Yorkshire pudding is a British dish made from a batter consisting of eggs, flour and milk. As a main course it is usually served with roast beef, roast potatoes and vegetables as a traditional Sunday roast. Yet any meat can be used as a dinner with them. It can be filled with food such as Bangers (sausages) and mashed potato. It is a very versatile food, and can be eaten as a cold pudding; I like it spread with jam.
It’s quite interesting how old the recipe is. It was first documented in 1737 and called dripping pudding and originated in the north of England. It was devised by making use of the fat that dropped from the dripping pan, then the batter pudding was created to add to the meal. They can be a little temperamental when being cooked, and I must admit I’ve tried different methods over the years to achieve a puffed up Yorkshire which is what every cook wants. In Britain we do tend to look at the rise of the pudding when we go out for a meal. A good Yorkshire has a good rise!
Here is the method I use:
12-hole deep bun tin or a round tin, like the one I used in the illustration
100g/3 and a half oz plain flour
half a teaspoon of salt
225ml/8fl oz milk
3 tablespoons of vegetable or sunflower oil
1 tablespoon of water
Preheat the oven to its highest setting, around 220c, gas mark 7.
Mix the flour and salt together. Add the milk, eggs and water. Whisk together well until thoroughly mixed and you can see air bubbles on the surface. Pour into each hole of the bun tin a teaspoon of the oil, or all of the oil for the round tin, and place into the oven for 5 minutes until it is piping hot.
Remove from the oven, and as the oil is sizzling add the batter mixture quickly and return to the oven and cook for around 20 to 25 minutes. Try not to open the oven door as the pudding can shrink. Check after 20 minutes though. Serve immediately.