The saga over whether you should have a Yorkshire pudding on your Christmas dinner continues - and if you are a fan, here are some tips to perfecting the puds. Some people think Yorkies don't belong on a Christmas dinner plate, while others can't get enough of them. Despite the critics, they are still a firm favourite no matter what time of the year - and we get some top tips on how to create the best homemade puddings.
For those who are preparing to take on the task of cooking the festive feast and considering rustling up some homemade Yorkshires, we spoke to head chef Michael Paparozzi on his top tips. Michael, from Leicestershire, has been in the kitchen giving us some of his secrets to homemade Yorkshire puddings, as well as some of the biggest mistakes people make. He told The Daily Mirror that firstly, one of the biggest mistakes people will make is using the wrong flour.
"Always use plain flour when making the mix, as self-raising flour can make them turn into pancakes," Michael explained. He also urged people to make sure the batter is properly mixed with no lumps and then left to rest for a few hours, or even overnight, as well as making sure you're using the right fat in the pan. "I always use beef dripping or vegetable oil.".
Michael added that another crucial mistake that can be made is when the oven is too low, or the oven door keeps opening, so he advised to keep the door shut in order to let the yorkies rise properly. So when it comes to perfecting his puddings, Michael said the easiest recipe is to mix equal amounts of plain flour, milk and eggs for the batter and to "always start with the eggs and then just add the same weight of milk and flour." He said the best temperature is 200C, and then to add the fat to the trays and make sure the fat is hot before pouring in the mix.
