A Yorkshire Pudding is a staple for any traditional Sunday Roast and even has it's own day now, with the first Sunday in February now labelled, 'National Yorkshire Pudding Day'.
Here at the Star at Sancton we pride ourselves on the quality of our Sunday Roasts and also the quality of our Yorkshire Puds. Over the years our head Chef Ben has perfected the recipe to the perfect Yorkshire Pudding and has even won awards for his recipe.
We thought we'd share with you his recipe below, feel free to try, share and let us know how you do!
What You'll Need
140g sieved plain flour
140ml light colourless vegetable stock-cold.
140ml cold full-fat milk.
3 large fresh eggs (at room temperature)
5g table salt
2.5g ground white pepper
4 leaves of sage
(Depending on the type of oven, I suggest a domestic oven be preheated at 230 degrees C.)
How To Make
Sieve your flour, salt and pepper into a mixing bowl, using a hand whisk mix in the stock and milk. In another bowl lightly whisk the eggs. Sieve the flour and milk mixture into the egg, add finely chopped sage and stir until mixed in.
Put ½ tsp of duck fat in each hole of your Yorkshire pudding tin and heat for 5 minutes.
Carefully pour your mix into the centre of the tin, filling up ½ way of whatever size tin you are using. Cook for approximately 20 minutes.
Serve with your choice of meat and veg, and enjoy.
Ben's Do's and Don'ts
Always use fresh produce
Never over whisk.
Never wash Yorkshire pudding tins, just wipe with kitchen paper.
Do not overheat the fat, it will burn.
Do not open the door - not even for a peep!
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