Yorkshire Pudding Recipes by Sarah Beattie


The Yorkshire Pudding Boat Race
was dreamed into life by Simon Thackray as he stared out of a window at his local pub one sunny Sunday afternoon back in the early 90s. Like Jack and the Beanstalk, this small seed grew into something much bigger… “soon it’ll be like Woodstock: people will pretend they were there – people will want to say, ‘I was there when it all started’” Independent on Sunday

Sarah Beattie

Sarah Beattie’s fresh, inventive approach to vegetarian cookery has earned her national recognition in numerous cookery competitions. Named as Masterchef of the North by Loyd Grossman in the BBC’s Masterchef 1991, Sarah has since guested on television and radio programmes demonstrating her broad range of culinary skills. Sarah now lives and works in the South of France.

Her first cookbook Neither Fish Nor Fowl prompted actress Joanna Lumley to say: ‘I hope it sells a billion. It deserves to.’ Politician Ken Livingstone called it ‘magnificent’.

Here are some great Yorkshire Pudding Recipes to inspire you:

Classic Yorkshire PuddingClassy Yorkshire PuddingOn Golden Pond | Yorkshire Pond Puddings

Use metric or imperial measurements – DON’T mix them.

Classic Yorkshire Pudding

Like Grandma used to make – the secrets of success are Hot Oven, Hot Fat and Hot Heavy Pans.

I find semi-skimmed milk is better than full cream. Some cooks use half and half milk and water. Originally the pudding was cooked below the joint to soak up the meat juices which dripped down from the shelf above. Nowadays the puddings are often cooked in the top of the oven while the meat is resting and the puddings can be served as a first course or as an accompaniment. We’ve got main course and dessert recipes later.

Ingredients

125g / 4oz sifted plain flour
a pinch of salt
1 large / 1 medium egg
300ml / half pint semi-skimmed milk
oil or melted dripping

Make sure the oven is hot – 220C / 475F / Gas Mk 8.

Using a wooden spoon, gradually beat the egg and milk into the flour and salt until you have a smooth batter. Beat well and leave to stand.
Pour a little oil or dripping into each cup of a heavy gauge bun tin (I use a cast iron American Popover Pan). Alternatively use a roasting tin for one large pudding. Place in the hot oven to preheat for 5 minutes. Beat the batter again and decant into a jug for speed. Without allowing the oil to cool, pour the batter into the hot pans, half filling the cups. Bake for 12 – 20 minutes – depending on size – until puffed and golden. Serve immediately.
Try not to open the oven door until they’re done – glass doors are useful. If you have to, just open it enough to take a quick peek.

Classic Yorkshire PuddingClassy Yorkshire PuddingOn Golden PondYorkshire Pond Puddings

Classy Yorkshire Pudding

Like Grandma never made!

Batter as above with the addition of two finely shredded sun dried tomatoes, a couple of minced black olives and one crushed clove of garlic. Beat well. Have ready a dozen asparagus pieces, about 5cm / 2in long. Heat the pans with the oil as before, using olive oil for preference. Place a piece of asparagus in the base of each cup in the hot oil and pour on the batter. Bake as before and serve as an amuse geule or starter scattered with shavings of Parmesan or mahon.


Classic Yorkshire PuddingClassy Yorkshire PuddingOn Golden PondYorkshire Pond Puddings

On Golden Pond

Make Classic Yorkshire Pudding omitting the salt. Serve as dessert drizzled with lots of Golden Syrup and wedges of juicy oranges and lemon. A great favourite with children of all ages.


Classic Yorkshire PuddingClassy Yorkshire PuddingOn Golden PondYorkshire Pond Puddings

Yorkshire Pond Puddings

Nothing like Sussex Pond Pudding – this is a Double Chocolate Yorkshire Pud, deep dark and muddy! Serve with thick cream and some hot strawberries, stir fried in butter and vanilla sugar.

110g / 3 1/2 oz plain flour
15g / half oz cocoa
1 tbs caster sugar
1 large / 1 medium egg
300ml / half pt semi-skimmed milk
light vegetable oil
a handful of chocolate chips

Proceed as for Classic Yorkshire, sifting the flour, cocoa and sugar together and beating in the egg and milk. Preheat the pans with a little vegetable oil in each cup. When hot, pour in the batter and add 4 or 5 chocolate chips in the centre of each pud. Bake until risen and firm (about 12 minutes). Serve immediately, dusted with icing sugar.


Classic Yorkshire PuddingClassy Yorkshire PuddingOn Golden PondYorkshire Pond Puddings

Recipes © Sarah Beattie 2000

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MEDIA ENQUIRIES
The Yorkshire Pudding Boat Race attracts considerable interest from media companies and programme makers – from Country Life to Richard and Judy. If you would like to discuss future sponsorship or media opportunities, please contact Simon at The Shed.

‘For the past 17 years, The Shed, near the market town of Malton, has been responsible for some of the smallest and most inspired art events in the country.’ Alfred Hickling Guardian

Yorkshire Pudding Boat Race is a Registered Trade Mark of Simon Thackray.

MEDIA COVERAGE OF THE YORKSHIRE PUDDING BOAT RACE ®

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Simon Thackray“performs miracles from his eyrie” Yorkshire Post
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The Fish & Chip Van Tour – on the Richard and Judy Show
The Yorkshire Pudding Boat Race – Big Breakfast to Sky News
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The Shed Comes To Townand Malton comes to life!