With Yorkshire Day just around the corner on 1st August, Kirsty Cheetham, the Head Chef at The Swine Bistro in Headingley, is revealing how to make the ultimate Yorkshire Pudding.
Born and raised in Yorkshire, Cheetham has honed her recipe over the years right here in God’s Own Country. Her method promises a perfect rise, crispy edges, and fluffy centres, exactly how a proper Yorkshire Pudding should be.
Here are some key tips from Chef Cheetham’s recipe:
- No salt in the batter
- Rest the batter overnight
- Create steam in the oven
- Roast puddings in hot fat for flavour
Cheetham says, “If there’s one thing we take seriously in Yorkshire, it’s our Yorkshire Puddings. They’re the star of the Sunday roast, aren’t they? A proper Yorkshire Pudding stands up to anything else on the plate and never surrenders to lashings of gravy. In my opinion, it’s the crowning glory in batter form.”
Kirsty Cheetham’s Yorkshire Pudding Recipe
Makes around 12 puddings in a muffin tin
Ingredients:
- 10 eggs
- 1 pint full-fat milk
- 1 lb plain flour (never self-raising)
- Fat (a mix of chicken, lamb, and beef fat, about 1 tbsp per pudding)
Method:
- Make the batter the day before to allow it to rest.
- Whisk the eggs and milk by hand. Pour slowly into the flour and whisk until smooth.
- Refrigerate overnight.
- Remove from the fridge a couple of hours before cooking to reach room temperature. Whisk again before use.
- Preheat oven to 220°C. Place a tray of water on the bottom shelf to create steam, as this helps the puddings rise and stay fluffy.
- Use a muffin tin and add the fat to each compartment. Heat the tin for about five minutes until the fat is bubbling hot.
- Fill each mould halfway with batter.
- Bake at 220°C for 25 minutes, then reduce to 190°C for 10 minutes more.
- Do not open the oven door during cooking or risk the puddings deflating.
Cheetham adds, “I don’t add salt, which might surprise some chefs. But salt can stop the pudding from rising by breaking down egg proteins. I let the fat bring all the flavour instead.”
Twice winner of The Observer Food Monthly’s “Best Sunday Lunch” award, and having led The Swine Bistro into The Good Food Guide’s Top 100 Best Local Restaurants, Chef Kirsty Cheetham is well placed to share her expertise on Yorkshire’s most beloved dish.
The Swine Bistro recently launched a Sunday lunch service, available every Sunday from 12pm to 4pm, with prices starting from £25.
You’ll find The Swine Bistro opposite the Arndale Centre on Otley Road, Headingley. It is open from Wednesday to Sunday for lunch and dinner. Book your table at swinethatdines.co.uk.
