Yorkshire Pudding

If you don’t know what a Yorkshire pudding is then you really need to get on it right now and try one. Yorkshire 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. Interstingly enough, they have a very similar dish in the US called a popover!

Serves 4-6

Ingredients:

• vegetable oil
• 2 large free-range eggs
• 100 g plain flour
• 100 ml milk
• sea salt
• freshly ground black pepper

Preparation method:

Preheat the oven to 225°C/425°F/gas 9. Get a muffin tin and add a tiny splash of vegetable oil 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. Place it in the oven for about 10 to 15 minutes until the oil gets really hot.

In the meantime, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.

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!