Cookery writer Adam Bush shares pro tips and tricks from the O kitchen
When you think of classic British recipes, Yorkshire pudding is one of the first that springs to mind.
A roast is nothing without them and they are dear to the hearts of many – one member of the O team confessed to eating them as an after-school snack dipped in Bisto gravy.
Making your own is worth the effort. There are lots of recipes for Yorkshire puds out there, with differing ratios, methods and techniques, but I’m pretty chuffed with how mine have turned out. The addition of vodka may seem surprising, but adding alcohol to any flour-based batter prohibits the formation of gluten, keeping the batter from becoming ‘doughy’. This same technique is used in Japan to keep tempura batter perfectly light (and Edd Kimber even uses it in his pastry on page 44).
Let’s also dispel a few Yorkshire pudding myths. First of all, making the batter in advance won’t make them any better (or any worse). I make my batter just before
I put the trays in the oven to preheat, giving it 20 minutes or so to come together before going into the oven.
Secondly, most recipes will advise you to get the fat scorching hot before adding the batter, some even advising to put the tin on the hob while you pour in the batter. While this does cause a rapid expansion of the batter, it’s in an uncontrolled way, meaning your puds can end up looking like misshapen asteroids. Once the fat is in the preheated tin, put it in the oven for 5 minutes to get hot and fully melted, then pour in the batter and you’ll end up with high-sided Yorkshires that could hold a pint of gravy each.
When it comes to ingredients, these really make all the difference. Whole milk, good-quality eggs and sea salt help create a superior pud. Vegetable oil for the tin will do, but beef dripping is better. When a batter is as simple as flour, eggs, milk and a cheeky bit of vodka, being cooked in beef dripping undoubtedly improves the flavour.
Yorkies tend to be left till the end of a hectic cooking session, but they actually reheat fantastically well. Make the batter ahead and cook them before the oven becomes full, cool on a wire rack and then put them back in the oven 10 minutes before serving to get nice and crisp. You’ll never have that last-minute panic again.
35 MINUTES + RESTING | MAKES 8 | EASY
This recipe makes enough for 8 large Yorkshire puddings.
plain flour 250g sea salt æ tsp whole milk 150ml vodka 50ml eggs 4 (we used Clarence Court Burford Browns) beef dripping 2Ω tbsp
• Heat the oven to 230C/fan 210C/gas 8.
• Put the flour and sea salt into a bowl and pour in the milk, vodka and 100ml of water. Whisk until just combined, then whisk in the eggs, one at a time. Transfer to a large measuring jug and cover.
• Put two four-hole Yorkshire pudding tins in the oven to heat for 20 minutes. Remove from the oven, add 1 tsp of beef dripping to each hole and return to the oven for 4-5 minutes to melt. Take out, pour the batter into each hole, filling right to the top. Bake for 20 minutes, then flip over and cook for 5-10 minutes until the bottoms crisp up.
PER SERVING 216 KCALS | FAT 8G | SATURATES 3.6G CARBS 24.9G | SUGARS 1G | FIBRE 1.2G PROTEIN 6.9G | SALT 0.5G