At Peach, we are serious about Sunday roasts. There’s something so comforting about gathering your friends and family, heading to the pub or home, and winding down from the weekend. From perfectly roasted potatoes and the season’s best picks of vegetables to quality, free-range meat, a Sunday roast is a celebration of simple, delicious flavours. Of course, no Sunday roast is complete without the crowning glory, the Yorkshire pudding…
A favourite amongst friends and family of Peach, we thought it was high time we shared our Regional Chef Manager, James Durrant’s recipe on how he makes his delicious Yorkshire puddings:
INGREDIENTS
200g Eggs
200g Flour
200g Milk
TO MAKE YOUR YORKSHIRE PUDDINGS
The Night Before
- Whisk together your ingredients in a bowl until smooth and leave in the fridge overnight
The Next Day
- Preheat your oven to 180’C
- Take out your batter from the fridge, remove any skin or foam that’s formed overnight and whisk again
- Pour a small amount of oil into each cup of a muffin tray and put in the oven until warm
- Fill each cup of the muffin tray with batter and cook in the oven for 15 to 20 minutes
Chef’s notes:
Don’t open the oven door whilst Yorkshire puddings are cooking
James Durrant, Regional Chef Manager
Fancy a day off from the kitchen?
Let us host you. Settle in for top-quality beef from Aubrey Allen, Jimmy Butler’s free-range pork, or our delicious vegetarian wellington with all the glorious trimmings. Alongside top-quality seasonal vegetables, cripsy roast potatoes, and of course Yorkshire puddings.