Yorkshire puddings are loved by many (stock image) (Image: Getty)
It’s fair to say Yorkshire puddings are adored by thousands of people across the country.
From completing a roast dinner to tucking into a toad in the hole, there’s something super comforting about the savoury treat. But, when it comes to making them, they’re not always easy to get right.
After all, nobody wants to be left with a soft pudding or soggy bottoms, so it’s important people know what they’re doing. Luckily, a chef at ‘s Fallow Restaurant is on hand to help.
The expert shared his top for making the perfect Yorkshire puddings, and it’s easier than you may think. You just need to learn to follow a few easy steps.
In a video, he starts by beating some eggs before adding some salt and half of the milk. He then adds the flour and beats the mixture until he’s left with a smooth batter.
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Then the trick is to add a splash of vegetbale oil to your tray – for super crispy and fluffy results. He continued: “Finish it off with the milk, adding it bit by bit, and rest overnight. Then we’re going to take our Yorkshire pudding tray and add a little bit of veg oil. Get it super, super hot.
“Put your Yorkshire pudding mix into a jug, pour it into the mould. Cook it for 10 minutes, turn the heat down and bake them for another 10 to 15 minutes.
“For the last five minutes, turn them upside down just to crisp them at the bottom, and there you have it.”
The video has been viewed over 5,000 times since it was shared, and people were quick to comment too. They had all sorts of questions.
One person said: “Great.” Another also added: “I just throw it all in a blender and they taste and look the same.”
Get ready for the weekend with todays edition of Chef Skills. This time, we’re showing you how to make Yorkshire Puddings for the perfect Sunday Roast! ??????
Why should you add oil to Yorkshire puddings
When it comes to making Yorkshire puddings, a lot of people add beef dripping at the bottom of the tray. There are two secrets to getting them to rise well.
Firstly, you always have to let the batter rest before you use it. Secondly, you must heat your tin and beef dripping to ensure it’s piping hot when it’s time to add the batter.
But, for this , the chef uses vegetable oil instead of dripping. Many say this is a good option, as it can reach a high enough temperature to “puff up the batter”.
If using this method, it’s advised to put two teaspoons of vegetable oil into each compartment of the Yorkshire pudding tray. You may have to make them in batches if you only have one tin.