Have You Tried Vodka Yorkshire Puddings?
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13 hours ago
Level up your roast with this secret ingredient
If we didn’t think the Yorkshire pudding could get any better, it just has, thanks to Ollie Barnett of Ellers Farm Distillery, who has developed a rather fun take on a classic batter, and made it boozy. He says, ‘If you’re looking for the perfect, crispy Yorkshire pudding, it may be that you’re missing one key ingredient…vodka!’
According to the distiller, by adding vodka to Yorkshire pudding batter, it helps create a crispier texture as, unlike water, it prevents gluten from being formed, resulting in a lighter batter. Fear not, it’s family-friendly too, as the alcohol evaporates during cooking, ‘leaving nothing behind but a crisp exterior and empty plates all round.’ Give it a go yourself with this recipe.
Where Did Yorkshire Puddings Come From?
The clue’s in the name: the Yorkshire pudding originated in Yorkshire, where it was originally used as an appetiser to a main meal, served with gravy. It’s thought the earliest recipe for the dish came in 1747 in cookbook The Art of Cookery Made Plain and Simple by Hannah Glasse, where it was known simply as ‘batter’ or ‘dripping pudding’, as it was cooked over a fire with the meat roasting above it.
Top Tips For The Perfect Yorkshire Pudding
A few things to note before you get cooking:
- Ensure you thoroughly mix the batter.
- Allow your batter time to rest.
- Don’t open the oven door while your puds are cooking, and leave them in the oven until they’re a deep, golden brown.
Recipe: Vodka Yorkshire Puddings
Ingredients:
- 150ml whole milk
- 100ml water
- 75ml Dutch Barn Vodka
- 250g plain flour
- 1tsp sea salt
- 4 eggs
Method:
- Mix all ingredients in bowl until silky smooth.
- Allow the mixture to rest in the fridge for at least 15 minutes (the longer the better).
- Place in the oven at 230C (210C for fan) for around 20 minutes.
Recipe from Ellers Farm Distillery
