"I know this is a humble dish, but I have a real soft spot for Yorkshire Puddings. Christmas just wouldn't be the same without them. They remind me of growing up with my restauranteur aunts and grandma in London. They were such the holiday staple, they go with everything and simply can’t be beat with a good roasted joint of beef and giblet gravy!"
- 1 cup whole organic milk
- 1 cup eggs
- 1 tsp maldon sea salt
- 1 cup all purpose flour, sifted twice
- 1 tsp rosemary, finely chopped
- 2 tbsp cold water
- 1/4 cup drippings or fat
- Pre–oven heat to 425. Drain off turkey or roast drippings, strain through a fine strainer. If you have no drippings use duck fat, bacon fat, lard or butter.
- With a mixer beat the eggs into the milk with the salt. Sieve the flour into the custard slowly while mixing in, no lumps! Allow to rest for an hour (not in fridge), pour through strainer, stir in rosemary (if you even want it in there)
- Heat the pop over pans until very hot.
- Heat fat, mix cold water into the custard, add about a teaspoon and a half of fat into each pop over well, it should be smoking.
- Give the custard one quick stir, immediately fill each pan 1/3 full with the custard and pop in the oven, do not open it until fully cooked.
- Bake for 15 minutes, turn oven down to 350 for another 10 minutes, or until golden brown. Less if the pans a smaller. All this process MAY take less time, so keep you eyes on the ball.
- Remove from oven and serve immediately, sop up with lots of lovely gravy.
Chef Andrew Spurgin
Andrew Spurgin brings his diverse skill sets to consulting work with caterers, chefs, restaurants and hotels. He also creates bespoke events - from concept, styling, menu design and vendor brokering - as well as other related focus areas. Learn more about Andrew Spurgin.