This Recipe Makes 6 Puddings
Yorkshire Pudding is an English dish produced using batter comprising of eggs, flour, & milk. It is frequently presented with meat & gravy & is a piece of the customary Sunday roast.
Initially the Yorkshire pudding was served as a first course with a thick gravy to reduce one’s appetite with the low-cost ingredients so that they would not eat such a large amount of the more costly meat in the following course. In poorer family units, the pudding was regularly served in as the only course.
Today the Yorkshire pudding is as prevalent as ever whether home-cooked, eaten at the a huge number of eateries over the UK serving a customary Sunday lunch, or purchased in from the general store.
Yorkshire Pudding Ingredients:
- 200 ml milk
- 3 eggs
- Pinch of salt
- vegetable oil for cooking (preferably a high smoke point oil)
- 200 grams wheat flour
- Firstly you will need a muffin pan. Add in 1 centimeter of vegetable oil in each of the molds. Use a oil that has a high smoke point.
- Next, place the oiled muffin tray into the oven & pre-heat oven to 190° Celsius. Leave the tray in the oven so that the oil can get heated, it should be pre-heated for about 15 minutes. Whilst the tray is in the oven, you can prepare the batter.
- Using a large bowl, crack in the eggs. (Use a large bowl so that the eggs can become nice & airy).
- Whisk eggs until light.
- Thereafter, gently pour in the milk.
- Whisk together until well combined.
- Next, sift in the flour to prevent any lumps from forming.
- Add in the salt & whisk well until combined.
- Next, empty the batter from the bowl into a jug. This makes it easier for pouring the batter into the muffin tray.
- After 15 minutes of pre-heating the oil, remove the tray from the oven. Make sure you don’t burn yourself as the oil will be really hot.
- Next, gently pour the batter into each mold. Use a spoon to grab any batter that tries to spill over the tray. You want to avoid any batter spillage over the sides of the molds as this will drag the Yorkshire pudding down & prevent it from rising.
- Notice how the outside of the batter begins cooking in the hot oil. This is exactly what you want to happen for the perfect pudding.
- Place the muffin tray filled with batter into the pre-heated oven. Cook the puddings for 25 minutes until golden.
- After 5 minutes in the oven, you will notice the puddings starting to rise. Do not open the oven until the puddings are completely done. Also, you should dedicate the oven only to the Yorkshire puddings – try not to add anything else to cook in the oven at the same time.
- After about 15 minutes, the puddings should get bigger & rise a lot more.
- After 25 minutes, remove from the oven. The puddings are finally done.
- It should be crispy on the outside & chewy on the inside.
- Gently remove each pudding from the mold & serve whilst hot.
- Yorkshire pudding goes well with roasts & gravies or as a side to any meal.
- I served my Yorkshire pudding with a chicken roast dinner, baby potatoes & drizzled gravy over my puddings.