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Chef shares how long you should rest batter for to make ‘best’ Yorkshire puddings

Tag：Sunday roast eggs oven door 2022-04-11 10:37

A Sunday roast wouldn't quite be the same without a Yorkshire pudding or two, would it?

But while many of us are guilty of grabbing a few pre-made ones from the freezer to stick in the oven, there's nothing quite like a homemade Yorkshire - as they take an exact science and art to perfect.

If you've ever found yourself distraught by the soggy mess that was supposed to be your batch of Yorkshire puddings, look no further, as we've enlisted the help of Chantelle Nicholson, chef patron at Tredwell's in London and group operations manager for Marcus Wareing Restaurants, to teach us all the tricks we're missing.

Chantelle is usually found in the kitchen on a Sunday morning making up batches of crispy, beautiful roast potatoes and whisking up the batter for her gorgeous Yorkshires, which look far better than anything I've ever cooked.

Chef shares how long you should rest batter for to make ‘best’ Yorkshire puddings

So what's Chantelle's number one secret?

Apparently, it's all in the resting of the batter. And while some people will tell you that you have to wait overnight if you want the fluffiest Yorkshires possible, Chantelle says that's rubbish - as she only rests her for an hour.

But the results are tried and tested and are sure to impress even the grumpiest of family members this Sunday.

Ingredients:

Vegetable oil
Equal volumes of flour, eggs, and milk

Chantelle states you should start by heating your oven to 210 degrees (gas mark 7) before you half fill a muffin pan with vegetable oil and put it in the oven for 15 minutes.

While the oil is heating in the pan, place equal volumes of flour, eggs, and milk in a bowl.

The chef said: "Season the mix well and blend until smooth, using a stick blender. Pass through a sieve into a jug.

"With the muffin pans still in the oven (if this is possible, otherwise just be quick, and don't spill oil on yourself!), pour the batter to the top of each mould."

The next step is to make sure the muffin pan is resting on a shallow tray to catch any oil that spills over.

Then, close the oven door and leave to cook for 20 minutes - without opening the door!

Chantelle added: "After 20 minutes, open and check they are cooked all the way through (no soggy bottoms) then remove the trays from the oven. You can strain off the excess oil and reuse it too."

The chef also told us that while professional kitchens have more powerful, reliable ovens, all ovens go up to 210 degrees. She advised experimenting with temperatures though, as some home ovens aren't as hot as the gauge states.

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