Yorkshire Pudding Recipe Better Than Jamie Oliver

Yorkshire puddings recipe from Ben Cox

by Sharon Maher on July 1, 2013

in Food, Recipes, Yorkshire Puddings

Ok folks this is it. This is the one – the perfect Yorkshire Pudding recipe. Better than Jamie Oliver, Gordon Ramsay, Nigella Lawson, James Martin etc;


better even than my Mum and Grandma!(Sorry Mum, but it's true).

After several failures, flops and disappointments from the recipe books of the top chefs, including using Mrs Beaton's original recipe, which seemed to have too much milk and not enough eggs, I decided to do some intensive Yorkshire Pudding recipe research and experimentation. 

After my monumental disaster with Mrs Beeton I discovered a young Yorkshire chef , Ben Cox owner chef of The Star at Sancton who has (rightfully) been awarded the Best Yorkshire Puddings Recipe and I am now using his (not so) secret ingredient - stock in the mix!

I guarantee these are the best Yorkshire Puddings I have every made.

I wish you luck and I am sure you will agree they are delicious.

Here is Ben's winning Yorkshire Pudding recipe:

Ingredients

  • 140g sieved plain flour
  • 140ml  vegetable stock-cold (the secret ingredient)
  • 140ml cold full fat milk.
  • 3 large fresh eggs (at room temperature)
  • 5g table salt
  • 2.5g  ground white pepper
  • Duck fat
  • Preheated oven 230 degrees C.

Method

  1. Sieve flour, salt and pepper into a mixing bowl.
  2. Using a hand whisk mix in the stock and milk.
  3. In another bowl lightly whisk the eggs.
  4. Sieve the flour and milk mixture into the egg and stir until mixed in.
  5. Put ½ tsp of duck fat in each hole of your Yorkshire pudding tin and heat for 5 minutes.
  6. Carefully pour your mix into the centre of the tin, filling up half way of whatever size tin you are using.
  7. Cook for approximately 20 minutes.

Ben's 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!

Give this recipe a try!

Norah x 

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This post was written by...

– who has written 97 posts on Norah Sleep Living.

Sharon Maher is a wedding and party planner, event venue stylist and also writes the blogs Norah Sleep Wedding Style, Norah Sleep Living Style and My Wedding Marquee about weddings, food, fashion, style and things that inspire her in life. Find her on Facebook, Google+, Twitter, and Pinterest.

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{ 3 comments… read them below or add one }

Jen November 6, 2013 at 9:04 pm

My first attempt at Yorkshire puddings and with the help of this recipe it was a huge success. Absolutely delicious.

Reply

Perin August 4, 2014 at 12:01 pm

I had to put these in small muffin tins, the ones that are only 2″ wide…and they are
so cute!!! My large oven needed a part changed, so I baked these in a smaller tin for a small table top oven…FUN SIZE!!! :))) p.s. They take about 10 min. before you see them rise, but they rise very nicely and high…I bet this is the same recipe as “The Cliff House” in San Francisco! Theirs rise to the sky!!! Large and high! YUM! I wish I could add a photo now!

Reply

Anna October 5, 2014 at 6:11 pm

Absolutely the best yorkshires ever and I’ve tried lots of different recipes

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