Gordon Ramsay shares his mum’s recipe for Yorkshire puddings
Fluffly Yorkshire puddings dripping in gravy are a classic British side dish that is usually the best part of any Sunday roast dinner, but making them from scratch can make them even more delicious.
Just like roast potatoes or the perfect roast chicken, homemade Yorkshire puddings are very easy to make as they are only five simple ingredients, including salt, that you likely already have in your kitchen.
Gordon Ramsay has shared that his mother first taught him how to make “the most amazing Yorkshire puddings” while showing his daughter Tilly how to make the family recipe.
In a video online, Gordon jokingly said: “These Yorkshires are gorgeous…if you could see these, you can understand how [Gordon’s mum] gave birth to the best chef in the world.”
This recipe is for eight large Yorkshire puddings which are not only golden and crispy on the outside, but light and airy on the inside.
How to make Gordon Ramsay’s Yorkshire Puddings
Ingredients
- 125g of plain flour (1 1⁄4 cups)
- 150ml of whole milk (1 1⁄2 cups)
- Four large eggs
- Vegetable oil
- Half a teaspoon of salt
Kitchen equipment:
- Mixing bowl
- Whisk
- Sieve
- Jug
- Yorkshire tray (or cupcake/muffin tray)
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Instructions
Crack the eggs into a mixing bowl and stir until beaten together with a whisk. Sift the flour using a sieve into the mixing bowl along with the salt until you have a smooth batter.
Place your Yorkshire batter in the fridge and allow it to rest for at least 30 minutes before cooking.
When you are ready, preheat the oven to 220C (425F). Put two tablespoons of oil into each compartment of your Yorkshire pudding tray, If you have a smaller cupcake tray, then only put one teaspoon of oil into each compartment as your Yorkshire puddings will be smaller.
Put the tray in the oven on the top shelf for around 12 to 15 minutes to heat up the oil and the tray is very hot, as this will help your Yorkshire puddings rise.
Take your Yorkshire pudding batter out of the fridge, stir it, and then pour it into a jug. Take the oven, and carefully pour your batter into three-quarters of each tray hole.
Be very careful at this part as the oil will be sizzling hot so watch out for any splattering. Do this at the oven as it is safer than carrying hot oil around your kitchen.
Place the Yorkshire pudding batter back into the oven and cook for around 15 minutes or until the Yorkshire pudding look like they have risen and is golden brown and crispy. Make sure not to open the oven door as they may collapse and not ris.e
Serve your homebaked Yorkshire puddings fresh out of the oven and will any roast trimmings you like.
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