How To Nail Yorkshire Puddings, If You’re Opting For Easter Beef

Everyone has their own opinion on how Yorkshire puddings should be done. Whether you’re an Aunt Bessie die-hard fan, rustic-looking crispy-yet-fluffy type, or a jumbo-plate-sized fan – we all know and love them.

And it looks like more of us will be scoffing our faces with them this Easter. Tesco’s ‘Ultimate Roast Index’ study of the UK’s roast dinner eating habits found lamb has lost its crown as the nation’s favourite Easter main. More than half of those surveyed said they’d prefer beef or chicken for their main.

Roast lovers continue to favour traditional trimmings and sauces such as roasties, Yorkie puds and gravy over green beans or cauliflower cheese.

Yorkshire Puddings are proven to be a firm favourite, but what’s the secret to making your own light and fluffy puds? “If you have time, make the batter the night before,” owner of The Frog restaurant in central London and chef, Adam Handling, tells HuffPost UK. “Let it rest, the gluten in the flour relaxes and makes for a better crust.”

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