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:

Ingredients

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

3  eggs

225ml/8fl oz milk

3 tablespoons of vegetable or sunflower oil

1 tablespoon of water

Method

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.

11 thoughts on “Yorkshire Pudding

  1. Yorkshire Pudding is one of my culinary white whales! I’ve always wanted to make it, but like a souffle or macarons, I’m too scared to attempt it. But, if I go somewhere to eat, and Yorkshire pudding is on the menu, I will order it! LOL Maybe I’ll try it for a Yum-Yum Friday on Das Goose and post the results. I have a feeling it will be hilarious!

      1. Why does that make me nasty? Seriously, I heard about it on a TV show. It was a British mystery. We watch a bunch of them at our house. They were serving spotted dick at the boy’s school where the murder took place. Geez, Allen. LOL!

        1. You know what you did, Mona! LOL Don’t act innocent! I’ve actually never eaten spotted dick because I don’t know if I’d bake it right and you can only get it in a can here…and that just doesn’t sound genuine (or good). LOL

    1. I’ve just looked it up. Spotted is because of the currants and apparently Dick means dough. But I couldn’t order it in a restaurant without laughing.

  2. Okay, Pip. Now, what the heck are Dorset Knobs and why would the Brtish be barking, my friend? And thanks for the input on “currant dough.” Allen tried to make it Into something naughty! HA!

  3. Yorkshire pudding is proof that there is good in the universe. We have it every year at Christmas dinner to go with the roast. And our grocer here has begun carrying a limited shelf of English products, so now we can get Mushy (no thank you), proper tea and chutney, proper custard, and spotted dick in a can. My son is 15 and has stopped laughing when we walk past it. Um, mostly stopped. Mostly.

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