Top tips for the perfect Yorkshire pudding

Top tips for the perfect Yorkshire pudding


Posted 1st Feb 2015


Over the years Yorkshireman, Marco Pierre White, has perfected his craft, making delicious dishes from scratch. We find out his top tips on making Yorkshire puddings at home to celebrate Yorkshire Pudding Day (1st February 2015)

As far as Marco Pierre White is concerned, roast beef should be served with Yorkshire puddings and when it comes to making your own Yorkshire puddings, there are just a few simple tips that he suggests you follow:

1. First of all, make sure you are measuring your ingredients accurately, this allows you to get the correct ratio of milk to flour to egg.

2. Always ensure that you whisk the batter thoroughly – you don’t want to see any lumps.

3. Once you’ve made the batter, set it aside to rest for at least an hour as this makes the batter lighter.

4. Make life easy for yourself and use non-stick Yorkshire pudding trays. Grease these lightly and pre-heat them in the oven as you want them to be nice and hot before you add in the batter.

5. Once the beef is cooked to taste, take it out of the oven to rest. Now cook your Yorkshire puddings. This means you can serve them straight from the oven with the rested roast beef and a splash of Knorr Rich Beef Stock Pot gravy.

 

Why not put Marco's top tips to the test with this hearty recipe?

 

Sausage and Mushrooms in Gravy with Yorkshire Pudding

Recipe serves: 4

Ingredients

150g plain flour
200ml milk
4 eggs
Salt and pepper
1 dessert spoon oil
400g pork sausages
2 onions, sliced
200g mushrooms, halved
1 clove garlic, chopped
1 Knorr Onion Gravy Pot

Method

For the Yorkshire batter, mix the flour, milk and eggs together in a bowl, adding salt and pepper. Whisk until light and smooth before spooning into four ovenproof dishes. Cook for approximately 30 minutes, or until golden brown and well risen.

Heat the oil in a non-stick frying pan, add the sausages and brown evenly all over until cooked through. Remove to a plate and keep warm.

Add the onion and fry until golden. Then add the mushrooms and lightly sauté. Finally add the garlic and fry for a further 1 minute.

Slice the sausages into chunks and return to the frying pan with the onions and mushrooms.

Make the Knorr Onion Gravy following pack instructions, pour over the sausages and simmer for 5 minutes.

Serve in the warmed Yorkshire puddings with your choice of vegetables.

 

Hint: Delicious served with roast stuffing balls.

 

Recipe courtesy Knorr Gravy Pots and Marco Pierre White, Brand Ambassador

 





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