Ripon butcher shares how to make perfect puds for Yorkshire Pudding Day
This Sunday marks a very special day for people across our county - National Yorkshire Pudding Day.
The staple to any roast dinner, these puds are a Yorkshire tradition and one we are immensely proud of.
But do you know how to make the perfect ones?
Jeff Baker, Executive Development Chef at Farmison & Co - an award-winning online heritage meat supplier, based in Ripon - shares his top tips on how to make the classic accompaniment to a hearty roast.
After having spent many years perfecting the magnificent shape and golden exterior of the much-loved Yorkshire pudding, Jeff revealed it is key to use “the freshest eggs possible”.
He said: “There is no better accompaniment to an incredible Topside or Sirloin Beef joint than the traditional Yorkshire pudding."
Man charged for drugs offences in Harrogate County Lines operation“The trick to creating a perfectly risen pud that is still crispy around the edges and soft in the middle is to ensure the fat is practically smoking before putting the batter in the trays. My tried and tested recipe promises to make about 12 Yorkshires."
3 fresh hen eggs
275ml semi-skimmed milk
200g good quality plain flour
Duck or Goose Fat
1. Make the batter just before you’re about to bake the puddings by blending all the ingredients together, except the fat, until smooth.
2. Next, place the baking tray in a hot oven at 200c with a little goose fat in each mould.
3. When the fat is nearly smoking, carefully pour the batter into the moulds through a sieve, to about 3/4 full and bake for 16 to 20 minutes to your preferred level of crispiness.
4. Remove from the oven and serve.