How to cook Yorkshire Pudding:
Yorkshire pudding is a traditional British dish that is often served as part of a Sunday roast or with roast beef. Despite its name, it is not a dessert but a savory dish made from a simple batter.
Yorkshire pudding is made from a mixture of flour, eggs, and milk. The batter is typically seasoned with salt and sometimes pepper. The traditional recipe calls for using the drippings from the roast beef to cook the pudding, giving it a rich and savory flavor. However, vegetable oil or other fats can also be used.
To make Yorkshire pudding, the batter is poured into a preheated muffin tin or a baking dish that has been greased with drippings or oil. The batter is then baked in a hot oven until it puffs up and becomes golden and crisp on the outside. The result is a light and airy pudding with a slightly crispy exterior and a soft, tender interior.
Yorkshire pudding is typically served as an accompaniment to the main meal, and it is commonly filled with gravy. It is a popular addition to a traditional British Sunday roast dinner, where it is placed alongside the roast beef, vegetables, and other side dishes.
Although traditionally associated with roast beef, Yorkshire pudding can also be enjoyed with other meats or even as a part of a vegetarian meal. It has become a beloved dish in British cuisine and is enjoyed by people around the world for its unique texture and delicious taste.
Classic recipe for Yorkshire pudding
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 1/2 teaspoon salt
- Vegetable oil or beef drippings (enough to fill the muffin tin or baking dish)
- Preheat your oven to 450°F (230°C). Place a muffin tin or a 9x13-inch baking dish in the oven to heat up.
- In a mixing bowl, whisk together the flour and salt.
- In a separate bowl, whisk together the milk and eggs until well combined.
- Gradually pour the milk and egg mixture into the flour mixture, whisking constantly until you have a smooth batter. You can also use an electric mixer or a blender to mix the batter.
- Let the batter rest for about 30 minutes at room temperature. This allows the gluten in the flour to relax, resulting in a lighter and puffier pudding.
- While the batter is resting, add enough vegetable oil or beef drippings to fill each cup of the muffin tin or the baking dish to about 1/4 inch (0.6 cm). Return the tin or dish to the preheated oven for about 5 minutes, or until the fat is hot and sizzling.
- Carefully remove the tin or dish from the oven and quickly pour the batter into each cup, filling them about halfway.
- Place the tin or dish back into the oven and bake for 20-25 minutes, or until the puddings have risen and are golden brown. Avoid opening the oven during baking, as it may cause the puddings to deflate.
- Once baked, remove the Yorkshire puddings from the oven and serve them immediately while still hot. They should be crispy on the outside and soft on the inside.
Yorkshire pudding is traditionally served as an accompaniment to roast beef, where it can be filled with gravy. However, it can also be enjoyed with other meats, as a side dish, or even on its own. The key to a successful Yorkshire pudding is to ensure the oven and the fat in the tin or dish are very hot before pouring in the batter. This will help the puddings rise and achieve their signature texture.
Enjoy your homemade Yorkshire pudding!