Yorkshire puddings – blessed food from God’s own county (Picture: Getty)
Someone get Tim Cook on the phone. While the iPhone automatically pops important holidays in the calendar, an embarrassing blunder has taken place.
The omission of National Yorkshire Pudding Day!
The national day of the fluffy, potato-y goodness falls on February 5 this year – it takes place on the first Sunday of February every year – but let’s be honest, there’s never a bad day for Yorkshire puds.
With that in mind, here’s how to make the perfect puds at home…
How to make the perfect Yorkshire puddings
Yorkshire puddings just need four ingredients: plain flour, eggs, milk and oil to cook the batter in. You’ll also need a muffin tray.
Yummmm (Picture: Getty Images)
Method:
First, beat the eggs, add them to the flour and then slowly add the milk, stirring all the time.
According to TV chef James Martin, Yorkshire pudding batter should be made the night before and chilled in the fridge until it’s time to cook.
When you’re ready for your puds, heat your oven to 200 degrees and give the batter one last whisk when you take it out of the fridge to make sure the ingredients are mixed well.
Pour a little vegetable oil into each well in the muffin tray.
Put the tray in the oven so the oil can heat up. After it’s warmed up, you can pour an equal amount of batter into each well.
Put the Yorkshire puddings in the oven. They will take about 20-25 to cook – as long as it takes for them to puff up and start to brown.
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David Barr, Yorkshire pudding expert at Aunt Bessies, previously told Metro.co.uk that you can tell you’ve made the perfect Yorkshire pud based on what they look like once they’re out of the oven.
He said: ‘The main thing is that the texture and structure should be crisp on the top edge, have softer bready sidewalls that lead to a little soggy bottom.’
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Who doesn’t love a Yorkshire Pudding?
