Kokova Magazine

Sunday 5th February 2012 is National Yorkshire Pudding Day; a day which does not get a lot of coverage ... but we believe it should.

It is the 21st century and with a plethora of pre-made, heat up Yorkshire puddings available, it's easy to see why people are choosing to go for quick option - but where is the fun in that?

If you like a picture perfect round Yorkshire or are short on time then these are a great alternative to the home made version but nothing beats the satisfaction of seeing your Yorkshire rise to its weird and wonderful shape in the oven...

...Or the laughter that fills the kitchen when Mum's Yorkshires flop once more!

Yorkshire puddings were originally designed to feed poorer families by utilising the fat drippings from a piece of mutton.

Nowadays they have become much more diverse - being served with a variety of different meats or being filled with such things as sausages or chops - you can even use them for desserts.

A perfect way to use up leftovers and a great way to fill up the hungry kids.

Did you know that you can freeze home made Yorkshires for a month after cooking - another good reason to make your own! So for all you novices out there who are not familiar with making Yorkshires here's the basics.

Ingredients

• Plain Flour
• Eggs
• Milk

In terms of quantity, it's best to follow a basic Yorkshire ratio of 2:1. That's two large spoons of flour to one egg. (Depending on how many you want to make!)

Procedure

• Whisk up the eggs and mix in small quantities with the flour.
• The milk can be added during this process.
• Plain flour, eggs and milk....that's all it takes!
• A lot of people also swear by the addition of a small amount of water.
• It's also a good idea to add some seasoning in the form of salt and pepper, but again if you fancy trying something else then do.
• The longer you can leave it before using the mixture the better, just cover it with a cloth.
• Choose the tins or trays you wish to use and put some fat in each then place in a HOT oven and leave until the fat is also very hot.
• Then pour in your mixture, place in the oven and leave for somewhere between 20-30 minutes.
• When the puddings have risen, take them from the oven and serve immediately.

It's also worth noting that plain flour works much better than self-raising, but if you were making a large quantity then a small sprinkling of baking powder wouldn't go a miss.

For more tips, recipe ideas and information visit: www.yorkshirepud.com

Comments Competition

What's your secret ingredient? What do you do to make your Yorkshire stand out from the rest?

Share your secret with us throughout February and you could win a £20 high street voucher.

Log in and comment below and you could be in with a chance to win.

Comments must be posted by the 28th February 2012 for inclusion.