There aren’t many dishes that get their very own day – but the Yorkshire Pudding is certainly worthy.
Tomorrow the eyes of the world will swivel to our county in the north as, on Yorkshire Pudding Day, we celebrate the simple 300-year-old meal with the big reputation.
“They’re a staple and everybody should know how to make them,” says Jamie Robinson, head chef at The Milestone in Sheffield, where Yorkshire Puddings are on the menu every day throughout the winter months.
“We’ve served them with gravy, with burgers, with smoked salmon and poached eggs - all pretty tasty.
“People ask for them with ice cream or smeared with jam; anything goes with a good old Yorkshire pud!”
And according to Jamie, the recipe couldn’t be simpler, though he does have a few tasty tips to make sure your puddings pack plenty of Yorkshire punch this February 7.
“The recipe we swear by is everything in equal quantities – eggs, milk and flour, with a pinch of salt,” says the 24-year-old chef, who has been at the Kelham Island gastro pub for seven months.
“Mix the flour and eggs into a smooth paste, then add the milk until it is a little thicker than the consistency of double cream. We always use full fat milk in the kitchen. You could get away with semi-skimmed, but this is a rich recipe.
“It’s important to preheat your Yorkie trays with a tiny bit of oil, so that they start cooking as soon as the mixture hits the pan.
“Pour the mixture into the centre of each hole so the oil falls in and creates that classic pudding shape.”
‘Resting’ is another word Jamie is quick to mention, as he assures us that leaving your mixture to rest, for half an hour, or even overnight, will get that nice and even ‘rise’ we all crave.
Nobody wants a lopsided pudding,” says Jamie.
“We make our Sunday lunch mixture on Saturday night. Of course resting might be tough if you’ve just got in from work and you’ve got hungry kids, but any resting time you can give it will help,
“After that, it’s 25 minutes in a 185 degree oven, two minutes sat in the tray and then pull them out - they shouldn’t stick.”
Jamie frys off a homemade slider burger, which he sticks in the middle of his sliced Yorkshire Pudding, along with crispy shallot rings, tomato slices, gherkins, mayonnaise and a couple of gem lettuce leaves. It’s a modern twist on an old favourite, solidifying the pudding’s reputation as the perfect versatile meal.
“And there you have it - there is nothing the Yorkshire Pudding can’t do,” confirms Jamie with a smile.
Yorkshire chemical scientist and author John Emsley once famously said it was his belief that ‘the ability to make good puds is in the blood and instinct of Yorkshire folk.’
This February 7 - let’s prove him right.