I'm a top Yorkshire chef - here's where you're going wrong with your Yorkshire puddings

We can’t be having that around Leeds, especially as tomorrow marks the annual celebration of the humble accompaniment to (what readers of the YEP will attest to) every meal - Yorkshire Pudding Day.

Be it not getting the oil hot enough, or the wrong measurements to create the batter, we spoke to one of Yorkshire’s top Head Chefs, Chef Marlon Sanchez at the Pearly Cow York, which has become renowned for its top-quality Sunday dinners, for his tips and even a recipe for the perfect Yorkshire pudding every time.

And what would a perfect Sunday roast or carvery be without the ideal Yorkshire pudding to go with it?

Chef Marlon Sanchez’s tips for the ‘perfect’ Yorkshire pudding

The "Aged" Batter Trick

Some recipes will tell you to rest the batter for 30 minutes, but for a truly superior flavour and the best result, rest it in the fridge for a day. This allows the gluten to fully relax and the starches to break down, resulting in a much more stable structure that won't collapse.

The Temperature

The oil must be piping hot as this will help the pudding rise upwards and more quickly, and prevent your mix sticking to the tin.

The "Equal Volume" Rule

Instead of following a recipe by weight (grams), use the volume method.

Use the same glass or bowl to measure your eggs, flour and milk; filling it so that they are all at the same level will help you achieve the perfect consistency and more reliably than standard measurements.

Mix, Mix, Mix!

It’s very important to whisk the batter well to incorporate all ingredients. Another key point is to pass it through a sieve, so you end up with a very smooth Yorkshire Pudding mix.

Patience is a virtue, even with Yorkshire puddings

Don’t open the doors when they are baking, as you want to trap the heat to help it rise. If you peek, even the slightest gap, you’ll cause them to deflate.

Chef Marlon Sanchez’s Yorkshire pudding recipe

“My recipe always uses equal parts of eggs, flour and milk, and it’s very important to let your mixture rest.”

1. Mix your eggs, flour and milk.
2. Let your pudding mix rest for a day
3. Preheat the oven to 225°c. Add 1tsp of oil to each tin and heat in the preheated oven for 5 minutes. You want to cook with very hot oil!
4. Pour your mix into the tins, being careful of the oil. Bake in the oven at 225°c for 12 – 15 minutes
5. As tempting as it might be, don’t peek while they are cooking – otherwise they will go flat!

For more information, or to take the sting out of a Sunday roast in the future, bookings can be made at the Pearly Cow York by visiting their website or by calling 0330 055 4531.