go tell that to aunt bessie...
pint of eggs
6 eggs
300ml full fat milk
260g plain flour
goose or duck fat, or beef dripping
salt ground white pepper
James Mackenzie is a genuine made-in-Yorkshire chef and he’s been making Yorkshire Puddings since he was a little boy. He now runs the beautiful Pipe and Glass Inn with his wife Kate and two children Toby and Molly.
James is also the author of the award-winning cookbook On the Menu where you’ll find his recipe for Perfect Yorkshire Puddings and 69 other mouth-watering recipes.
In the book James said ‘Yorkshire Pudding is the first recipe that I ever made. I was about 5 or 6 years old, and I can remember cracking the eggs and whisking like mad, and my mum saying, ‘Carry on, they need more air,’ but I think this was just a ploy to keep me occupied and had nothing to do with her recipe. The recipe is simple and it uses an excessive amount of eggs which creates the biggest Yorkshires that you have ever made.’
Award Winning Yorkshires...
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(love the toppings)
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Sliced sausage, link, bacon, potato scones, egg, mushrooms, white and black pudding. There was also grilled tomato on the go, but I didn't want any of that.
Lovely nosh!![]()
Nah. We've never really been into beans with fry-ups in this house. I did put on some ketchup though, so It wasn't dry![]()