How to make How Stean Gorge’s special, Crispy Yorkshire puddings
Now if there is one thing that every Yorkshire chef should know how to make perfectly, surely its Yorkshire Puddings! So when my lovely friend Monty asked me to write a blog post for How Stean Gorge, I thought, do the readers want to hear me waffle?! Probably not, but I bet all the budding chefs out there would like to hear my secrets about how to make crispy Yorkshire Puddings! So, that is what you are going to get; A crispy Yorkshire pudding recipe that beats all others!
Now, I know you’re thinking “I can make a decent one from my own family recipe passed down by Grandma Doris, thank you very much!” (Incidentally, my Grandma was called Doris but couldn’t make them for toffee. Ginger biscuits were a different matter, but I digress!). I’ve heard many different tips for the perfect Yorkshire pudding so if you make corkers at the moment, don’t change a thing!
Anyhow, this is how we make our crispy yorkshire puddings at the gorge and it’s not let us or any of our customers down yet! We do things old school here at the cafe so most things are weighed out in lbs and oz so that’s what I’ll tell you. I’m sure if you’ve got a computer, you’ll have fancy scales that change things to grams so you can do the hard bit yourself.
Mix 6oz plain flour, 3 eggs, pinch of salt and 1/4pint of milk. I use a metal whisk but shove it on an electric one if you want – you’re bingo wings won’t thank you for it when you’re my age! (Only 41 but things happen quickly!) When this is smooth, add just over ¼ pint of cold water and mix again. Done!
Preheat your oven to Gas Mark 7 (220 C). If you’ve got a fan oven, you choose. I’ve not yet managed to perfect ours at home, the new oven has a life of its own, but I would guess at 200 C if you want to make your Yorkshires nice and crispy!
In a metal bun tin (the youth of today would say muffin tin), pour a small amount of vegetable oil (or even better, a knob of lard) and slam it in the oven (oooo, that was a bit Jamie Oliver! Sorry!). Leave it for a few minutes then take it out. It should be smoking but not gassing you out of your kitchen. Pour the mixture into the tin – only about a third full – pop it back in the oven and wait.
After about 25 minutes, they should be lovely and crisp. You’ll be able to tell by the colour if they are ready. Enjoy!
We know its unlikely, but if you manage not to scoff all these delicious crispy yorkshire puddings in one sitting, they will keep in the fridge perfectly well for a couple of days, just heat them back up in the oven. The microwave will make them go soggy so not half as nice as they should be. They also freeze well.
Good luck and I’m sure I will be back soon, maybe with some more Yorkshire cooking tips if you are lucky!
Let us know if you have got any family secrets on how to make crispy yorkshire puddings your own way. We are always happy to hear tips!