Do you know a restaurant or pub in North Yorkshire that makes the most buttery, crispiest Yorkshire puddings?

You might be wondering how you can recreate the best you have ever tasted at home.

But in the meantime, we have discovered the secret to making “the biggest Yorkies you have ever made,” thanks to a top Yorkshire chef.

It comes as James Mackenzie, chef and owner of East Yorkshire's one and only Michelin-star restaurant, the Pipe and Glass in South Dalton recently revealed his method on the Sky News Money blog.

@jimlad83 For everyone that’s asking I hope this helps!!! #fyp #fypシ #foryou #jimlad #xyzbca #viral #yorkshirechallenge ♬ Town Called Malice - The Jam

The publisher spoke to the chef as part of its cheap eats according to Michelin chefs segment, which runs every Wednesday.

Discussing his go-to cheap meal to cook at home when he has a night in, James said: “You can't beat a family Sunday roast complete with all the trimmings and a sky-high Yorkshire pudding or two. 

“Yorkshire pudding is the first recipe that I ever made. I was about five or six, and I can remember cracking the eggs and whisking like mad, and my mum saying, ‘carry on, they need more air’ - but I think this was just a ploy to keep me occupied and had nothing to do with her recipe.”

Explaining his Yorkshire pudding recipe, he continued: “This recipe is simple and it uses an excessive amount of eggs to create the biggest Yorkies you've ever made.

“And make sure you don't make the common mistake of seasoning your batter too early.

“Make sure you let it rest before adding salt at the last minute before cooking - otherwise it affects the rise.”

How to make the ‘biggest’ Yorkshire puddings at home

Ingredients (makes 10)

  • Six eggs
  • 300ml full-fat milk
  • 260g plain flour
  • Goose or duck fat or beef dripping, or rapeseed oil if preferred
  • Salt and freshly ground white pepper

 

 

Method

  • Preheat the oven to 180°C/gas mark 4
  • Place the eggs and milk into a mixing bowl and whisk together, sieve the flour in and mix with a hand blender until you've got a smooth batter. Leave to stand for at least 10 minutes
  • In a 12-hole baking tray place a tablespoon of fat into each mould and put in the oven until smoking hot
  • Season the batter immediately before you pour it into the smoking hot tray - this will stop the salt breaking down the egg and your puddings will rise really well
  • Fill up 10 moulds nearly full around the edge of the tray, leaving two moulds in the middle free to allow the heat to circulate evenly
  • Bake for 35 minutes and don't be tempted to open the oven door earlier or they will collapse

Let us know if you're going try and make the “biggest” Yorkies by following James’ recipe in the comments below.