Chef shares no1 ingredient to make the best Yorkshire puddings

Tom Kerridge shares his Yorkshire Puddings Recipe

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Yorkshire puddings are the staple with any roast dinner, but they can be notoriously difficult to get right. Whether your Yorkshire puddings have a soggy bottom, or just won’t rise, spoke to Young’s Pubs Group Executive Chef Matt Sullivan and he shared his top tips to make the best Yorkshire puddings.

Matt said: “I like to make this recipe on a Saturday – this gives the batter a chance to rest overnight in the fridge. 

“I always find that this bakes better on a Sunday lunchtime and rises much more consistently. 

“It also gives the herbs and mustard time to infuse through the batter and fills the Yorkies with that extra flavour the next day – as well as trimming down the Sunday morning jobs list so you can concentrate on family,” he added. 

The recipe makes eight large Yorkshire puddings. 


400ml Whole milk

400g Plain flour

Eight Large free-range eggs 

40ml Colman’s wholegrain mustard 

30g Chopped chervil

150ml Veg oil (for cooking) 


Day before:

1. Crack the eggs into a mixing bowl and whisk vigorously until completely smooth. 

2. Pour in the whole milk – added fat in whole milk makes for a better rise as well as a tastier Yorkie!

3. Whisk the milk together with the eggs until completely smooth. 

4. Sieve in the plain flour slowly and whisk as you do, continue until all the flour is used and the batter is completely smooth. 

5. Finely slice the chervil and add to the batter along with the mustard, gently stir in to combine. 

6. Place the batter in the fridge to rest overnight. 

The next day:

1. Remove the batter from the fridge half an hour before required, and stir to mix back through the herbs and mustard. 

2. In a large four-hole Yorkie tray, add the veg oil up to half the way up the holes, approximately 25-30ml each.

3. Place the Yorkie tray in a baking tray to avoid spillages when removing it from the oven later. 

4. Place the oiled tray in the oven at 200ºc for 20 minutes.

5. Remove carefully and pour in the Yorkie batter until the batter comes up to the top of the trays (you will see why the Yorkie tray is best sat in a baking tray, as some hot oil will spill out).

6. Place the tray back in the oven for 20 minutes – ensuring you don’t open the oven or the pastry may fall back.  

7. After 20 minutes, proudly remove the four most glorious, golden brown crunchy Yorkies you’ve ever laid your eyes upon. 

Chef’s top tip: These can be made an hour before lunch and gently reheated back in the oven just before you serve Sunday lunch. 

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