So who’s on the list?
James Martin and Brian Turner are obvious choices. Yorkshireman through and through. How about Marco Pierre White. From Yorkshire? Yep. A Yorkshire man. He can cook a bit – put him on the list.
And a kind of wild-card lets chuck in Essex boy Jamie Oliver.
Well maybe just the World Champion Yorkshire pudding champion! Chris Blackburn.
So lets have a look for the best Yorkshire pudding recipe.
I’m expecting the ingredients for all the recipes to be 95% the same. But I’m also looking forward to see the special methods and “secret ingredients” that each of the chefs use to make theirs the Best Yorkshire Pudding Recipe..
OK lets dive in. First up is James Martin’s Yorkshire Pudding recipe. Is it the best Yorkshire Pudding Recipe?
James Martin Classic Yorkshire pudding
- 225g/8oz plain flour
- salt and freshly ground black pepper
- 8 free-range eggs
- 600ml/1 pint milk
- 55g/2oz dripping
- Place the flour and a little salt and freshly ground black pepper into a bowl. Add the eggs, mixing in with a whisk, then gradually pour in the milk, mixing slowly to prevent lumps forming.
- Cover the bowl with clingfilm and chill in the fridge overnight.
- Preheat the oven to 220C/425F/Gas 7.
- Put a little of the dripping in four non-stick Yorkshire pudding tins. Place the tins in the oven until smoking hot.
- Remove from the oven and quickly fill the moulds with the batter. Return to the oven and cook for 20-25 minutes.
- Turn the oven down to 190C/375F/Gas 5 and cook for a further 10 minutes to set the bottom of the puddings.
- Remove from the oven and serve.
Brian Turner Cup Method for the Best Yorkshire Pudding Recipe
- 1 large cup plain flour
- a pinch of salt
- 1 large cup eggs
- 1 large cup mixed milk and water
- 1 tbsp malt vinegar
- 120 g beef dripping, for cooking
- Set the oven to 200C/400F/Gas 6. To make the batter, sift the flour and salt into a large bowl.
- Add the eggs and beat well with half the liquid until all the lumps have disappeared.
- Add the rest of the liquid and the vinegar, and allow to stand.
- In a Yorkshire pudding tin put a desert spoon of dripping in each compartment and place in the preheated oven until the dripping is very hot.
- Whisk up the batter and quickly remove the Yorkshire pudding tin from the oven.
- Ladle the batter into the individual sections of the tin and place back in the oven.
- Bake for 25 minutes, without opening the oven if possible. Serve immediately.
TIPS AND SUGGESTIONS
This Yorkshire pudding recipe works not by weight, but by volume. Use any size cup, but measure each ingredient with the same cup. Brian’s not sure what the vinegar does in the recipe, but his Granny used it and it seems to work so why change it!
Marco Pierre White easy Yorkshire Pudding recipe
- 200g plain flour
- 200ml milk
- 200g eggs, whisked
- Salt & pepper to taste
- Mix the egg and flour to a paste, free from lumps, then incorporate the milk.
- Season with salt and pepper and pass through a sieve.
- Bake in pre-heated oiled Yorkshire or muffin trays at 185C/360F/Gas 4 230C/for approximately 25 minutes.
- When browned on top, turn out onto a cooling rack.
Jamie Oliver could this be the Best Yorkshire Pudding Recipe?
- 1/2 pint (285 milliliters) milk
- 4 ounces (115 grams) all-purpose flour
- Pinch salt
- 3 eggs
- Vegetable oil
- Preheat oven to 230C/450F/Gas 8.
- Mix the batter ingredients together. Let rest for 10 minutes
- Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section.
- After the 10 minutes divide the batter into the tray.
- Cook for around 15 to 20 minutes until crisp and puffy, don’t open the oven door before then or they won’t rise.8 to 10 servings
Chris Blackburn World Yorkshire Pudding Champion
225g plain flour
1 teaspoon salt
4 eggs, beaten (see tip)
1/2 teaspoon white pepper
Makes: 12 Yorkshire puds
- Sift flour, pepper and salt in to a large bowl and add the beaten eggs and half the milk, whisk until it resembles wallpaper paste (needs to be very smooth), then add the rest of the milk and again whisk till smooth. Let it rest for 30 minutes, this can be speeded up by placing it in the fridge for 10 minutes.
- Put a muffin tray with 1/2 teaspoon of beef dripping in each hole in the oven at the highest possible temperature (normally 270 C) until you hear the oven click and reach temperature.
- Remove the muffin tray and pour in your batter (about 1/2 to 3/4 way up each hole), then place back in oven and reduce temperature immediately to 230 C / Gas 7. Bake for 20 minutes.Tip: When you whisk the eggs do it softly and just until it resembles snot. Should only take a few seconds!! The eggs form the glue that make them rise and stay together!!
I know which is my favourite. To find out which is the Best Yorkshire Pudding Recipe for you you’re really going to have to try them all I suppose. Good Luck and good eating.