Does that glorified pancake thing really have a place on the Christmas Dinner table?
YES! Says Josh Barnes, Chef Patron @ Chef's Table by Josh Barnes, Swinton Estate
* Homemade or frozen. Which Yorkshires are really the best?
Homemade Yorkshires are always the best – you can’t get the same texture and flavour from frozen ones. You want that perfect rise, which you can’t get from frozen puddings because they tend to be drier and they’re definitely not as bouncy or tasty.
* Large or small? What are those plate-sized puddings all about?
Size matters – large, deep Yorkshire puddings are the way to go. So that they hold gravy - a gravy-soaked pudding is what you’re after. And don’t forget about Toad In The Hole – that’s a big Yorkie!
* The best easy homemade recipe that's foolproof for men
The best – and easiest – Yorkshire pudding is equal amounts of flour, egg and milk. And don’t forget the salt and pepper to season your puddings. Cook the batter in half oil and half beef fat (aged beef fat if you want to up your pudding game but otherwise you can buy regular beef fat in your supermarket).
Pre-heat your oven to high and get beating the eggs together with the milk. Then gradually whisk in the flour (and a little seasoning) to create a smooth batter. Ideally, rest the batter at room temperature overnight in the fridge, or for at least an hour at room temperature, but if time is against you… Add oil to your pudding tin and place it in the oven to heat up (important, or your puddings won’t rise). Once the oil is hot, pour the batter into the tin – you want the oil to sizzle a little. Bake for 15–25 minutes and don’t open the oven until your Yorkshire puddings are golden and well-risen.
* Isn't a Yorkshire basically a glorified pancake?
After a big night out, me and my mates would do a full English breakfast in a giant Yorkshire pudding. Now that’s a glorified pancake.
* Does the Yorkshire have any use in life outside of the roast?
I’ve seen people do the Yorkshire pudding wrap thing - you fill a big, cooked Yorkie with your roast dinner. Stuff the Yorkshire pudding with your choice of meat, roast potatoes and vegetables, then fold it up like a wrap. And dip it into gravy, of course!
