België (nl)
Steve’s Mum’s Yorkshire puddings
Light, golden-brown Yorkshire puddings made with flour, egg, and beef fat. Perfect with a traditional Sunday roast.The pride of every Sunday Roast. These airy puddings rise high in the oven and get their crispy outside and soft inside thanks to a batter similar to pancake batter, but with extra eggs. More eggs = better soufflé. According to Steve’s mum, always a hit: classic with onion gravy or surprisingly sweet with jam.
Born and raised in Leeds, but moved to the Netherlands for love: chef Steve Sykes. Now working in the kitchen of Kingstreet Restaurant in Hotel De Keizerskroon in Apeldoorn, part of Bilderberg. Every week he surprises his guests with new creations, often with a touch of Leeds. For HANOS, Steve shares his favorite British classics.
Ingredients
150mlSunflower oil or beef fat
11Eggs
7gSalt
300mlWater
500gWheat flour
300mlMilk
Preparation
- Preheat the oven to 200°C.
- Mix the flour, salt, and eggs into a thick batter.
- Stir gently until smooth.
- Mix the water and milk together and add this little by little, until the batter has the consistency of yogurt.
- Pour a layer of sunflower oil or beef dripping into the wells of a muffin tin and place it in the oven until the fat is smoking hot.
- Carefully remove the muffin tin from the oven and fill the wells halfway with batter (be careful: everything is very hot!).
- Bake the 'Yorkies' for 25 minutes in the oven at 200°C, until golden brown and airy.
- Always delicious with onion gravy or shallot jus, alongside a classic Sunday Roast. Also tasty as a sweet version, filled with jam.
Tip: the 'Yorkies' freeze well until ready to use.
