Mark Hamill spent a lot of time in London filming the first one Star Wars movies. And he would often visit a restaurant called The Hungry Horse with his co-star Harrison Ford.
Chef Jamie Oliver did some digging and found the recipe for the restaurant’s most popular dish, Yorkshire Pudding. And he teamed up with Hamill to recreate the famous English popover.
Jamie Oliver and Mark Hamill talk about The Hungry Horse
Hamill was a guest star on Oliver’s cooking show Jamie and Jimmy ‘s Friday Night Show in 2018. The chef asked Hamill where he wanted to eat while filming Star Wars in London in the late ’70s and early’ 80s.
“One of the biggest [restaurants] it was on Fulham Road called The Hungry Horse, ”said Hamill. “They were famous for their menu. ”
The actor then remembered a visit to the restaurant, where he asked Ford to order a dish with a funny name. “I went in with Harrison once and picked up the record, and I went, ‘Oh look at this, hey Harrison if you order this, I’ll give you five pounds. ‘”He remembered. “And he looked at the record and he said, ‘I’m not saying dick spoted dick.’ ”
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Oliver noted that the hungry horse closed when its owner died, but was able to find the restaurant chef. He learned that Yorkshire desserts are one of the most ordered dishes on the menu.
Hamill revealed that he once tried to do Yorkshire pudding, but the popovers did not rise. So Oliver mocked that Hamill only had to use the Force to get the dish right.
Yorkshire Pudding can be served in many ways
Yorkshire puddings can be served as a main, side or dessert. English popover is made with batter eggs, flour, and milk or water. And it can be eaten with a variety of different fillings, including beef, gravy, and potatoes.
According to Oliver, at The Hungry Horse, Yorkshire puddings were on the list in three places. “It was a starter, it was a prime, and then they had Yorkshire desserts and golden syrup for dessert,” he said.
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Mark Hamill and Jamie Oliver dessert recipe in Yorkshire
Here’s what you need to do for Hamill and Oliver’s Yorkshire Pudding:
For the popovers:
- 4 large eggs
- 1 cup simple flour
- ¾ a cup of whole milk
- 1.7 oz beef pouring (a full recipe for beef and pouring on can be found here Oliver’s website)
Then follow these steps:
1. Whisk eggs, flour, milk, 1 ½ tablespoon of water, and a pinch of sea salt to a silky batter. Refrigerate overnight. When ready to cook, let sit at room temperature for 30 minutes and preheat the oven to 350ºF.
2. Divide beef section between 6-deep deep sea tray in Yorkshire (muffin tray or pan popover should also work). Place it on the middle rack of the oven for 5 minutes, or until the fat is smoked hot.
3. Carefully and quickly pour into the well, filling between half and three quarters of the well. Return to the oven and bake for 25 minutes, or until rectangular in size. When ready, they should look deep golden and empty sound when tapped.
Oliver and Hamill recommend drying the Yorkshire puddings with gravy and serving them with roast beef, or onions of dried watercress with lemon, horseradish, and roasted potatoes.