Happy Yorkshire Pudding Day!
That's right, the first Sunday in February is an official day of celebration for one of Yorkshire's finest foodie exports.
Crispy round the edges, fluffy in the middle, and usually drenched in gravy, Yorkshires are an essential part of a Sunday roast.
This timelapse video of Yorkshire's rising in the oven is bound to have your stomach rumbling!
If you're marking the occasion by making your own yummy Yorkshire Puddings, we want to learn your cooking secrets!
Use the form in this article to send us your tips to making sure your Yorkshires rise, and send us your snaps of perfect puddings, Yorkshire-style.
You've been showing off your Yorkshire - take a look below
Calderdale chef Chris Blackburn is the reigning World Yorkshire Pudding champion — here's his recipe:
Ingredients:
- 225g plain flour
- 1 teaspoon salt
- 4 eggs
- 300ml milk
- 1/2 teaspoon white pepper
Method:
- Sift flour, pepper and salt in to a large bowl and add the beaten eggs and half the milk.
- Whisk until it resembles wallpaper paste (needs to be very smooth), then add the rest of the milk and again whisk till smooth
- Let it rest for 30 minutes, this can be speeded up by placing it in the fridge for 10 minutes.
- Put a muffin tray with 1/2 teaspoon of beef dripping in each hole in the oven at the highest possible temperature (normally 270 C) until you hear the oven click and reach temperature.
- Remove the muffin tray and pour in your batter (about 1/2 to 3/4 way up each hole), then place back in oven and reduce temperature immediately to 230 C / Gas 7.
- Bake for 20 minutes.
Making your own today? Fill out the form below:
Happy Yorkshire Pudding Day everyone!
