The Hog’s Head Inn is renowned for the size and quality of its Sunday carvery and towering Yorkshire Puddings. And our chefs are going all out to top their usual creations with a competition to mark this year’s British Yorkshire Pudding Day.
The essential addition to the traditional Sunday roast only got its own designated day in 2008 but this year on Sunday February 7, The Hog’s Head Inn will be celebrating the occasion in style – and diners at the inn’s popular carvery will be able to tuck into the results.
The inn’s brigade of chefs will be battling it out to cook up the biggest Yorkie and they’re planning to take the challenge very seriously.
Head chef Chris Taylor said: “We’ll be measuring our Yorkshire Puddings so there can be absolutely no doubt about who has risen to the occasion and baked the biggest one on the day.
“Being able to cook a golden, crisp Yorkshire Pudding is a skill that should be in every chef’s repertoire and although size isn’t everything, it is a key component of the best Yorkshire Puds.”
Yorkshire Puddings were originally made in big tins and were served before the main meal, in an effort to fill up hungry families and reduce the amount of meat that was needed. Today, the tall individual portions served up with a roast dinner are the norm.
But just like the method of presenting them, there are no hard and fast rules when it comes to creating the perfect Yorkshire Pudding. Individual chefs have their own recipes – often closely guarded – that they have tried and tested over the years and members of the Hog’s Head Inn team are no exception.
General manager, Gary Turner, said: “As you can imagine, chefs can be very competitive and there is already a lot of buzz in the kitchens over who is going to make the biggest Yorkshire Pudding.
“Our Yorkies are well known locally as an integral part of our fantastic Sunday carvery that’s served every week and all our chefs are aiming to be crowned as Yorkshire Pudding king of The Hog’s Head Inn.
“British Yorkshire Pudding Day is a great way to celebrate what is such as an important part of our food heritage and we’re looking forward to seeing just how big our chefs’ Yorkies will be on the day.”
The Hog’s Head Inn’s head chef Chris Taylor shares his top tips to make sure your Yorkshire Puddings rise to the occasion…
- Use equal amounts of whisked egg, plain flour and milk. Chris suggests using a coffee cup of each, which will make around 10 small puddings.
- Whisk the eggs before adding to a bowl
- Whisk the milk with a hand whisk or an electric whisk. Whisking the eggs and milk separately puts added air into ingredients.
- Mix the eggs and milk together.
- Sift the flour, adding it in parts.
- Using vegetable oil heat before pouring in the batter.
- Bake at 200 degrees for 20 minutes – the cooking time will vary depending on the size of your puddings.