00:00 If I just break those eggs and just stir that in the centre, you'll see that the flour gradually
00:05 comes in from the outside, like that, break the yolks.
00:10 As the flour incorporates, you don't get any lumps, okay?
00:13 So you just want to keep going and going and going.
00:15 Take your time, there's no rush.
00:17 Fold that flour in.
00:18 Now, if you add all the milk at that point, what tends to happen is it'll become a bit
00:23 too loose too quickly.
00:24 Now, again, Brian's already alluded to the fact that he likes to leave his Yorkshire
00:29 pudding batter to rest.
00:30 Now, the reason for that is because what you are doing is you're working the gluten in
00:34 the flour and that'll make it a little slightly tougher.
00:37 It's a bit like when you make a Victoria sandwich and what happens is if you overwork the flour,
00:43 the gluten comes out.
00:44 Even a Victoria sandwich can be a little bit chewy.
00:46 That's because you've overworked the gluten.
00:48 So what we do is we just get this like this, you see?
00:50 Now that's coming together.
00:51 You whisk that and you'll see those little lumps coming out.
00:54 Now, if you added all the milk at that point, they wouldn't come out.
00:57 It just doesn't work.
00:58 So pretty much in there like that, all the lumps have gone.
01:02 Then you add the rest of the milk, nice and gently like that and just bring that together
01:08 and you'll see you get a lovely smooth batter.
01:11 Now, because I was going to cook these straight away, I will put the salt in now, but if I
01:15 wasn't, I would leave that to probably the last second and you'll see you get a lovely
01:19 creamy batter.
01:20 Now, this is my mother's recipe, as I've said to you, and just bring that together and you'll
01:24 see it's quite a loose batter.
01:26 So you put oil in the pan, as long as the oven is hot.
01:28 Here's the golden rule.
01:29 You pour that into your tray.
01:31 The oven is set at 220 degrees centigrade.
01:34 As soon as you put those trays in the oven, you turn it down to 200.
01:38 That initial heat will get the lift into the Yorkshire pudding 20, 25 minutes later.
01:42 Once they're nice and brown and puffed, golden rule is when they're ready, give them 10 minutes
01:47 extra and they won't collapse.
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