Yorkshire Pudding
Yorkshire Pudding (YORK-sher PUD-ing)
Yorkshire Pudding
Towering, crisp-edged, hollow batter puddings with golden crowns and soft centres, essential alongside a roast dinner.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Whisk flour, eggs, milk, and salt into a smooth batter. Rest at room temperature for at least 30 min.
-
2
Place a teaspoon of oil in each muffin tin hole. Heat in the oven at 230°C (450°F) for 10 min until smoking hot.
-
3
Quickly pour batter into the sizzling oil, filling each hole halfway.
-
4
Bake for 20-25 min until puffed and deeply golden. Do not open the oven door during baking.
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5
Remove and serve immediately while still crisp and towering.
Did You Know?
Yorkshire pudding was originally served as a starter with gravy to fill diners up before the expensive meat course.
Chef's Notes
Equipment Tips
- 12-hole muffin tin or Yorkshire pudding tin
- mixing bowl
- whisk
- jug
Garnishing
none
Accompaniments
roast beef, gravy, horseradish sauce
The Story Behind Yorkshire Pudding
First published in a 1737 recipe as "dripping pudding," Yorkshire pudding was renamed in 1747 by Hannah Glasse. Born from the thrift of catching fat dripping from roasting meat, it became inseparable from the English Sunday roast.
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