04 February 2024 , 14:43
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Yorkshire puddings are the crowning glory of any roast dinner - so it's essential they are made correctly.
It's National Yorkshire Pudding Day (February 4), and it's also Sunday, which means many Brits around the country will be preparing their roast dinners. When it comes to a traditional lunch, there's always some discussion about what belongs on it. From roasties to mash, cauliflower cheese and even pineapple.
But for many, a roast dinner isn't complete without a deliciously crispy Yorkshire pudding. Yorkies have been a staple in Britain since 1737, when the first 'dripping pudding' recipe appeared in The Whole Duty of a Woman cookbook. Brits have attempted to perfect them ever since - but many will know how hard they are to get right.
Now foodies at Lockhart catering have shared a common mistake people make when cooking at home - leaving your puds flat as a pancake. The key to making Yorkshire puddings is getting the temperature right.
According to the experts, you need to make sure your oil or fat is smoking hot. They recommend putting your pudding trays in the oven, with the oil, while you're making the batter mixture.
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That way they'll have sufficient time to get hot. But this isn't enough, according to the experts. You also need to make sure your batter mix is cold before pouring into the moulds.
It's this combination of cold batter with hot oil which will make your Yorkshire puddings rise. It's advisable to chill the mix in the fridge for around 15 to 30 minutes before you pour it into the oil. You'll know that your oil is hot enough if it sizzles as they meet.
So how hot should your oven be to make sure the oil is the correct temperature? According to Yorkshire pub manager Chris Allen, it should be 210 degrees.
Chris, who runs the Bulls Head in Turnford, Herts, appeared on Sky News to share the secret to their dish, saying they had "tried and tested it" until they found the perfect temperature.