Basic Yorkshire Pudding Batter
Celebrate Yorkshire Day (August 1st) in right Yorkshire style by serving not one, but four different types of Yorkshire puds!
For the regional celebrations, head chef Ashley McCarthy, from Ye Old Sun Inn in Colton and The White Swan in Wighill, decided to show just how versatile the ‘Pud’ is by serving up a full meal of Yorkshires.
Use this mixture recipe to make any of Ashley’s Yorkshire pudding recipes; Yorkshire Puddings with Rocket & Coriander Salad with a Raspberry Vinegar Dressing, Classic ‘Toad in the Hole’, or Summer Fruit Clafoutis.
Serves: 4 | Difficulty: Easy
2 Ratings
Recipe by Ashley McCarthy
Method
- Make a well in the centre of the flour and drop the eggs into the well.
- Beat the eggs with a fork and gradually incorporate the flour to start forming a thick paste.
- Gradually add the milk, beating the mixture with a whisk until the batter is the thickness of single cream. If using 2 eggs, you might find you need to reduce the amount of milk slightly.
- Leave to rest for around 10 minutes and re-whisk before use.
- Bake in a hot oven (200c/gas mark 6 ) for 15-20 minutes until well risen and golden brown.
Leventhorpe Vineyard Seyval Blanc or La Empera Triz, Reserva 2001
Expert wine matching from Sean Welsh at Flourish and Prosper, Merchants and Delicatessen based in the historic East Yorkshire town of Howden
I am part of a large family and we always ate together on a Sunday and no Sunday roast was complete without Yorkshire Pudding. We not only ate it with the roast but my mom would make some extra puddings often with sultanas in them that we ate with a little golden syrup drizzled over them. Yummy!
I have two wine suggestions. Firstly if you are going to enjoy Yorkshire Puddings the traditional way with a little onion gravy prior to the main course then why not try a white wine from Yorkshire, in fact from a small vineyard outside Leeds. Leventhorpe Vineyard Seyval Blanc. It has a delicate fresh aroma of green fruits, a lovely refreshing acidity and nice herbal finish that will compliment the ‘Yorkshires’ & the onion gravy beautifully. Retails in Fodder for £9.99 or can be bought direct from the vineyard.
To accompany the ‘Full Monty’ Roast Beef, Claret is the classic red wine but in my shop Rioja is far more popular so I have selected a wonderful Rioja from a superb vintage that is drinking brilliantly now. La Empera Triz, Reserva 2001. The key thing to note here is the vintage, 2001 is the stand out vintage for Rioja of the last 20 years and the wines are just beautiful now. On the nose there is a real aroma of sunshine, all sunbaked roads, herbs & a little hint of leather. In the mouth brambly red fruit undercut by a delicious acidity that will compliment the Roast beef superbly. It retails for £15.99 which is great value for such quality and after all if you have gone to the trouble of buying and cooking a decent piece of beef it would be a shame to celebrate it with anything less than a great bottle of wine.
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Ingredients
- 125g plain flour
- 1-2 free range eggs
- 300ml fresh milk
- Salt and pepper
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