All rise - the recipe for the perfect Yorkshire pudding has been revealed just in time for National Yorkshire Pudding Day.
Tomorrow, households up and down the region are set to be whisking up the batter ready for their Sunday roasts.
And Sheffield chef Richard Bucklow has shared his grandma’s fail-safe recipe for the occasion.
Richard, who is group executive sous chef at Sheffield’s Milestone Restaurants, said: “I think we love them so much, because they’re something we have grown up with.
“I’m a strong believer that you do love the food you have grown up with.
“It brings back those childhood memories of a big Sunday roast and the Yorkshires were always my favourite part. It gives you the feel-good factor, sitting around the table with your family.
“I always have a Yorkshire pudding at the start of the roast and then I’ll go back and have more at the end, to mop up all the gravy.”
Richard – who splits his time between The Milestone on Green Lane, Kelham Island, the Wig and Pen on Campo Lane in the city centre and Fancie on Ecclesall Road – said Yorkshire puddings are always a hit with customers.
They are used to garnish the Sunday roast at the Milestone – but also make a starter at the Wig and Pen and Fancie when they are split open and stuffed with pulled pork in a variety of spices.
Yorkshires are also available as a side dish at the Wig and Pen and The Milestone, where they are served with a red wine jus.
Richard said: “I think Yorkshire puddings are a great vessel for food.
“One of my favourites is blue cheese. And if you add a splash of Sheffield’s finest Henderson’s Relish too, you’re onto a winner.”
How to make 12 perfect Yorkshire puddings
175g plain flour
355g milk (Richard suggests you weigh your milk rather than measure it in a jug)
Preheat oven to 200C.
Beat the flour into the eggs with a whisk.
Once the mixture is combined, add a splash of milk and mix with an electric hand blender. Gradually add the rest of the milk until the mixture is runny with plenty of bubbles.
Add a pinch of salt.
Fill each section of the baking tray with about 2 tbsp of oil and put it in the oven for about five minutes. Once the oil is hot, take the tray out of the oven and pour in the mixture, filling each section to about three-quarters full.
Bake for about 20 minutes until the puddings have risen and are the same, golden brown colour all over.