Yorkshire puddings

 Yorkshire puddings

Families up and down the land will be cooking special meals this week…

Yorkshire puddings

Yorkshire puddings

Traditionally served with roast beef, we like our puds with chicken and turkey too. So if there’s a roast on your festive menu – and apart from the vegetables and all the trimmings – why not make it extra special with some Yorkshire puddings?

Not living in Yorkshire or even from the White Rose county? Fear not, here’s a foolproof way to make the humble yet delicious ultimate side. The secret, in a sentence, is equal amounts (by volume) of the three ingredients: eggs, flour and liquid (full-fat milk or a blend of milk and water), plus oil to grease the tin (goose fat, ideally, if you have it) and you are ready to rock.

Start by cracking the eggs into a measuring jug to get your baseline: we used two medium eggs and it came to 110ml. Transfer the eggs to a mixing bowl. In the same measuring jug pour plain flour up to the 110ml mark and transfer to the bowl. Finally, pour milk into the jug up to the 110ml mark – half milk / half water if you prefer yours lighter and crispier. Add to the mixture and, with a fork or whisk, beat the ingredients to create a batter. Transfer back to the measuring/pouring jug.

Grease a 12-hole tin with oil or goose fat and put it in the oven at maximum temperature. When the fat is sizzling, pour equal amounts of mixture into each hole (to half fill) and return immediately to the hot oven – do this very quickly or they won’t rise. It will then take 10–15min for your puds to cook.

Follow the instructions, work quickly and keep your oven hot to the max. Then watch your lovely Yorkshires rise and rise and rise… and rise.

Season’s greetings to all our readers.