Chef News is sponsored by the the Kitchen Porters Club
Let’s settle the debate once and for all: do Yorkshire puddings belong on your Christmas roast? If, like us, you believe no roast is complete without a golden, crispy Yorkshire pudding, then you’re in for a treat.
Head Chef Edvan Pinto at The Ladbroke Arms shares his foolproof way for creating perfect Yorkshire puddings, guaranteed to impress your friends and family this festive season.
“It’s the same quantity of milk, eggs and flour. Whisking them together and letting the batter rest in the fridge overnight is the key. In the morning remove it from the fridge and let it rest for 20 minutes and then get a hot tray in the oven, with hot oil and drop the batter in. Make sure the temperate is 220 degrees high heat, drop it down after eight minutes and then there you go, perfect crispy Yorkshire puddings.”
October’s Kitchen Porter of the month is Jimmy Szabo, Kitchen Porter at The Woodspeen
