What’s a Sunday Roast without a crisp Yorkshire pudding? Follow Gordon’s #RoastRevolution recipe to make the perfect batch at home.
There’s nothing like a Yorkshire pudding, the perfect accompaniment to your Sunday Roast. Whether you’re dipping it in the gravy, using it to mop up the delicious remains left on your plate, or as a crisp foundation to every bite – there’s no denying a Yorkshire pudding makes the meal.
YORKSHIRE PUDDING RECIPE
150g plain flour
½ tsp salt
4 free-range eggs, beaten
200ml whole milk
6 tbsp freshly grated horseradish or 3 tbsp creamed horseradish
4 tbsp vegetable oil, duck fat or dripping
1. Start by preheating the oven to 230°C/Gas 8 – one of the most important factors to ensure great puddings, is a hot oven! If you’re cooking a joint of meat first, increase the temperature when you remove the meat to rest.
2. Sift 150g of plain flour and ½ tsp salt in a large bowl, before adding 4 free-range eggs (beaten beforehand) and 100ml of whole milk. Mix until smooth, before adding an additional 100ml of whole milk – if you want to add a twist to your Yorkshires this is the time to add it! With beef we’d recommend 6 tbsp freshly grated horseradish or 3 tbsp creamed horseradish for a delicious kick to the traditional batter!
3. Now it’s time to leave the batter to rest – this is the secret to success! We recommend leaving your for at least an hour before you cook to ensure a good rise.
4. Put 2 teaspoons of vegetable oil into each compartment of two 4-hole Yorkshire pudding tins. Place the tin in the oven for 12-15 minutes to heat up the oil and tins until very hot. This is important for the rise.
5. Pour the batter 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, 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 Yorkshires are well risen, golden brown and crisp.
6. Serve immediately with your choice of roast and all the trimmings.