Yorkshire puddings are notoriously hard to get right, but a top chef has revealed the one mistake many of us are making that’s causing the fluffy bakes to fall flat
If your Yorkshire puddings aren’t rising to the occasion, it might be down to a simple yet vital error.
Let’s face it, everyone adores a good Yorkshire pud. Ideal for soaking up gravy, these golden morsels are the crowning glory of any Sunday lunch. Yet, many home cooks struggle to achieve that dream rise, often ending with their creations more pancake than puff.
The secret to success, says Jeff Baker – a top chef who has even served royalty – is all in the eggs. Baker, an executive development chef for Farmison & Co, insists that nothing less than the freshest eggs will do if you aspire to the loftiest, crispiest Yorkshires. With extensive experience and devotion to perfecting the iconic British side dish, he explains it’s not just about the ingredients but also how you handle them.
He advised: “There is no better accompaniment to an incredible Topside or Sirloin Beef joint than the traditional Yorkshire pudding. The trick to creating a perfectly risen pud that is still crispy around the edges and soft in the middle is to ensure the fat is practically smoking before putting the batter in the trays.”
Sharing his ultimate, “tried and tested” guide, Baker benevolently offers his wisdom to aid us in crafting approximately 12 picture-perfect Yorkshire puddings. Ingredients and method follow.
It’s really that easy to whip up tasty Yorkshire puddings that are the ideal side dish for your Sunday roast. Just remember not to open the oven door while they’re baking, as a sudden temperature shift could make them deflate before they’re done.