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Yorkshire pudding is a baked pudding prepared from an egg, flour, milk, or water batter. It is a versatile delicacy that can be served in a variety of ways based on the ingredients, size, and associated components of the meal.
It can be served as the first dish with onion gravy. It is traditionally served with meat and gravy as part of a Sunday roast, but it can also be filled with items such as bangers and mash to complete a meal. Toad in the hole can be made using sausages.
Yorkshire puddings are related to popovers, an American light roll created from the same fundamental recipe, as well as Dutch baby pancakes.
Origin Of Yorkshire Pudding
Yorkshire pudding is a delicacy whose roots have yet to be fully revealed, and its history is sometimes described as a mystery. Perhaps the ambiguity is part of what makes this dish so enthralling.
As much as this recipe has spread across the world and even to Africa, it can still be traced back to British origins.
One interesting fact about this meal: National Yorkshire Pudding Day has been commemorated in the United Kingdom on the first Sunday of February since 2007. It is also observed on October 13th in the United States.
How To Make Yorkshire Pudding
Yorkshire pudding is produced by pouring a batter of milk, flour, and eggs into oiled and preheated baking pans. Note the following:
- To ensure a crisp result of your Yorkshire puddings, you should have both the tin and the fat heated. When you pour the batter into the hot oil, it should sizzle. The batter will begin to cook quickly, resulting in higher and crispier puds. Because the pan is hot, your pudding will be less likely to stick to it when you remove them later.
- A basic recipe calls for 200ml flour, 200ml milk, and four eggs. Using water instead of milk results in a lighter, sharper, but less sweet pudding.
- They can also be baked in cast-iron skillets or similar pans.
- A 1926 recipe calls for steaming the pudding with greaseproof paper before serving it with jam, butter, and sugar.
Yorkshire Pudding
Equipment
- Two 8-inch cast iron skillets, popover pan or muffin tin (optional)
Ingredients
- 4 large eggs 200g; 7 ounces
- 150 g all-purpose flour 5.25 ounces; about 1 cup plus 2 teaspoons
- 175 g whole milk 6 ounces; 3/4 cup (see notes)
- 2 g kosher salt about 1/2 teaspoon
- 25 g water 0.85 ounces; 1 tablespoon plus 2 teaspoons (see notes)
- 100 ml beef drippings lard, shortening, or vegetable oil (about 1/2 cup)
Instructions
- Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes. Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight or for up to 3 days. Remove from refrigerator while you preheat the oven.
- Adjust oven rack to center position and preheat oven to 450°F (230°C). Divide drippings (or other fat) evenly between two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover tins (see notes), one 12-well standard muffin tin, or one 24-well mini muffin tin. Preheat in the oven until the fat is smoking hot, about 10 minutes.
- Transfer the pans or tins to a heat-proof surface (such as an aluminum baking sheet on your stovetop), and divide the batter evenly between every well (or between the two pans if using pans). The wells should be filled between 1/2 and 3/4 of the way (if using pans, they should be filled about 1/4 of the way). Immediately return to oven. Bake until the yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped. Smaller ones will take about 15 minutes, popover- or skillet-sized ones will take around 25 minutes.
- Serve immediately, or cool completely, transfer to a zipper-lock freezer bag, and freeze for up to 3 months. Reheat in a hot toaster oven before serving.
