National Yorkshire Pudding Day!

Calling all Yorkshire pud fans: the 1st February marks National Yorkshire Pudding Day! Its the perfect excuse for me to give you my top tips for perfect yorkshires!

  1. Timing is cruicial: Cooking times will always vary, as everyone’s oven is slightly different and because we tend to open and close the door to remove the meat, the potatoes, and so on. So I can only give you an approximate time of 1 minutes- the trick is to always keep an eye on what’s happening in your oven!
  2. Don’t feel deflated: Yorkshire’s will deflate when you take them out of the oven if you take them out too soon. Make sure before you take them out that you can see they are slightly crispy on the outside.
  3. Oil is the answer: Put in a good measure of hot oil into yoor tray. If the oil is really hot, (approximately 180°C) the moment the batter is poured in, it will sizzle, begin to cook and rise at the sides immediately. This is where you can achieve the hollowed look of the pudding.
  4. Feeling Hot Hot Hot! : As simple as this sounds, the most important thing with your puds, is keep that oven nice and hot! Its so easy to keep opening the oven door, but have faith and leave them cooking!

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1 Comment (+add yours?)

  1. chefeye
    Jan 27, 2012 @ 12:08:40

    lovely to have leftover ones as a sweet snack with a drizzle of golden syrup over!
    thanks for following my blog 🙂

    Reply

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