We all have our own ideas of what constitutes the perfect yorkshire pudding. Some like it well-browned and sturdy, all the better for accommodating the meat and veg piled on top; others prefer it soft and doughy, to soak up all the gravy. For Tom De Keyser, head chef at Tom Kerridge’s Chelsea pub The Chalk Freehouse, “the perfect yorkshire pudding is crunchy on the outside, beautifully fluffy in the middle, and covered in lashings of gravy”.
No matter your preference, the yorkie is an essential element of any good roast. Here, De Keyser shares his recipe for a pub-roast-worthy pudding – as well as a few tips for nailing the method. First, plan ahead. “Make your batter the night before and let it rest overnight. That ensures a nice even, straight cook and rise.”
He also offers a surprising tip: unlike most bakes, you want to leave the batter a bit lumpy. “You leave lumps in the batter to stop the gluten from developing too much, which keeps the yorkshire pudding light and fluffy,” he says. “Don’t worry about the lumps being in the end product, because they dissolve throughout the cooking process.”
Tom De Keyser’s yorkshire pudding
Makes 14
Preparation time: 15 minutes
Cooking time: 29 minutes
Ingredients
4 eggs, whisked
355ml whole milk
225g plain flour, sifted
Neutral oil, for coating the base of a muffin or yorkshire pudding tin
Method
Preheat a fan oven to 185°C (gas mark 5).
In a mixing bowl, combine the whisked eggs and milk until fully incorporated.
Gradually whisk in the flour, one-third at a time. The mixture should be mostly smooth but with a few small lumps – this is key for the right texture.
Fill each well of a yorkshire pudding or muffin tin to approximately ¼ full and place in the oven for 5 minutes until the oil is very hot.
Carefully remove the tray and fill each well two-thirds of the way up with the batter. Return to the oven and bake for 20 minutes.
Remove the tray, flip each pudding upside down, then return to the oven for a further 4 minutes to ensure a crisp bottom. Do not open the oven door during cooking.
Serve.
