Award Winning Yorkshire Puddings by Ben Cox

On Thursday night, Channel 5’s Great Northern Cookbook paid a visit to Yorkshire gastro pub The Star @ Sancton in search of perfect Yorkshire puddings. One thing’s for sure – they were definitely in the right place!

Yorkshire Puddings
Ben Cox’s award winning Yorkshire puddings

Owner and Head Chef Ben Cox has won has won the title at The Great Yorkshire Pudding Competition for the last two years, so let’s just say that he knows his stuff! I’ve made some pretty decent Yorkshires in my time too but I’m always keen to learn from the best so I was delighted when Ben kindly offered to let us in on some trade secrets.

As you’ll see, Ben’s puddings offer a more modern take on the traditional recipe:

The Great Yorkshire Pudding – Recipe by Ben Cox

Ingredients

  • 140g sieved plain flour
  • 140ml light, colourless vegetable stock-cold.
  • 140ml cold, full fat milk.
  • 3 large fresh eggs (at room temperature)
  • 5g table salt
  • 2.5g ground white pepper
  • 4 leaves of sage
  • Duck fat

(Depending on the type of oven, I suggest a domestic oven be preheated at 230 degrees C.)

Method

Sieve flour, salt and pepper into a mixing bowl, using hand whisk mix in the stock and milk. In another bowl lightly whisk the eggs. Sieve the flour and milk mixture into the egg, add finely chopped sage and stir until mixed in. Put ½ tsp of duck fat in each hole of your Yorkshire pudding tin and heat for 5 minutes. Carefully pour your mix into the centre of the tin, filling up ½ way of whatever size tin you are using. Cook for approximately 20 minutes.

Do’s and Don’ts

  • Always use fresh produce
  • Never over whisk.
  • Always season.
  • Never wash Yorkshire pudding tins, just wipe with kitchen paper.
  • Do not overheat the fat, it will burn.
  • Do not open the door- not even for a peep!

If you fancy trying them first hand, The Star @ Sancton serves Sunday lunch from 12-2 and you can get a locally sourced beef strip loin, duck fat and thyme roast potato, wine glazed gravy and an (award winning) Yorkshire pudding for just £12.95. If I didn’t live two hundred miles away I’d be seriously considering cancelling my plans this Sunday! Failing that, it all seems like as good a excuse to have roast beef for dinner.

Address: The Star @ Sancton, King Street, Sancton, Market Weighton, East Yorkshire, YO43 4QP

Phone: 01430 827269

Web: www.thestaratsancton.co.uk

Email: benandlindsey@thestaratsancton.co.uk

Twitter: @Star_at_sancton

About Lisa C

Lisa C
Lisa is very much the culinary brains behind LondonPiggy. She grew up in north London and her love of food is matched by her passion for travel. She's already visited every continent, with the exception of Antarctica. C She's currently working on an exciting new project, visit Parmstar.uk

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2 comments

  1. Hi,

    I saw this on the tv I think but you do not say how much Light, colourless vegetable stock-cold.

    Please advise.

    • The Hog

      Hi Bill,

      Thanks for getting in touch. You’re right, Ben cooked these on C5’s Great Northern Cookbook last month. It’s 140ml – apologies that wasn’t clearer. I’ve now amended the one on site content.

      Thanks! The Hog