If you don’t know what a Yorkshire pudding is then you really need to get on it right now and try one. Yorkshre pudding ia an English pastry eating usually with a roast beef dinner. Although traditionally it was made by poor Yorkshire people that could only afford a small piece of meat and this was made to pad out the meal. In Yorkshire it is still eaten on it’s own but filled with gravy. Another British is favourite is toad in the hole, which are sausages roasted into the Yorkshire pudding Mmmmmmm and we also used to eat the remaining puddings after a roast as a dessert with jam or golden syrup. Whichever way you eat it it is certainly delish!
So what is a Yorkshire pudding? Well, it is made from a batter of eggs, flour and milk with a pinch of salt. More or less a pancake mix. Usually the puddings are made in a muffin tin or baking tin.
The exact origin of the Yorkshire pudding is, as yet, unknown. The first ever recorded recipe appears in a book in 1737.
Serves 4-6
Ingredients:
- vegetable oil or lard
- 3 large free-range eggs
- 200g plain flour
- 300ml milk
- sea salt
- freshly ground black pepper
Preparation method:
In a good sized bowl beat the eggs, flour and milk, add a pinch of salt and pepper until light and smooth, then pour into a jug, cover and put aside for about an hour in the fridge, this lets the batter settle and you will get wonderful, light and fluffy puds!
Preheat the oven to 225°C/425°F/gas 9. Get a muffin tin and add a tiny splash of the oil or fat into each of the 12 compartments or fill the first two up and then tilt and let the oil flow down into the other compartments until all even. Place it in the oven for about 10 to 15 minutes until the oil gets really hot to smoking point.
Carefully remove the tray from the oven, so that you don’t spill any hot oil over yourself then pour the batter evenly into the compartments. Put the tray back in the oven and cook for about 10 to 15 minutes or until the Yorkshire puddings have risen and golden brown.
Enjoy!