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Head chef at Isaac’s in The Grand Hotel Birmingham, Brad French spoke exclusively to Express.co.uk about creating homemade Yorkshire puddings. “When it comes to mastering the classic Yorkshire pudding, it is really quite simple,” he promised. At Isaac’s, chef “much-loved recipe uses the classic 1:1:1 ratio of eggs, milk and flour” – measured by volume not weight.
There’s one key element of creating the most tasty homemade Yorkshire puddings, though, and that is to “prepare the batter the night before” you plan to cook them. Mr French explained: “Chilling it overnight before mixing with the hot fat (beef dripping is best) is crucial in getting a good rise.” He also cautioned home cooks to “never, ever, open the oven before the timer goes off or they’ll sink”.
