Update on the superb easy Yorkshire pudding recipePosted by Fiona Nevile in Vegetables and Sides | 7 comments
I was waiting in a check out queue at Tesco yesterday when I spotted that the check out lady looked familiar. I was 95% certain that this was the person that had shared her foolproof Yorkshire pudding with me. I was impatient to get to the top of my queue, not to check out my shopping quickly and motor home but rather to thank her for the recipe and find out her name.
“Were you the generous lady that shared your Yorkshire Pudding recipe with me?”
She was initially a bit evaisive.
“It could have been me.”
“The fabulous recipe with the same volume for each ingredient. Eggs, flour and milk?”
“That probably was me.”
“Well I’m so pleased to link up and find out your name as they were the best Yorkshire puddings that I have ever eaten.”
And then she smiled.
As she checked out my shopping trolley she added a few more tips.
“Don’t put the batter in the fridge. Make it about an hour before it has to go into the oven. It needs to be room temperature.”
Bleep, bleep ping.
My food was forming a road block on the packing area as I hastily crammed it into my shopping bags.
“The fat has to be smoking. Try lard or goose fat as they get far hotter than other fats.”
“If you add a little golden syrup to left over Yorkshire puds when they are still warm, the syrup soaks into the batter they make a great dessert topped with ice cream.”
“Would you like the luggage vouchers?”
“What did your hubby think of the Yorkshire puds?”
“He has fallen in love with the mystery lady who shared her recipe.”
“Why not send him to do the shopping next time?” She beamed.
We tried these extra tips this evening. The goose fat was not smoking when I poured the batter in. The puds rose higher than before but they took longer to cook – 26 mins at 200c(fan) and they were not quite as crisp as last week’s Yorkshire puds.
Next Sunday we are going to let the batter chill in the fridge for an hour and use goose fat and lard. Watch this space for the ultimate tried and tested Yorkshire pud recipe. I made 12 so that we could have some cold tomorrow – sadly there is just one left.
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