After several failures, flops and disappointments from the recipe books of the top chefs, including using Mrs Beaton's original recipe, which seemed to have too much milk and not enough eggs, I decided to do some intensive Yorkshire Pudding recipe research and experimentation. After my monumental disaster with Mrs Beeton, I discovered a young Yorkshire chef, Ben Cox owner-chef of The Star at Sancton who has (rightfully) been awarded the Best Yorkshire Puddings Recipe and I am now using his (not so) secret ingredient - stock in the mix!
I guarantee these are the best Yorkshire Puddings I have ever made.
I wish you luck and I am sure you will agree they are delicious.
Here is Ben's winning Yorkshire Pudding recipe:
- 140g sieved plain flour
- 140ml vegetable stock-cold (the secret ingredient)
- 140ml cold full-fat milk.
- 3 large fresh eggs (at room temperature)
- 5g table salt
- 2.5g ground white pepper
- Duck fat
- Preheated oven 230 degrees C.
- Sieve flour, salt and pepper into a mixing bowl.
- Using a hand whisk mix in the stock and milk.
- In another bowl lightly whisk the eggs.
- Sieve the flour and milk mixture into the egg and stir until mixed in.
- Put ½ tsp of duck fat in each hole of your Yorkshire pudding tin and heat for 5 minutes.
- Carefully pour your mix into the centre of the tin, filling up half of whatever size tin you are using.
- Cook for approximately 20 minutes.
- Always use fresh produce.
- Never over whisk.
- Always season.
- Never wash Yorkshire pudding tins, just wipe with kitchen paper.
- Do not overheat the fat, it will burn.
- Do not open the door- not even for a peep!