If you are an American, ignore the name of this item. It is not a pudding, even if you are familiar with the Brits use of the term pudding for the dessert or sweet course at the end of a meal, it is not that kind of a pudding. What it is, kind of defies translation into the American kitchen, it is sort of a bread like a popover whatever that is. What I can guarantee you, is they are delightful. In the British Isles they are commonly served as part of a proper Sunday roast dinner, along with a hearty meat based gravy. John Gray posted recently about stuffing them with meat and gravy. I have found that left overs store well in the refrigerator, can be cut open and used to make a delightful small sandwich.
Fat, rendered beef, chicken or pork fat, or vegetable oil about 10-12 tablespoons total.
4 large eggs
1 1/2 cups milk
1/2 teaspoon salt
1 1/4 cups bread flour
Preheat oven to 425-450 degrees.
At least 30 minutes before you intend to start baking, beat the eggs until starting to change color (3 or 4 minutes with a whisk), add the milk and whisk for another minute or so, add the four and salt and whisk until smooth (2-3 minutes.) Let sit for at least 30 minutes, longer is fine.
Using a muffin or cupcake pan (I use a good non-stick one) add one tablespoon of fat to each cup. Place in the very hot oven for 5 minutes +/-. You want to the fat to get smoking hot, remove and carefully add batter to each cup until it is about 3/4 full. I often find this batter fills 10 of the 12 cups. Immediately return to the oven and bake undisturbed for 25 minutes. Don't be tempted to peak, opening and closing the oven can cause them to fall.
Remove from the oven and remove from the pan with tongs (they are hot, the pan is searingly hot.) You want to get them out of the oil in the pan, or they will soak it up. Serve as a side dish, with gravy or plain. Leftovers can be stored in a plastic bag in the refrigerator for a day or two.
Have you tried Yorkshires? Any idea why they are called Yorkshire Pudding?
I've always thought you had to grow with yorkies to really like them. I can eat them but they don't excite me, whereas many English people think a roast meal is incomplete without them.ReplyDelete
My english grandmother tried them a couple of times, and everyone was confused by them not being a pudding.Delete
I love Yorkshire Pudding. We always have it with roast beef on Christmas Eve at my aunt's. This year her pudding got the size of a huge mixing bowl!!!!ReplyDelete
One of my favorite meals especially when the pudding is made from the beef drippings.
Over the holidays I made them twice, once with beef, the other with pork.Delete
Had them first in England a long time ago. They were made very traditionally from the beef drippings. SO good.ReplyDelete
Not hard to make,Delete
I have longed to have one.ReplyDelete
They are on my bucket list of eats
Try it, you'll like it.Delete
I'm gonna have to try this .... looks dee-lish!ReplyDelete
I was surprised how easyDelete
I tried a yorkie on my europe trip in 1970. a yorkie with beef roast. have not had one since.ReplyDelete
Never too late to do it againDelete
Never tried them. Heck, I don't even know why bread pudding is called pudding, let alone Yorkshire.ReplyDelete
Bread pudding is on the list of things I should makeDelete
I heartily second that idea! 😍Delete
I love Yorkshire Pudding! They are traditionally served with roast beef and gravy. Their functional purpose is to make the meat "go further" by filling you up so less meat is consumed. When I was a kid, one of my aunties was a whiz at making Yorkshire Puddings -- it was always a pleasure to be invited to her house for dinner!ReplyDelete
I have never tried making them myself, but I should. However, I do make Dutch Baby (German) pancakes, which are VERY similar in composition and texture. They're so yummy too, eaten with powdered sugar and freshly squeezed lemon juice.
I have a couple of friends who post about Dutch BabiesDelete
I have a recipe for dutch babies, but have never tried it. (goes off to her recipe folder to find it)Delete
In some parts of the UK a yorkshire pudding with gravy is served as a starter to fill you up so that you don't need as much of the more expensive food to satisfy your hunger. In some places that with a little stewed meat would be a hearty meal. The exact same thing is now served in gastro pubs around here for a hefty price!Delete
I meant to add that as a child I loved cold leftover Yorkshire pudding served with jam for Sunday tea!Delete
I had a proper Sunday dinner at a friend's apartment in London several years ago and these were part of that huge meal along with roast beef and a variety of vegetables. It was wonderful. I've never made them but my friend David makes cheesy popovers that look very similar and are delicious.ReplyDelete
I can imagine them filled with cheeseDelete