It's Yorkshire Pudding Day on Sunday!
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 this weekend, 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.
We'll feature your tips and pictures on our website!
To get you started, here's a tried and tested formula for cracking Yorkshires, courtesy of BBC Food:
Ingredients (serves 4-6):
- 100g/3½oz plain flour
- ½ teaspoon salt
- pinch white pepper
- 1 tablespoon shredded suet (optional)
- 2 free-range eggs
- 200ml/7fl oz milk
- 50ml/2fl oz water
- oil or beef fat, for cooking
Method:
- Preheat the oven to 220C/425F/Gas 7.
- Sift the flour into a bowl. Add the salt, pepper, suet (if using) and eggs and beat with a fork to combine.
- Mix the milk and water in a jug, then gradually add to the flour and egg mixture, stirring constantly, to create a smooth and creamy batter.
- Leave the batter to stand for ten minutes.
- Pour two tablespoons of oil or beef fat into each of the cups of a muffin tray. Place the muffin tray into the hot oven and leave for 5-10 minutes, until the fat is smoking hot.
- Carefully remove the muffin tray from the oven. Pour approximately 30ml/1fl oz of batter into each muffin cup, then carefully return to the oven to bake for 10-15 minutes, until risen and golden-brown. Resist the urge to open the oven and check on the puddings for at least ten minutes, as this will hamper their progress.
Remove from the oven and serve with the roast of your choice.
Making your own? Fill out the form below:
Have a happy Yorkshire Pudding Day everyone!
