Traditionally celebrated on the first Sunday of February, we think it’s a great excuse to fine tune that batter recipe in advance of Pancake Day.
Apart from a little pinch of sugar added into the pancake batter, you can use the same batter for both Yorkshire puddings and pancakes. Scott is the Yorkshire Pudding King at The Host’s Pantry HQ and we took this opportunity to ask him to whip us up a batch so we could share his recipe with you!
Loosely based on James Martin’s recipe, this guarantees approximately 8 – 12 huge, fluffy Yorkie’s every time.
What you’ll need:
- Whisk – electric or hand (though we recommend electric!)
- Large bowl
- Muffin tins
How to make:
We recommend cooking your Yorkshire puddings before the rest of your roast dinner and then reheating them when you’re ready to serve. Simply because, it is more difficult to get your oven up to temperature when you’ve been cooking the rest of your meal in it!
- Start by pre-heating your oven, as hot as it will go.
- Pour your oil/fat of choice into your muffin tins, about a third of the way up and place the tin into the oven to heat up.
- Whilst the oil is warming, start making your batter mixture. Begin by adding your flour and eggs into your bowl and whisking until they form a smooth paste.
- Gradually add in your milk, whisking as you go until you have a lump free mixture.
- Add a little salt and pepper, before transferring your batter to a jug for easier pouring.
- Remove the muffin tin from the oven and quickly pour in your batter mixture into each hole. Be careful – the oil will be extremely hot!
Top Tip: turn the hob on and place the muffin tin on top to keep it warm while you pour in your batter mixture!
- Place the tray back into the oven and set a timer for 20 minutes, or until risen and golden brown. Try not to open the door before this time – we know it’s tempting!
- You can reheat by placing into the oven for approx. 2 minutes until warmed through just before serving. Enjoy!