GASTROHUB CHRISTMAS TIPS.

Tradition may dictate that Yorkshire puddings should only be served with roast beef, but that's nonsense. In my mind, it's not a roast dinner without them. Here's a cunning tip to make your life easier on Christmas day.

Those of you who make Yorkshire puddings will know that once they are in the oven, you can't open it again for at least half an hour. This obviously stops you being able to remove anything else or add anything else to the oven. This is particularly awkward when trying to produce a Christmas dinner with multiple elements which need that precious oven space.

To avoid this stress inducing pudding nightmare, simply make your Yorkies a day or two in advance, let them cool slightly, then place in a bag and throw them in the freezer. Take them out about 15 minutes before you need them and give them around five minutes in the oven.

You might think that this would result in an inferior pudding, but you would be wrong. I did this a few years back to see how they turned out, and I've never looked back. They end up just as they would if you made them on the big day.

Other Yorkie tips.

Try to make your batter earlier than you need it, and leave it in the fridge for a few hours.

Preheat your oven at a really high temperature, around 220, ensuring that your tray is oiled and in the oven getting very very hot.

Fill almost the the rim when adding the batter.

Five minutes after closing the oven door, reduce the temperature to 180.

Once the oven door is closed, don't open it again for at least 30 minutes.

Have a wonderful Christmas with wonderful Yorkshire puddings.