Chef Recipe – Perfect Yorkshire Puddings
Courtesy of Barnett Hill Head Chef, Joel Manchia
Now the peak of Sunday Lunch season is upon us (though it can be year round!) we’re all looking for some new ways to bag some extra compliments in the kitchen.
Lucky for you, Head Chef at Barnett Hill, Joel Manchia has curated the perfect Yorkshire pudding recipe and shares a secret tip, “don’t be tempted to open the oven until you’re sure they are cooked!”
Bring some expert knowledge to your kitchen with his recipe below.
- 1 large eggs
- Plain flour
- 400g milk
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
- 1 tsp vegetable oil or beef dripping
- Measure out your flour, eggs, and milk.
- Pour them all into a bowl and whisk together with salt.
- In your Yorkshire pudding tin tray, half-fill the wells with oil or beef dripping.
- Preheat the Yorkshire pudding tin tray in an oven at 210 degrees for 20 minutes.
- Once the tray is piping hot, fill each well with ¾ of the Yorkshire pudding mixture.
- Place the tray back into the oven at 210 degrees for 12 minutes, they will fluff up and became nice and crispy.
- Remove from the oven carefully and place them on a rack to cool down so they do not get soggy.
- Wait until they cool to enjoy with your favourite roast!
Book in for a delicious Sunday Lunch at Barnett Hill here: https://www.alexanderhotels.co.uk/barnett-hill/book-a-table/
Or gift our sensational Barnett Hill Sunday Lunch experience here: https://barnetthillhotel.wearegifted.co.uk/sunday-lunch-at-the-oak-room-restaurant