Yorkshire Pudding Perfection!

Posted on January 21, 2015 by admin

With National Yorkshire Pudding Day approaching on Sunday 1st February, our chef Anthony Garlando – no stranger to making British classics, but also a perfectionist – enlisted the help of a true expert to ensure that his Yorkshires are the best they can be: our General Manager John Wiltshire’s mum, Jean!

Jean and John’s dad Godfrey were visiting London and took the time to visit aqua shard to share Jean’s recipe – actually Godfrey’s mother’s recipe, so it’s been in the family for generations! – and some helpful tips for making perfect Yorkshires.

Jean Wiltshire’s Yorkshire Puddings – makes 12

• 8oz plain flour
• 2 large eggs, beaten
• 1/2 pint of equal parts milk and water
• large pinch of salt
• beef dripping or olive oil for cooking

1. Place the flour in a mixing bowl and add the beaten eggs, the milk/water mix and finally the salt, and mix together.
2. Cover the bowl and leave the mixture to stand at room temperature for an hour or more, but not overnight.
3. Preheat the oven to 240C.
4. With a whisk, “beat some air” into the mixture; “you want a consistency like thin cream” says Jean.
5. Add the dripping or oil to each section of a muffin tin baking tray, enough to coat the bottom of each tin.
6. Place in the oven and heat the fat until it’s “absolutely smoking”.
7. Take the tin from the oven and fill each tin to 1/3 full with the batter mixture.
8. Return to the oven and cook for 15-20 minutes until the Yorkshires are puffed and golden – “do NOT open the oven door while they are cooking” warns Jean!
9. Serve immediately – ideally with roast beef, although they can also be enjoyed as a starter.

For a sweet variation, Godfrey suggests adding sliced apple to the muffin tins at the same time as the batter and sprinkling with sugar for a tasty dessert!

For Yorkshire Pudding Day on Sunday 1st February Anthony will be serving a special ‘Pigeon In The Hole’ dish using Jean’s Yorkshire pudding recipe at brunch and dinner. To browse our menus and book your table please visit our website.