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In my opinion, the best foods are the simplest ones done well. Take my favourite meal of all time: the mighty jacket potato with beans and cheese, perfected over many years to ensure a perfectly crisp outside and a creamy soft interior. Done right there’s absolutely nothing better, and it’s my go-to meal for when I need a warm hug from the inside.
Which is why I reckon you can stick your soufflés and your reductions, your fancy oysters and your carpaccio. Simple food done really really well is where it’s at!
One of our all-time favourite meals to have as a family is a good old roast dinner. But again, this doesn’t need to be a super fancy meal made up of complicated bells and whistles… the best roasts of all are simple, delicious and covered in lashings and lashings of gravy.
And the star of the show? For us that’s always the good old Yorkshire pudding: done brilliantly, cooked so it rises up like a helium ballon, as soft as a cloud in the middle with a crispy crust that tastes best dipped in gravy. YES. The Yorkshire pud is THE ONE.
But the quest for the perfect Yorkshire pudding has not been an easy one. I’ve gone through many many iterations of this – some which have been better than others. On the odd occasion I’ve even produced Yorkshire puddings that should only really be referred to as pancakes, such is how disappointing they are.
But no more! As part of the Cooking In Style eBook (#GoodLookingCooking) from Belling UK (you can see their brilliant range of classic range cookers here), I’m going to share with you my foolproof recipe for the ultimate in Yorkshire puds, which you can use as we do for your Sunday roast or as we also do for our toad in the hole. I promise you this will be the best Yorkshire you’ll ever make: get ready to wow your family!
Yorkshire Pudding Recipe
Serves 4 (or less if you’re as greedy as us ;)
75g plain flour
Pinch of salt
130ml semi-skimmed milk (if you use full fat, add 100ml of milk to 30ml of water)
2 tbsp vegetable oil
Set your oven to 220 degrees and pop your oil into either a large pan (for one yorkshire) or separate sections of a muffin tin (for small ones). Pop a shelf in the middle of the oven with nothing above it.
Sieve your flour into a large bowl (or not if you’re short on time, I often don’t). Add the salt into the flour and make a ‘well’ in the middle of it. Crack your egg into this well.
Using a fork or a whisk, beat the egg and slowly incorporate bits of the flour into it. Start adding the milk or milk/water mix, and whisk well until you have a lump-free batter.
This part is easier if you decant your batter into a jug: remove your tin from the oven and either pour all the batter into your dish or separate into the muffin tins. Pop back in the oven for 20-25 minutes to rise (try not to open the oven until it’s ready as this might cause it to collapse).
I last served mine with slow-cooked beef and dauphinois: YUMMY! Enjoy!