A couple of weeks ago Mandy and I were joined by Elaine Lemm, author of the Great Book of Yorkshire Pudding at the Cooking School at Dean Clough, Halifax to judge the Great Yorkshire Pudding Challenge 2011.
The challenge was to see which amateur and which professional chef could turn out the best Yorkshire pudding.
In the professional class were Stephanie Moon of Rudding Park, (North Yorkshire), Tim Bilton of the Butcher’s Arms at Hepworth (West Yorkshire) and Ben Cox of the Star at Sancton (East Yorkshire). It was a close call. All of them were, crisp, well risen and tasty. It may have been the hint of sage, or the touch of stock he used, but Ben Cox won the day, for the best Yorkshire pudding in Yorkshire. So here is his winning recipe supplied by the champion himself. Thanks Ben
Ingredients:
140g sieved plain flour
140ml light colourless vegetable stock-cold.
140ml cold full fat milk.
3 large fresh eggs (at room temperature)
5g table salt
2.5g ground white pepper
4 leaves of sage
Duck fat
Depending on the type of oven, I suggest a domestic oven be preheated at 230 degrees C.
Method:
Sieve flour, salt and pepper into a mixing bowl. Using a hand whisk mix in the stock and milk.
In another bowl lightly whisk the eggs. Sieve the flour and milk mixture into the egg, add finely chopped sage and stir until mixed in.
Put ½ tsp of duck fat in each hole of your Yorkshire pudding tin and heat for 5 minutes.
Carefully pour your mix into the centre of the tin, filling up half way of whatever size tin you are using. Cook for approximately 20 minutes.
Do’s and Don’ts:
Always use fresh produce
Never over whisk.
Always season.
Never wash Yorkshire pudding tins, just wipe with kitchen paper.
Do not overheat the fat, it will burn.
Do not open the door- not even for a peep!