Yorkshire Pudding

Yorkshire is a historic county of Northern England and the largest in the United Kingdom. One of the traditional cuisines of Yorkshire is the Yorkshire Pudding, a savoury batter dish, is by far the best known of Yorkshire foods, and is eaten throughout England.  It is commonly served with roast beef and vegetables to form part of the Sunday roast but is traditionally served as a starter dish filled with onion gravy within Yorkshire.  (Wiki)

My way of cooking and serving the Yorkshire pudding

a light Yorkshire pudding

My recipe of Yorkshire pudding: In a bowl put 65 gr plain flour, a pinch of salt add in lightly beaten an egg and stir in 150 ml of milk, mix together with a whisk to make a very smooth batter.  Using some dripping from the roast beef, put some dripping onto three tins, place in the hot oven at 220 degrees C for three minutes, the dripping is smoky hot, pour the batter onto the hot tree tins and bake for 16-18 minutes.  This pudding worked out well.  They rise high and are light also crisp in the outside and soft in the middle.  I served the Yorkshire pudding with roast beef, mushrooms and asparagus.

baking the Yorkshire pudding

A delicate roast beef dinner.
the Yorkshire pudding sits on a slice of roast beef, garnished with
asparagus, stuffed mushrooms with grated carrots and the gravy

There are a lot more Yorkshire Pudding recipes.

Another  Recipe from a book of English Recipes And Others.  I have not tried it yet if you have time to do it,  please share with us about it.  Thanks

Yorkshire Pudding

This used to be eaten with thick gravy immediately before the main meat dish, as a suet pudding and sauce were eaten in Essex.  Nowadays it is usually served with the beef.  It was sometimes made with bee stings, the first milk from a newly-calved cow, instead of with eggs.  There are many family recipes and almost any North Country housewife knows ‘the only correct way’ of cooking it.  The following is my mother’s recipe for Blackburn in Lancashire:

-        Mix 4 oz flour, 1 teaspoon of salt and 2 eggs in a basin, add enough milk and water (half and a half) to make a beating consistency.  A mixture of milk and water is thought to make it light and crisp.  Beat the batter well as you add the liquid gradually, beating out any lumps.  Season with salt and pepper then add the rest of the liquid to make ½ pint altogether to make it into a batter and let it stand for 30 minutes after beating it.

-        The other essentials are hot fat, and not too much of it, and a good hot oven.  Pour it into the roasting-tin 30 minutes before the end, raising the joint on a rack above it.  The batter will absorb the flavour of the meat as it drips on to it in cooking.  It is as well, however, to pour off some of the fat and pan juices first and to set these aside for making gravy.  (from English Recipes And Others.  By Sheila Hutchins)

The freshly baked Yorkshire pudding.
It subsides when cold

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One day I like to try this recipe-Farley Hall Yorkshire Pudding.  It is different from my technique, I do not need to rest the batter, instead, when the mixture is done, you bake it immediately. 

Farley Hall Yorkshire Pudding
'Take Three tablespoonful of flour and mix it smoothly with new milk to the consistency of cream.  Beat three eggs very well, mix them with the flour and milk, and immediately pour it into the Yorkshire pudding tin, which must be ready hot before the fire and the fat in it boiling. The egg must not stand at all, as the lightness of the pudding depends on that, and on the tin being hot and the fat boiling.' (From the cookery Book Of Lady Clark of Tillypronie-late nineteenth century)

New Milk?  If I could find the ingredients, yes I will bake the Farley Hall Yorkshire Pudding.  Stay Tuned.

Sunday is coming,  so you can organise your shopping list now, to get all ingredients for the Yorkshire pudding and the roast beef.   Happy cooking.

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Susy