The Great Yorkshire Pudding
210g of flour
6 free range, Yorkshire eggs
200ml of full fat Yorkshire milk
salt and pepper to taste
pinch of nutmeg
Fodder has become well known for many great things over the years but one of greatest has got to be The Great Yorkshire Pudding that proudly adorn our Sunday roasts. So well loved, we had to start selling them in the shop! And now, after frequent requests we’re sharing Head Chef Mehdi’s recipe for you to whip up at home for your next roast. Straying from tradition this recipe calls for cold rapeseed oil, not hot fat like many traditional recipes but we think that’s what makes them in their unique bowl shape.
This year to celebrate National Yorkshire Pudding Day we welcomed local foodie blogger, Christopher Blackburn, the two time World Yorkshire Pudding Champion to chat all things Yorkshire Puddings at Fodder. Warning… plenty of Batter Banter ensues!
All ingredients used in this recipe are available to purchase from the Fodder Farm Shop
Sift the flour in a large bowl, add in the eggs and whisk to combine.
Slowly add the milk, continuously stirring until you achieve single cream consistency, if there are lumps or if you’re doubling the batter use an electric whisk if you’d like.
Season to taste with salt, pepper and nutmeg.
Refrigerate batter overnight to allow the gluten develop, (and save yourself a job on Sunday!)
Pre-heat oven to 200c.
Fill large Yorkshire pudding trays 1/3 full of Yorkshire rapeseed oil.
Then in the middle of the pan, pour the batter, filling the whole tray.
Put the pan at 200c for 25min
DO NOT OPEN THE DOOR TO CHECK!!
Enjoy with lashing of gravy and a thick cut of meat from our butchery department.