Marco Pierre White is calling on the British public to celebrate the great Yorkshire pudding.
With the country careering its way towards the Brexit door, the famed chef and restauranteur wants to make sure that something which is not only unique to the UK, but is very much a quintessential British tradition, is revered as an example that stands true to the country’s values.
Originating from the county that gave the UK the perfect accompaniment to the roast dinner, the rock star chef believes it should now be placed on the country’s school curriculum so that every child understands how to make the perfect Yorkshire pudding!
Marco said: “No roast dinner should be ever served without a Yorkshire pudding, especially a roast beef.
“It’s such a well-known and classic British tradition you don’t even have to use its full name. If someone asks how many Yorkshires you want, you know exactly what they mean. That’s how important is it.
“Alongside a beautifully cooked roast beef, it’s my favourite part of any Sunday roast. That’s why, when I’m putting together my menu for my Steakhouse restaurants, it’s the first thing that goes on.
“It’s one of those things I miss the most when abroad. They just don’t seem to get it abroad and can never get it right. I always look forward to enjoying a Yorkshire pudding when I get home from my travels.
“They’re easy to make and delicious to eat and no one should be put off making this British classic. That’s why I think all school children, right across the UK, should be taught how to cook the perfect Yorkshire.
“I don’t go in for these pre-made, frozen types. They’re just not the same. Fresh Yorkshires are so easy to make people just need to have the confidence to give it a go.
“We may be handing over billions as part of the divorce bill but not even Jean-Claude Juncker will be able to take away one of our most loved and adored British staples.”
According to White, making the perfect Yorkshire comes down to a few simple rules.
The first thing he advises is to make sure all the ingredients are measured accurately including the correct ratio of milk to flour and eggs. After this, the mixture needs to be whisked thoroughly making sure there are no lumps. Once this is done, the batter needs to be put aside for at least an hour which helps make it much lighter.
Once ready and the roast is resting, grease lightly non-stick Yorkshire pudding trays and pop it in a pre-heated oven as the trays needs to be hot before the batter is added.
He added: “The beauty about Yorkshire pudding is that it doesn’t have to be restricted to just eating it on Sunday. It’s great any time of the week and can accompany a host of great British dishes.”
To enjoy one of Marco’s Yorkshire puddings please visit https://www.mpwrestaurants.co.uk/ to find your nearest restaurant.