“Clare, can you do something on the blog?” says Monty.

“Er……yer…….suppose” says I. But what on earth am I going to blog about? I’m thinking I will be asked to do this again so I’m going to start simple then I have somewhere to go. Do people want to hear me waffle? Probably not! Do you want to know my secrets to a decent Yorkshire Pudding? Maybe. So that‘s what you’re getting – our Yorkshire pudding recipe.

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!)
We do things old school here at the café 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.

I’ve heard many different tips for the perfect Yorkshire so if you make corkers at the moment, don’t change a thing!
Anyhow, this is how we do it at the gorge and it’s not let us down yet!

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. I’d guess at 200C, but like I said, I can even burn pizzas – how bad is that?

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!

If you manage not to scoff them all 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.

Anyone got any tips for their perfect Yorkshires?