Yorkshire pudding

Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk. A typical English side dish, it is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying components of the meal. As a first course, it can be served with onion gravy. For a main course, it may be served with meat and gravy — traditionally roast beef — as part of the traditional Sunday roast, but it can also be filled with foods such as bangers and mash to make a meal. Sausages can be added to make a dish called ‘Toad in the Hole’. In some parts of England (especially the Midlands), the Yorkshire pudding can be eaten as a dessert with a sweet sauce. The 18th-century cookery writer Hannah Glasse was the first to use the term “Yorkshire pudding” in print.

Yorkshire pudding

Best served with roast beef, with each pudding filled with rich beef, gravy

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Resting time 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Course Main Course

Cuisine British

Servings 4 people

Equipment

• Mixing bowl
• Whisk or electric mixer
• Large jug
• Yorkshire pudding/cupcake tray

Instructions

 

• Preheat oven to 220C
• In a mixing bowl or jug, stir the salt in 100g plain flour and create a well in the middle.
• Crack in the eggs into a bowl and when you have checked they are good to eat, add to the salt/flour mix
• Add the milk in stages, whisking until the mixture has the consistency of pancake batter or double-cream. Note: replacing some of the milk with water produces a lighter, crisper, but less sweet pudding.
• Rest the batter rest the batter in a large jug for at least 30 minutes and up to 2 hours. This helps the puddings to rise fully during cooking because it allows the gluten to ‘relax’, relaxed gluten is more stretchy.
• Using a yorkshire pudding tray/cupcake tray, spoon in 1 tsp of beef dripping into each pan. Pour enough batter into each pan to fill it by 2/3. (This recipe makes 12 Yorkshire puddings).
• Place in the pre-heated oven for roughly 5 minutes.
• Take the tray carefully out of the oven by which point the beef dripping should be piping hot. Pour the Yorkshire pudding batter into each individual pan.
• Put the tray back into the oven for 20-25 minutes or until golden and risen. Do not remove them if they look cooked after 15 minutes, or they will sink. Turn the oven down to 180C and cook for a further 10 minutes

Keyword Yorkshire pudding

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