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321: Quick and easy recipe: Yorkshire pudding

As far as British / UK fare goes, Yorkshire pudding is certainly one of the more well-known and time honored traditional food items out there.  The history of Yorkshire pudding can be traced back to at least 1737, where a recipe for ‘a dripping pudding’ was published in one of the publications of the time.  Since that time, this relatively easy-to-prepare side dish has become a staple of most roast dinners as well as that of afternoon tea for some.  We’re about to show you a way to quickly and easily cook up some Yorkshire pudding that comes out perfect every single time.

Yorkshire pudding

First off, you’re going to need a Yorkshire pudding tin or pan.  Muffin pans also work well for this purpose, especially if you’re interested in making a large batch of slightly smaller puddings.

Here are the ingredients you’ll need:

  • Milk
  • All purpose flour
  • Large eggs
  • Just a pinch of salt
  • 2 tbsp lard (fresh beef drippings are traditional)

Next, preheat your oven to around 450F/230C, but make sure that when you’re cooking the fat doesn’t start to burn.  Prepare the batter by mixing together the milk and eggs as well as the pinch of salt, beating / stirring everything together evenly.  It’s vitally important that you use the exact same amount of milk, eggs and flour by volume, so make sure to use your mixing cups.   Now, use a sieve to gradually add the flour to the mixture, making sure to beat it thoroughly so as to completely remove any and all lumps.  At the end of this process your batter should be completely smooth and take on an almost creamy appearance.

At this point you’re going to want to leave your batter sitting for at least 30 minutes; perhaps longer if you’re planning ahead.

Now, place a tiny amount of lard in each slot on your tin (around ½ tsp each) and place it in the oven until it begins to lightly smoke.  Remove the tin and add 2 tbsps of cold water to each slot along with enough batter so that around ¾ of each slot is filled.  *Note – do not overfill each slot otherwise the pudding won’t turn out right.  Add this to the oven and continue to cook for around 20 minutes or until each cup turns a golden brownish color.  If you’re making additional servings, repeat the entire process again until all of your prepared batter is depleted.

Recommendation: Yorkshire pudding is perhaps best when served alongside a traditional Sunday English roast beef dinner.

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