Traditional Yorkshire Pudding Recipe
Course: PuddingServings
9
servingsPrep time
1
hourCooking time
30
minutesCalories per serving
131
kcalBecoming more popular around the holidays in America, this traditional Yorkshire pudding recipe comes directly from England!
When most Americans think of pudding, they think of a sweet dessert. Across the pond, however, in the United Kingdom, a pudding can be either a dessert or a savory dish. In the case of Yorkshire pudding, it is a savory dish often served as part of a traditional Sunday roast.
It might surprise many Americans, who have surely heard of Yorkshire pudding, that this dish is best compared to a pop-over. It is basically cooked batter that is always served with gravy and beef.
Though no one knows the true history of Yorkshire pudding, it was first mentioned in a book titled “The Whole Duty of a Woman” in 1737. Since then, it has become a staple of British cooking. For many years, it was and has been served with beef and gravy, but another method of eating it is with jam, sugar or sauce made with orange juice.
During the war, Yorkshire pudding was also served as a main dish because the staple ingredients were easy to find. It’s filling and was often served with watery gravy or blood gravy made from any available meats. These days, most people serve Yorkshire pudding as an accompaniment to the main dish.
Some may think that a Yorkshire pudding is difficult to make, but with the right Yorkshire pudding recipe, it is quite easy and makes a delicious addition to any traditional family meal. Since it is made with common ingredients, many Americans find that this dish is delicious and makes an easy addition to their meal.
When most Americans think of pudding, they think of a sweet dessert. Across the pond, however, in the United Kingdom, a pudding can be either a dessert or a savory dish. In the case of Yorkshire pudding, it is a savory dish often served as part of a traditional Sunday roast.
It might surprise many Americans, who have surely heard of Yorkshire pudding, that this dish is best compared to a pop-over. It is basically cooked batter that is always served with gravy and beef.
Though no one knows the true history of Yorkshire pudding, it was first mentioned in a book titled “The Whole Duty of a Woman” in 1737. Since then, it has become a staple of British cooking. For many years, it was and has been served with beef and gravy, but another method of eating it is with jam, sugar or sauce made with orange juice.
During the war, Yorkshire pudding was also served as a main dish because the staple ingredients were easy to find. It’s filling and was often served with watery gravy or blood gravy made from any available meats. These days, most people serve Yorkshire pudding as an accompaniment to the main dish.
Some may think that a Yorkshire pudding is difficult to make, but with the right Yorkshire pudding recipe, it is quite easy and makes a delicious addition to any traditional family meal. Since it is made with common ingredients, many Americans find that this dish is delicious and makes an easy addition to their meal.
Ingredients
200 ml (1 cup) milk
150 g flour (1 cup)
4 eggs
45 g beef drippings or vegetable oil
1/2 tbsp sal
Directions
- Mix flour, eggs, milk and salt in a large bowl using an electric mixer. Beat for five minutes. Cover with a towel and store in the refrigerator for one hour.
- Preheat the oven to 200 C° (425 degrees F). Coat a large baking pan with beef drippings. Place the empty pan in the oven for 15 minutes. The drippings should be sizzling in the pan when removed.
- Take the dough from the refrigerator and beat it for about 30 seconds with the electric mixer. Scoop the dough into the baking dish and bake for 20 minutes.
- Without opening the oven, lower the temperature to 180 C° 375 degrees F and continue to bake for 15 minutes. When you remove the dough, it should be golden brown and puffy. Ideally, a Yorkshire pudding should puff up to about 10 cm (4 inches tall). Serve the pudding hot with roast beef and gravy for a traditional British meal. Carrots, potatoes and other vegetables are also traditionally served as part of this meal.
