Yorkshire Pudding

It is difficult to get a good photo of Yorkshire Pudding as they collapse fairly quickly after coming out of the oven.

Yorkshire Pudding was always a Sunday staple in our house when I was growing up. My Mum and Dad are from West Yorkshire and we always had it as a first course with gravy while the Sunday roast was resting out of the oven. This practice goes back to the war rationing years, the idea being that you filled up on the cheaper pudding so you did not to eat as much of the more expensive meat. Traditionally it is cooked in a large tin and cut into squares (my Yorkshire grandma always did that) but you can make individual ones, in either Yorkshire pudding tins, or muffin tins.

My Mum sent me this back ground information about Yorkshire Pudding:
“The legend of Yorkshire pudding:

A poor Yorkshire woman  was sitting in her cottage when suddenly there was a knock at the door. She opened the door and there stood an old woman in ragged clothes. She said, “Can you give me something to eat? I am very, very hungry . The woman replied I have only got my husband’s dinner but I think you need it more than he does. The old woman ate the husband’s piece of beef and turned into a fairy. She said, “Because of your kindness I will give you the recipe of the food of the gods.” So was born Yorkshire pudding.

It used to be called “Dripping pudding”. In 1737 a recipe for Dripping pudding was published in the book, “The Whole Duty of a Woman.” It was so called because the pudding was made from the dripping that fell from the beef. In 1747 Hannah Glasse made her own version and renamed it. Then in 2008 the Royal Society of Chemistry declared, “A Yorkshire pudding isn’t a Yorkshire pudding if it is less than 4 inches tall !”

A good Yorkshire Pudding needs to be light and airy. The recipes that include a lot of eggs in them undoubtably help the Yorkshire puddings rise to great heights, but the flavour for me becomes too eggy, and the pudding loses some of its lightness.

Ingredients: for 4 people

  • 125 g plain flour
  • 2 eggs + 1 egg yolk
  • 150 ml milk
  • 150 ml water
  • 1/2 teaspoon salt
  • Sunflower oil for cooking (although my mum uses beef dripping or goose or duck fat and it’s delicious)

Method:

1. Whisk the eggs and yolk with the flour and salt. Gradually whisk in the milk and water until smooth with no lumps.

2. Rest the batter in the fridge for at least 30 minutes before making the pudding.

3. Get your oven really hot 220 °C. Prepare your chose tin – either add in 2-3 tablepoons oil or equivalent in dripping or goose or duck fat in a roasting tin approximately 20 x 25 cm or I have used a large round cake tin in the past if I have run out of available roasting tins. If using a muffin tin add a very small amount of oil in the bottom of each muffin tin hole.

4. Pre-heat the oiled tin in the oven. At this stage I know my mum adds an ice cube to her batter to get it extra cold. Give the batter a final mix . Once the oil is very hot (test this by dropping a couple of drops of batter in the tin it should sizzle), pour the batter into the sizzling hot tin. If using a muffin tin, half fill each hole.

4. Return to the hot oven and bake 25 minutes (slightly less for the smaller Yorkshire puddings) until golden and puffed up. If it looks like it is browning too quickly turn the temperature down to 190 C, but do not open the oven door!

6.  Serve and eat STRAIGHTAWAY. Enjoy 🙂

Hope you enjoy making this! Leave me a comment if you give it a try. Thank you for reading 🙂

Published by Laura

Born in France to English parents, but living in Scotland for the past 20 years now. Passionate about cooking and tasty simple food.

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