So it’s finally here, my first post! One of the reasons it’s taken me so long to get my blog up and running was that I couldn’t decide what to write about first. It had to be about something that meant something to me and as a proud Yorkshireman there was only one real option, the mighty Yorkshire Pudding.
If you’re lucky enough to come from Yorkshire you will understand how important it is that every true Yorkshire man and woman be able to create a perfect crispy pud. Any sign of a frozen aunt Bessie’s will see the culprit cast out of this fine county.
It’s all about the rise, no one likes a flat one. Some would say it’s a science, in fact the Royal Society of Chemistry has suggested that “A Yorkshire pudding isn’t a Yorkshire pudding if it is less than four inches tall”. Hopefully with my fool proof recipe you’ll never have to suffer the embarrassment of flat Yorshire pud.
- 2 Large eggs
- 100 ml Milk
- 70 g Plain Flour
- 1 Tbsp Lard or oil for cooking
reheat the oven to 230°C, add a tsp of lard or oil into the pudding tins and leave in the over until hot.
To make the batter beat the eggs and add the milk, pour in the flour and whisk, don’t worry if there’s a few lumps. If you can, put the mixture in the fridge for 20-30 minutes until there are a few bubbles on the top. I find this makes the puddings rise a bit better.
Take the mixture out of the fridge and season with salt and pepper. With an oven glove quickly but carefully open the oven door, pull out the tray and pour in the mixture. Try and keep as much heat in the oven as possible. Leave in the oven for 25-30 minutes until golden-dark brown and fully risen. Don’t be tempted to open the oven door to check on them otherwise you’ll be serving Yorkshire pancakes rather than puddings.