Yorkshire puddings will be lighter and crispier if you add one extra ingredient (Image: Getty)
A chef has shared his secret to achieving perfectly crispy every time – and it involves adding one extra ingredient.
Yorkshire puddings are a Sunday lunch staple in many UK households.
Perfect for pairing with your choice of meat and or just for mopping up leftover gravy, they ideally need to be light and airy.
While everyone has their own spin on the popular side dish, the basic ingredients you’ll need are plain flour, milk and eggs, as well as some oil for .
The basic involves first heating the oil up in a Yorkshire pudding or muffin tin before adding your batter and cooking.
Yorkshire puddings are simple to make at home (Image: Getty)
But by adding one extra ingredient, you can create an even more satisying crisp.
Chef Carlo Scotto, who is preparing to open a new restaurant, Bear, later this year at hotel in Beaconsfield, has shared his top tips for perfect Yorkshire puddings.
“Adding alcohol to a Yorkshire pudding batter will create a crispier texture as the alcohol will inhibit gluten forming, which results in a lighter batter.
“Then if you add ice instead of water this will further enhance the texture.”
He added: “I took this idea from Japanese tempura, where they add ice instead of water to the mix to create the perfect crust.
“This idea can be easily replicated for Yorkshire pudding batters, it is one of my top tips – the result is always outstanding.”
If you’re new to making Yorkshire puddings and want a simple to get you started, here’s how to make Yorkshire puddings.
No Sunday lunch is complete without a Yorkshire pudding or two (Image: Getty)
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Ingredients
- 100g/3½oz plain flour
- ¼ tsp salt
- 3 large free-range eggs
- 225ml/8fl oz milk
- 4 tbsp sunflower oil
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Mix the flour and salt together in a bowl and make a well in the centre before adding the eggs and a little of the milk.
Whisk until smooth, then gradually add the remaining milk. Pour the mixture into a jug.
Then, measure a teaspoon of oil into each hole of a 12-bun tray, or a tablespoonful into each hole of a 4-hole tin, or 3 tablespoons into a roasting tin.
Transfer to the oven for 5 minutes, or until the oil is piping hot.
Carefully remove from the oven and pour the batter equally between the holes.
Return the batter quickly to the oven and cook for 20–25 minutes (35 if making the Yorkshire pudding in the roasting tin), or until golden-brown and well-risen.
Serve and enjoy!