YORKSHIRE PUDDINGS

The secret to a successful Yorkshire pudding is allowing the batter to rest before pouring it into very hot oil. At my Bread Street Kitchen restaurant, we make our batter the night before and leave it at room temperature until it’s needed the following day. You don’t need to do this, but make sure you rest yours for at least an hour before cooking to ensure a good rise and deliciously light puddings. Makes 8 large Yorkshires

3 large eggs

125g (4½oz) plain flour ½tsp sea salt

150ml (5fl oz) whole milk Vegetable oil Beat the eggs together in a mixing bowl using a whisk.

Sift the flour and salt together into a separate bowl, then gradually beat this into the eggs to make a smooth batter. Whisk in the milk until combined. Cover and leave to stand at room temperature for about 1 hour.

Preheat the oven to 220°C/fan 200°C/gas 7. Put 2tsp vegetable oil into each compartment of two 4-hole Yorkshire pudding tins. If you only have one tin, you’ll have to make the Yorkshires in two batches. Place the tins in the oven for 12-15 minutes until very hot. This is important for the rise. Stir the batter and pour it into a jug.

At the oven (this is safer than carrying a tin of hot oil across the kitchen), carefully pour some batter into the middle of the oil in each hole in the tins, remembering that it is very hot. Watch out as the oil will sizzle a bit as the batter hits it. Put the tins straight back into the oven and bake for about 15 minutes or until the Yorkshire puddings are well risen, golden brown and crisp. Serve immediately with roast beef (see p71) and all the trimmings.