A classic British recipe that is a staple in any Sunday roast or holiday dinner. This Yorkshire pudding is a cross between a souffle and a popover. The idea is for the pudding to soak up all the delicious juices and sauces from your meat dish. Our pudding is made with Star of the West milling flour, thyme, worchestire sauce, wild black pepper, whole milk and lashings of beef fat. Makes 20 servings.
- 150g flour, All purpose
- 6 eggs
- 110g water
- 150g milk
- 1 teaspoon salt
- Pinch of pepper
- 100ml of oil or beef fat
- To make the batter, sift the flour into a bowl holding the sieve high, make a well in the center
- Break the eggs into it and beat with an electric hand whisk (you can also use a balloon whisk), gradually incorporating the flour, and then gradually add and beat in the salt, pepper, milk and water. When it’s all in slide a rubber spatula all around the sides and base of the bowl to get any escaped bits of flour. Whisk one last time. (See Chef’s Tip below*)
- If you are cooking your Yorkshire to accompany a roast, about 15-20 minutes before the meat is due to come out of the oven, increase the oven to 375f add the beef fat (or oil) to the pan and place it in the oven to heat, for 10 minutes.
- While your meat is resting, or when you are ready to cook the Yorkshire, place the pan or tin over direct heat, turned to high, while you pour the batter into the sizzling hot fat.
- Immediately return the tin to the highest shelf in the oven.
- The pudding will take 25-30 minutes to rise and become crisp and golden.
- Serve as soon as possible: if it has to wait around too long it loses its crunchiness. If that does happen, pop it under a hot grill or back in the oven to crisp up.
*Chef’s Tip: If you like the lightest and fluffiest yorkshire puddings and you want them to rise 3x as much, all you need to do is add time. For every day you allow it to rest it will rise that much more, The perfect rest time is 3 days. However, this mix keeps for up to six days and is a great go to for cocktail apps, for a beef entree and of course, with strawberry jam for dessert.