Does your Yorkshire Pud make the grade?
It’s not a classic Yorkshire pudding unless it is at least four inches high, golden and crispy in texture.
To celebrate National Yorkshire Pudding Day which takes place the first Sunday every February, Executive Chef, Steve Williams shares the Stanley House way of preparing the perfect version.
He said: “Our Yorkshire Puddings are a take on celebrity chef James Martin’s recipe – Yorkshire folk are so proud of their puds that it wouldn’t be right not to listen to the white rose greats. Our succulent Sunday roasts are a firm favourite on the menu at Stanley House’s Grill on the Hill restaurant and often the star of the show is the pudding.
“Here’s the secret to success.”
Stanley House Yorkshire Puddings (Makes 12)
200g plain flour
3 tbsp vegetable oil
1. Put the flour and some seasoning into a large bowl, stir in the eggs, one at a time, then slowly whisk in the milk until you have a smooth batter. Chill in the fridge for at least 30 mins or up to 24 hours.
2. Heat oven to 220C/180C fan/gas 7. Pour the oil into 8 holes of a 12-hole muffin tin (not a cupcake tin or they won’t rise high enough) then heat the tin in the oven for five minutes. Carefully ladle the batter mix into the tin, then bake for 30 mins until well browned and risen.
Served from noon every Sunday, visitors to Grill on the Hill can enjoy a luscious lunch to suit every taste.
Call 01254 769200 to make a reservation or visit www.stanleyhouse.co.uk