Yet more roast action in the King household this weekend, something which becomes a bit of an inevitability when it is Sunday, Winter and well… England! I have been determined to get some video action going on here so I decided to bite the bullet and give it a go choosing Yorkshire Puddings as my subject. I had great fun knocking up this video, my little set up lead to the purchase of my first ‘Selfie Stick’, an acquisition which I found pretty embarrassing but secretly exciting. The filming went pretty well – only a slight panic when I dropped a huge chunk of egg shell in the batter but nothing a little fancy editing couldn’t solve (well kind of, check the video out and you will see what I mean).
Yorkshire Puddings are theoretically the side act, serving as a handy addition to help mop up leftover gravy however most would agree that the ‘Yorkshire’s’ are the best bit of a roast and in my house they tend to disappear the fastest! There are two markers of a good Yorkshire Pud,
1. It has to be crispy – no one likes a soggy Yorkshire.
2. They have to reach great heights – flat Yorkshire Puddings are undoubtedly a fail.
I will admit, I have served up my fair share of flat Yorkshire Puddings in my time – often to a silent table as everyone avoids discussing the elephant in the room! As Yorkshire Puds are always done last, it is a tricky one to put right but if you follow the golden rule of keeping the oven scorching hot at all times then I guarantee they will be bustin’ out of their little tray homes until they touch the oven shaped ceiling. So, go ahead and whip up a batch and let me know how it goes!