Yorkshire Pudding

Yorkshire Pudding is a popular Sunday dish that is served with roast in Britain. The recipe only involves five ingredients and comes together quite easily. Yorkshire pudding rises to a good height, is crispy on the outside and slightly chewy on the inside. In order to obtain this texture, it is recommended that the batter be made in advance.

The Yorkshire Pudding is a type of bread that can be served with a variety of foods, but most often is served with the main British dinner on Sunday. The Roast dinner is usually served with these fluffy puddings.

Yorkshire Puddings are quite similar to popovers, but slightly different. The key to a good Yorkshire Pudding would be the fat from meat that is added to the pan of choice when making Yorkshire Pudding. It is the hot grease or fat that makes the Yorkshire batter rise up so well. Many first time attempts at Yorkshire Pudding, leaves the bakers panicked.

The crater that is created when the pudding bakes is meant to be there, yet so many believe their Yorkshire pudding has failed.

Frequently Asked Questions:

            The Yorkshire Pudding is meant to fall?

Yes, there should be a crater when the Yorkshire pudding cooks completely. This is a common condition of the puddings and it is not worth stressing over. There are some recipes that there is no ‘caving’ of the pudding, and that is fine also.

            What is Yorkshire Pudding served with?

Most often the meat of choice is a Roast. These are the popular dish on Sundays in Britain. The grease from the meat is what is added to the pan of choice to make the Yorkshire Puddings in.

            What type of grease is best used for puddings?

I prefer bacon grease or beef lard. Using plain lard will simply make the puddings greasy and not add in any flavor.

What do you need to make Yorkshire Pudding

            2 cups Flour

            ½ cup Milk

            ½ tsp Salt

            2 eggs

            ½ cup water

            2 ½ tbsp butter

How to make Yorkshire Pudding

FIRST STEP:

In a large bowl, sift the flour and salt together

Make a hole in the center of the flour mix and add in the water and milk

Using a whisk, beat thoroughly

In another bowl, beat the eggs

Pour the eggs into the bowl with the flour and beat to combine

a)

b)

Cover with plastic wrap and place the bowl in the refrigerator overnight or for at least 5 hours

SECOND STEP:

After 5 hours or more, preheat the oven to 400* and generously grease a 12 cup muffin tin

Beat the batter until small bubbles rise to the surface

Place the buttered tin in the oven and heat until the butter has melted and is sizzling

Remove the muffin tin from the oven and immediately pour batter into each of the cups

Be sure to fill the cups evenly

Return the tin to the oven as quickly as possible

THIRD STEP:

Bake for 15 to 20 minutes, until the puddings are golden brown on the top

a)

b)

c)

Remove from oven, serve with Roast or other meat

Enjoy!

YUM!