Phil Vickery shares tips to make perfect Yorkshire puddings ‘every time’

The Independent

Phil Vickery has shared his tips to make the perfect Yorkshire puddings.  The celebrity chef took to This Morning to share his secrets after the food beat cheddar cheese, bakewell tarts and scotch eggs to be named Britain’s favourite regional delicacy.  In a video posted to the ITV show’s Instagram account, Vickery takes viewers through the “simple” recipe to make perfect Yorkshire puddings “every time”.  “Wow! Perfection!” one person commented, while another added, “I need this! Mine never end up right”.

Transcript

00:00 If I just break those eggs and just stir that in the centre, you'll see that the flour gradually

00:05 comes in from the outside, like that, break the yolks.

00:10 As the flour incorporates, you don't get any lumps, okay?

00:13 So you just want to keep going and going and going.

00:15 Take your time, there's no rush.

00:17 Fold that flour in.

00:18 Now, if you add all the milk at that point, what tends to happen is it'll become a bit

00:23 too loose too quickly.

00:24 Now, again, Brian's already alluded to the fact that he likes to leave his Yorkshire

00:29 pudding batter to rest.

00:30 Now, the reason for that is because what you are doing is you're working the gluten in

00:34 the flour and that'll make it a little slightly tougher.

00:37 It's a bit like when you make a Victoria sandwich and what happens is if you overwork the flour,

00:43 the gluten comes out.

00:44 Even a Victoria sandwich can be a little bit chewy.

00:46 That's because you've overworked the gluten.

00:48 So what we do is we just get this like this, you see?

00:50 Now that's coming together.

00:51 You whisk that and you'll see those little lumps coming out.

00:54 Now, if you added all the milk at that point, they wouldn't come out.

00:57 It just doesn't work.

00:58 So pretty much in there like that, all the lumps have gone.

01:02 Then you add the rest of the milk, nice and gently like that and just bring that together

01:08 and you'll see you get a lovely smooth batter.

01:11 Now, because I was going to cook these straight away, I will put the salt in now, but if I

01:15 wasn't, I would leave that to probably the last second and you'll see you get a lovely

01:19 creamy batter.

01:20 Now, this is my mother's recipe, as I've said to you, and just bring that together and you'll

01:24 see it's quite a loose batter.

01:26 So you put oil in the pan, as long as the oven is hot.

01:28 Here's the golden rule.

01:29 You pour that into your tray.

01:31 The oven is set at 220 degrees centigrade.

01:34 As soon as you put those trays in the oven, you turn it down to 200.

01:38 That initial heat will get the lift into the Yorkshire pudding 20, 25 minutes later.

01:42 Once they're nice and brown and puffed, golden rule is when they're ready, give them 10 minutes

01:47 extra and they won't collapse.

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