Sunday 3rd February is British National Yorkshire Pudding Day.
Loved not just in Yorkshire but the world over, these high-risers deserve a day all to themselves.
Whether you like them sweet or savoury, large or small, getting the simple Yorkshire pudding ‘just right’ is not always easy. This Tim Bilton recipe, taken from his book Bilton’s Basics, should give you a nudge in the right direction.
The story goes that this recipe was brought back to England by the crusaders, who told their wives about a wonderful French dish called soufflé they had tried en route to the holy land.
They apparently listed the ingredients pretty accurately, but forgot to mention the bit about the amount of beating required. So the dish fell flat, but not in our part of the kingdom, where it’s our ‘national’ dish. Approach it without fear – this recipe has never failed to rise to the occasion.
200g plain flour
Pinch salt and ground white pepper
Knob of dripping
All you have to do is use a cup or mug and fill each time with your ingredients. e.g. cup of plain flour sieved, cup of milk and water – half and half, pinch of salt and pepper and whisk together.
Add a cup of eggs to the flour mix and whisk. Leave to rest.
At the Butchers Arms we make our Yorkshire pudding batter the night before and leave in the fridge (don’t ask why, they just make a better Yorkshire pudding).
Remove the batter from the fridge and whisk again.
Heat your Yorkshire pudding trays with a knob of dripping and place in a hot oven for 15 minutes.
Carefully remove the now hot trays from the oven. The fat will be very hot, almost with a blue hazy smoke.
Add the batter to the Yorkshire pudding tins. The batter will sizzle as it hits the side of the tins. Fill to about three-quarters full.
Place in the oven approximately 180ºC and leave until well-risen and golden brown.
Tip: Don’t open the oven door too early or the Yorkshire Puddings will fall flat.
Bilton’s Basics is out now.