We never need an excuse to tuck into a Yorkshire pudding or two, and this Sunday we’ll be making them in batches in honour of National Yorkshire Pudding Day. Sam Stern, York cook and author of six fantastic cookbooks, has let us share his favourite Yorkshire pudding recipe.
What’s more, we’re giving away a signed and personalised copy of his first bestselling book, Cooking up a Storm, to one lucky winner. Aimed at young cooks, it’s got plenty of dishes for budding masterchefs to have a go at (with or without your help). He will write your own personalised message in it, and sign it too.To win, all you have to do is like our Facebook page and tell us your favourite place to eat out in York with your family. Alternatively, email us with our favourite place to eat at . We’ll choose the winner at random at midday on Friday 7th February and they’ll be contacted through Facebook/email.
Sam Stern’s best Yorkshire Puddings
300ml milk – semi skimmed
225g g/8oz plain white flour
Salt and pepper
Oil for cooking – dripping, lard or oil (sunflower, vegetable, ground nut or a mix) or oil from a piece of roasting meat if this is part of a roast lunch
- Make the Yorkshire batter. Use a handblender, electric mixer, processor, hand-held manual or electric or balloon whisk to beat the eggs, milk and seasoning together for 3 minutes until frothy.
- Set the mix aside for 20 minutes at least.
- Add the flour to the mix just before you want to cook. By machine: sift the flour then add to the liquid in your processor. Whisk until smooth. By hand: sift the flour into a mixing bowl. Make a well in the centre. Very gradually and slowly add the milk/egg mix using a wooden spoon or any kind of whisk until the mix is smooth and lump-free.
- Pre-heat the oven to 230C/450 F/gas 8. Pre-heat the tins – use 2 x 4 hole Yorkshire pudding trays or a large Yorkshire pud tin (30x30x 7cm/12 x 8 x 3). Pre-heat for 5 minutes. They need to be scorching hot for a top rise so use thick oven gloves to move them about and take great care.
- Remove the hot trays/tin and add oil to cover the base. You could brush the sides too but take care. Return to the oven for 5 minutes.
- Pour the pudding batter into the individual tins or the lot into the large one. Cook for 20-30 minutes until golden and puffy. Eat and enjoy.
You can read more about Sam Stern in our Q&A.