A chef has shared his secret to achieving perfectly crispy Yorkshire puddings every time - and it involves adding one extra ingredient. Yorkshire puddings are a Sunday lunch staple in many UK households. Perfect for pairing with your choice of meat and vegetables or just for mopping up leftover gravy, they ideally need to be light and airy.
While everyone has their own spin on the popular side dish, the basic ingredients you'll need are plain flour, milk and eggs, as well as some oil for cooking . The basic recipe involves first heating the oil up in a Yorkshire pudding or muffin tin before adding your batter and cooking. But by adding one extra ingredient, you can create an even more satisying crisp.
Chef Carlo Scotto, who is preparing to open a new restaurant, Bear, later this year at The Crazy Bear hotel in Beaconsfield, has shared his top tips for perfect Yorkshire puddings. "Adding alcohol to a Yorkshire pudding batter will create a crispier texture as the alcohol will inhibit gluten forming, which results in a lighter batter. "Then if you add ice instead of water this will further enhance the texture.
" He added: "I took this idea from Japanese tempura, where they add ice instead of water to the mix to create the perfect crust. "This idea can be easily replicated for Yorkshire pudding batters, it is one of my top tips - the result is always outstanding." If you're new to making Yorkshire puddings and want a simple recipe to get you started, here's how to make Mary Berry'.
