It’s the time of year when we all love nothing more than sitting down to a roast dinner. Whether you eat your roasts on a Sunday or during the week, you can never beat Yorkshire Puddings with your roast beef. Today, we are sharing a few tips on how to make the best Yorkshires and a few recipes from the best chefs in the UK.
- Don’t use olive oil – you need oil that will get very hot. Choose either vegetable or sunflower oil instead.
- Leave the batter out of the fridge before you begin cooking them. The batter should be rested and not chilled.
- Add an extra egg white to the batter if you’d like your Yorkshires to be nice and tall. They’ll make an impressive statement on the plate.
- Never put the Yorkshires on the top shelf of the oven. They need space to grow.
- The best way to get a good rise is to ensure the oil is nice and hot before you pour the batter in.
James Martin’s Yorkshire Puds
James leaves his batter to rest for at least 30 minutes before cooking. Let the batter rest in the fridge but remember to allow it to warm up a little before you put them in the oven. Click here for the recipe and the ingredients.
Jamie Oliver’s Yorkshire Puddings
Watch this quick 5 minute video from Jamie Oliver. Jamie shares his tips and tricks to create Yorkshire puddings that are crispy on the outside and chewy on the inside. Listen to his tip on coating the back of the spoon!
Gordon Ramsay’s Yorkshire Pudding
Finally, we are sharing the recipe from Gordon Ramsey. You can prepare this recipe up to three days in advance providing the batter is kept in the fridge. Click here for the full recipe to create 12 puddings.