Metric:
4 Eggs
200gr Flour
200gr Milk
( or Water )
Salt
( to taste )
Vegetable Oil
( or Fat - check Notes )
Yorkshire Puddings Recipe
Recipes > British Recipes > British Starter Recipes > British Yorkshire Pudding Recipes
TRADITIONAL BRITISH RECIPE: Yorkshire pudding is cooked by pouring a batter made from milk (or water), flour and eggs into preheated, oiled, baking pans, ramekins or muffin tins ( in the case of miniature puddings ). The basic formula uses 1⁄3 cup flour and 1⁄3 cup liquid per egg.
Originally the Yorkshire pudding was served as a first course with thick gravy to dull the appetite with the low-cost ingredients so that the diners would not eat so much of the more expensive meat in the next course.
In poorer households, the pudding was often served as the only course. Using dripping and blood, a simple meal was made with flour, eggs and milk. This was traditionally eaten with a gravy or sauce, to moisten the pudding.
Today instead, we got fatter and richer then we were in the 16th century, and Yorkshire Pudding has been downgraded to a regular Starter.
The Yorkshire pudding is meant to rise. The Royal Society of Chemistry suggested during 2008 that "A Yorkshire pudding isn't a Yorkshire pudding if it is less than four inches tall.
Skill Level:  |
Time: 45 Minutes |
Price:  |
Serves: 12 Puddings |
Ingredients:
| Conversions |
Directions:
01 - Preheat the oven to 190°C / 370°F.
02 - Fill all the molds of a muffin cake dish with 1cm / 2.5in Vegetable Oil and place the dish into he oven to heat the Oil.
03 - In a large bowl whisk 4 Eggs.
04 - Add Whole Milk and mix until well combined.
05 - Sift the Plain Flour on the Egg-Milk mixture, inside the large bowl, and whisk until you have obtained a lump-free batter.
06 - Add a pinch of Salt.
07 - Transfer the Batter from the Bowl into a small jug.
08 - Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments.
09 - Cook for 20-25 minutes or until risen and golden.
Notes:
- A small jug is perfect to pour it into the mold quickly without dirting in between the molds.
- Use Vegetable Oil, perfect for high heat cooking.
During the 16th century fat was used instead of Oil today. The fat used came from the Meat that was cooked. It was dropped into the Batter and mixed all together with the other ingredients.
- When pouring the batter into the molds, use a spoon to prevent the batter from touching the sides. This could drag down the Puddings and stop them rising as efficiently.
- Do not open the door of the oven while the Puddings are baking.
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