In the realm of classic British comfort foods, few dishes hold a place as dear to the heart as Yorkshire puddings. Crispy on the outside and delightfully fluffy on the inside, these golden delights are a staple on Sunday roasts and holiday feasts across the UK. Here's James's secrets to making the perfect Yorkshire Puddings that will wow your family and friends with their mouthwatering taste and impressive rise.
1pint plain flour
1pint large eggs
1pint whole milk
A pinch of salt & ground white pepper
100g beef dripping or lard
Preheat your oven to 200°C and take a 12-hole Yorkshire pudding tin. Add a teaspoon of beef drippings or lard to each hole of the tin, ensuring they are evenly coated. Place the tin in the oven. Let the tin heat in the oven while you prepare the batter. The tin should be so hot it's almost smoking.
Take a pint glass and fill with plain flour. Tip the flour into a mixing bowl.
Now crack the eggs into the pint glass until full and tip into the flour.
whisk together to form a paste.
Fill the glass with the milk and then whisk into the flour & egg mixture. Combining the increments in this order should ensure the batter is lump free.
Season with the salt & pepper, pour into a large jug and leave to one side.
Allow the batter to rest for at least 30 minutes. This resting period is crucial as it allows the flour to absorb the liquid fully, resulting in a better rise when baked.
Once the batter has rested, fill your Yorkshire pudding tin. Working quickly, pull the entire oven shelf out towards you with a tick cloth or oven glove. Just enough so you can access all the pudding wholes, but not so much the shelf would fall if you let go. Take the jug to the pudding tin and fill the wholes. I prefer this method than trying to move the tin full of batter around the kitchen at pace. As the batter hits the fat, you should hear a loud sizzle.
Slide the shelf & tin back into the oven and bake for 40-45 minutes so the Yorkshire puddings hav puffed up and turned a beautiful golden brown. Avoid opening the oven door during baking, as this can cause them to deflate.