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Ultimate Yorkshire puddings

by
Galton Blackiston
Ultimate Yorkshire puddings

PT40M

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Ingredients

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Metric

Imperial

  • 175g of strong bread flour
  • salt
  • 4 eggs
  • 300ml of full-fat milk
  • 1 pinch of ground nutmeg
  • 1 dollop of lard
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Equipment

  • Non stick Yorkshire pudding tray

Method

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1
Beat together the flour, salt, eggs, milk and nutmeg to form a batter. Leave to rest for at least an hour
2
Heat a non stick Yorkshire pudding tray with the fat and place in the oven at 200°C/Gas mark 6 until the fat is smoking
  • 1 dollop of lard
3
Pour in the batter and cook for approx 20-25 minutes until well risen. Serve immediately as an accompaniment to a traditional roast
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Galton Blackiston
Galton Blackiston

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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