Charlie Lakin, from 9th Avenue Bistro’s Yorkshire Pudding Recipe
- 275g milk
- 275g water
- 3 large free rang eggs-the fresher the better.
- 225-250g plain Champagne Valley StoneMill cake flour
- Whisk eggs, water and milk together then gradually add flour until it forms a light batter gently coating the back of a spoon.
- Leave to rest overnight preferably for best results but one can use this straight away.
- Oven 230°c, grease your muffin tin with a little beef dripping or veg oil (Charlie’s favourite tray is a really big tray so he get the best of both worlds, crisp edges and plenty of soggy bottom) heat until smoking hot then fill the trays 3/4 full and bake for 18 mins (or until cooked depending on your tray size) and serve straight away. I found the small amount of oil quite interesting as we have always used a lot more oil than this. If cooking in advance to reheat bake for 15 mins at 230°C then turn down to 130°C to crisp the base so they don't sink.
Key things to remember:
- The saying goes a watched Yorkshire pudding never rises. This goes back to the days of solid oven doors, without glass, so never open the oven door while baking as they will sink and you will be left with a thick soggy pancake.
- Never wash a Yorkshire pudding tin this is a guaranteed way to make them stick, Charlie’s hasn’t been washed in 24 years. He burns them well just before use and this gets rid of all bacteria, this adds a good natural grease layer and flavour.
- In Yorkshire, these puddings are actually the starter to a Sunday roast. An old fashioned method of filling up ones guests before the meat course, so the beef would go further.
- Charlie and his family would always have baked suet pastry with their roast beef rather than Yorkshire, interesting.