share some secrets to a Yorkshire that rises every time, and is a credit to any Sunday roast table.
Firstly, you should always make sure that you use equal quantities of plain flour, eggs and whole milk. It is important that these quantities are measured by volume and not weight; for example, using a measuring jug with 200ml of each. To produce the finest possible yorkies, it is important at this stage to make sure that you use good quality, fresh, free range eggs with nice orange yolks.
To make the yorkie batter, you must thoroughly whisk all the ingredients together. Those who own either a blender or food processor, you may find this process easier. Once this is complete, you simply pass the whole mixture through a fine sieve to remove any flour lumps or pesky egg shells.
Next, to ensure that your yorkies rise and has the aeration that is needed, the batter will need to rest in the fridge for 24 hours. We advise that you apply cling film to your bowl of batter so you are not simply left with skin. We personally let our yorkies rest for approximately 48 hours for further rising.
Now, onto cooking the yorkies. First you must oil your pan well and place your pan in the oven until the oil is hot. Have your batter ready in a jug and pour into the pan as soon as you remove the pan from the oven. Ideally, you want your mixture filled around half way up the side of each mould.
As soon as the pans are full, put them straight back into the oven at 180c and leave to rise for approximately 15 minutes, at which point, the visible part of the yorkie should be nice and golden.
When this is complete, remove the tray from the oven, flip the yorkies upside down and place the tray back into the oven for a few minutes until they too are golden. This is to ensure each of your yorkies will not collapse.
Sunday lunches can be tricky at home because domestic ovens can struggle with the extra load, so why not try making your Yorkshires ahead of time? If you are reheating your yorkies later, make sure that you store them upside down and not in the fridge in order to prevent them from going stale. If you are looking to freeze them however for another occasion, they can be reheated from frozen in around 3-4mins at 180c.
I hope this helps you to create a great taste, and a great crunch, to your family Sunday roast.