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    Best Yorkshire Puddings (Ever!)

    Ever wondered how to make the most amazing, show stopping, high rising, Yorkshire puddings? You know the one that someone from Yorkshire would actually be jealous off!! Well, with Easter coming up, a quick chat with The Head Chef at the Grand, Scott Harrison-Jones revealed a couple of simple secrets for you to try at home!

    What you need:

    • Eggs
    • Milk
    • Plain Flour
    • Pinch of salt

    How to do it:

    Heat the oven to 180C, or hotter.

    Fill a deep muffin tin half full of vegetable oil and put in the oven to heat up

    Then you need to measure equal quantities of egg, milk and flour. This means crack your eggs in a jug (4 large eggs is normal)

    Measure the volume of the eggs, mark the jug with a felt tip or remember the measurement, empty the eggs in to a mixing bowl

    Now in the same jug measure the exact same amount of milk as the eggs, it must be exact! Pour the milk in the mixing bowl

    Then add the flour to the jug, the exact same measurement as the eggs and flour, add to the mixing bowl.

    Add the pinch of salt

    Use an electric whisk, mix until smooth

    For an extra chef touch, pour the mixture through a sieve to remove any lumps.

    Carefully but quickly take out the hot muffin tin, add the batter mix and put straight back in the oven

    Leave for appx 20 mins, peer at them through the oven door. Don’t open the oven door until cooked.

    Sit back and admire your handy work before serving, and expect a round of applause as they reach the table!

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