Sunday lunch on a cold, wet London winter’s day at Kerridge’s Bar and Grill is one of my favorite things. And the Yorkshire puddings are always perfect.
Ingredients:
225g/8 oz plain flour
250ml/8 Fl oz whole milk
4 large free range eggs
Method:
1: Crack the eggs into a medium mixing bowl and then pour in the milk.
2: Whisk until well combined and then sprinkle in half the flour. Whisk again, ensuring all the flour is combined and then add the remaining flour.
3: Whisk again until the batter is smooth, but don’t worry about any small lumps, as these will disappear during resting.
4: Pour the batter into a jug, cover and leave to rest in the fridge for at least 4 hours, but ideally overnight if you have time.
5: When ready to cook, pre-heat the oven to 180 C / 350 F and heat up your pudding trays, adding a little oil or beef dripping into each ‘cup’ and heat for at least 10 mins.
6: Remove the batter from the fridge and whisk one more time to ensure all small lumps have disappeared.
7: Remove the trays from the oven and pour the batter into the trays, no more than two-thirds full.
Return the tray to the oven and bake for 30-35 mins until risen and golden.
