James Mackenzie, the chef behind East Yorkshire’s only Michelin-starred restaurant, The Pipe and Glass, has shared his secret to making the perfect Yorkshire pudding. This classic British dish holds a special place in Mackenzie’s heart, as it was the very first recipe he ever mastered.
Mackenzie fondly recalls his childhood, vividly remembering himself at the age of five or six, cracking eggs and whisking furiously under his mother’s watchful eye. He credits his mother’s playful encouragement with instilling in him a love for this simple yet essential dish.
While Yorkshire puddings are a staple of any Sunday roast, Mackenzie believes the key to achieving that perfect, towering rise lies in a few simple steps. He emphasizes the importance of letting the batter rest before seasoning, as salt can disrupt the rising process. Additionally, he stresses the need for a smoking hot baking tray, ensuring that the batter cooks quickly and efficiently.
For those eager to recreate Mackenzie’s culinary magic, he’s generously shared his recipe:
Ingredients (makes 10):
* Six eggs
* 300ml full-fat milk
* 260g plain flour
* Goose or duck fat or beef dripping, or rapeseed oil if preferred
* Salt and freshly ground white pepper
Method:
1. Preheat the oven to 180°C/gas mark 4.
2. In a mixing bowl, whisk together the eggs and milk.
3. Sift the flour into the mixture and blend with a hand blender until a smooth batter forms.
4. Let the batter stand for at least 10 minutes.
5. In a 12-hole baking tray, place a tablespoon of fat in each mold and place in the oven until smoking hot.
6. Season the batter immediately before pouring it into the smoking hot tray. This will prevent the salt from breaking down the eggs and will result in a better rise.
7. Fill 10 molds nearly full around the edge of the tray, leaving two molds in the middle free to allow heat to circulate evenly.
8. Bake for 35 minutes and avoid opening the oven door early to prevent the puddings from collapsing.
With Mackenzie’s expert guidance, even the most novice cook can achieve a Yorkshire pudding that’s worthy of a Michelin-starred restaurant. So gather your ingredients, follow his recipe, and prepare to impress your loved ones with the perfect side dish for any Sunday roast.
