How to Make the Perfect Yorkshire Pudding
By Charlotte Clarke
A good Yorkshire pudding can make or break a Sunday roast, so it’s important to use the right eggs to achieve fabulously fluffy puds. Making these crispy, airy, gorgeously golden nuggets of joy has always been something of an art form, but fortunately, lifestyle blogger Camille Kenny-Ryder from Thoroughly Modern Milly has created a simple Heritage Breeds egg recipe guaranteed to make the perfect Yorkshire pudding every time.
Heritage Breeds’ impeccable Gladys May’s Duck Eggs are ideal for this recipe because they are much larger than hen eggs and have thicker whites, meaning they hold more air and allow for a crisp and golden result.
But your Yorkshires needn’t just accompany roast dinners. The perfect Yorkshire pudding deserves a place in the spotlight, so put your newfound pudding mastery to use and serve these battered beauties up as finger food, as part of a toad-in-the-hole or even as a surprisingly scrumptious sweet treat.
- 3 Heritage Breeds Gladys May’s Duck Eggs
- 200g plain flour
- 300ml semi-skimmed milk
- 5 tablespoons of vegetable or sunflower oil
- A generous pinch of salt and pepper for seasoning
- Start off by pre-heating the oven to 220°C.
- Sieve the flour into a bowl and add a pinch of seasoning.
- Stir in the Heritage Breeds Gladys May’s Duck Eggs one at a time.
- Whisk the milk in gradually, and whisk in a figure of 8 to ensure that you are getting lots of air into the mixture.
- When you have finished adding all the milk and have a smooth batter, leave to sit for 10 minutes.
- Pour the oil evenly into a deep, 12-hole cupcake tray and put in the oven to heat for around 5 minutes, or until sizzling.
- Ladle the batter evenly into the tin and put in the oven for 25-30 minutes, or until beautifully risen and golden brown.