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Happy Sunday Everyone!

What better way to enjoying a Sunday with your family than preparing Roast Beef, Mashed Potato and Homemade Yorkshire Pudding with beef gravy. It’s the ultimate comfort food.

In the resorts we used to make trays of Yorkshire Pudding, so today I am presenting to you the official professional way we made Yorkshire Pudding in the grand hotels.

The Secret to the Perfect Rise: Professional Yorkshire Puddings

A great Yorkshire pudding isn’t just a side dish; it’s a structural masterpiece designed to hold as much gravy as humanly possible. This recipe relies on a high-heat “shock” method and a cold-rested batter to ensure every pudding climbs high above the tin.
The Ingredients :

• 3 Large Eggs (Room temperature preferred for the final mix)
• 1 1/2 Cups Whole Milk
• 1 Cup All-Purpose Flour (Sifted for a smoother batter)
• 1/2 Teaspoon Salt
• Pinch of White Pepper (Optional: black pepper works, but white keeps the batter clean)
• High-Smoke Point Oil: Grapeseed or Canola (Beef dripping is the traditional choice if available)
  The Method

1. The Batter Prep
   In a medium bowl, whisk the eggs and milk until fully combined. Slowly incorporate the flour and salt using a wire whip. Whisk until the lumps disappear, but don’t overwork it—you aren’t making bread.
2. The Cold Rest
   Place the batter in the fridge for at least 2 hours. This allows the starch granules in the flour to swell and the gluten to relax. A rested batter results in a more uniform rise and a tender interior. Bring out of fridge 30 minutes before pouring into muffin tins.
3. Preheating the Muffin Tins
   Preheat your oven to 425°F. Place a metal muffin tin on a baking sheet. Add 1/2 teaspoon of oil to each cup.

***PRO TIP: Lightly spray the top surface of the muffin tin with non-stick spray. This prevents the “mushroom head” of the pudding from sticking to the tray as it expands.

4. The Sizzle Point
   Place the oiled tin into the oven for 5 minutes. You want that oil shimmering and just beginning to reach its smoke point.
5. The Pour
   **Remember ** Remove the batter from the fridge 30 minutes before cooking to take the chill off. Give it one more quick mix. Carefully pull the hot tray from the oven. Quickly pour the batter into each cup until 3/4 full. You should hear a distinct sizzle the moment the batter hits the oil.
6. The Bake : Full Time — 35 minutes
   Slap the tray back into the oven immediately.

• Bake at 400 degrees F for 25 minutes
• The Turn: Quickly rotate the tray 180 degrees. Be fast—you don’t want to lose the heat.
• Final 6 – 10 minutes : Drop the temperature to 375 degrees F to finish the centers without burning the tops.

4. The “No-Collapse” Finish
   Turn off the oven. Crack the door open about two inches and let the puddings sit inside for 5 minutes. This tempers the air and allows the structure to set, preventing them from deflating the second they hit the kitchen air.
   Chef’s Notes

• Consistency: The batter should be the thickness of heavy cream. If it’s too thick, add a splash of milk.
• The Steam: Never open the oven door during the first 20 minutes. The steam is what does the heavy lifting; if you let it out, the puddings stay flat.

Cheers !

Chef Bari