Easter lunch is just weeks away and with restrictions lifting we’re all preparing to make the ultimate Sunday roast to celebrate.
And, what’s the best part of a roast dinner?
Yorkshire puddings of course – but they can be somewhat tricky.
If you struggle to get a good rise and golden colour then don’t worry, because MasterChef finalist Bart Van Der Lee has shared his top tips.
And, his method may be a little unusual, but we promise that it works.
Cooks in the North of England originally cooked their Yorkies under the beef so that it could absorb the dripping, but this isn’t always necessary.
To make the perfect batter, Bart explains that you need 100ml of sunflower oil, four eggs, 200ml of whole milk and 200g of flour.
He told the Metro: “My favourite way of making Yorkshire puddings is those non-stick 12 cup muffin trays.
“Start by whisking your eggs to get some nice air in your batter which will make them rise beautifully in the oven later.
“Add your whole milk, and then sieve in the flour.”
Sieving the flour means that there are no lumps in the batter mix.
When well whisked, pour the batter into a jug so it’s easier to add to the Yorkshire pudding tray.
Bart added: “Preheat the oven to 190°C and pour the oil into the cups.
“We want about a cm of oil in each cup so don’t be shy! Heat up the muffin tray with the oil for about 15 minutes in the oven.
“When the muffin tray is nice and hot gently pour in the batter.
“Use a spoon to catch the drip in between switching cups as we don’t want any batter on the sides.
“This will burn, get bitter and prevent the puddings from rising freely.”
Nobody wants a bitter pud!
You should cook the mix for around 15 to 20 minutes.
And, he insists that you keep the oven door closed while they’re cooking – no opening the door to check!
If you do release the heat then your puds might deflate.
Bart recommends serving the Yorkshire’s with a roast dinner, ragout or even by stuffing them with crab meat, sour cream, lemon zest and herbs.
And interesting spring take…
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You can freeze pre-cooked Yorkshire puddings, too.
To keep the price of your roast down, Bart recommends nipping to the local butcher to see if they have an affordable cut of meat.
The MasterChef star says these cuts can have more flavour – and they make a nice change from traditional joints.
He added: “One of my favourites is rolled breast of lamb.
"It’s beautiful and tender with lovely fat and the skin crisps up like a cracker when roasted well."
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