How to make English Yorkshire puddings
Where would the traditional British Sunday roast be without Yorkshire Puddings? This easy to make, and even tastier to eat, side dish has been a staple part of home and pub food for generations and for anybody who hasn’t visited the UK, you are quite simply missing out.
Brief history of Yorkshire puddings
The first written recipe appeared in 1737, in the charmingly named ‘The Whole Duty of a Woman’ and was named a dripping pudding. It was refined 10 years later by the celebrity chef of the day, Hannah Glasse, who introduced the rising element (it used to be flatter) and christened the dish Yorkshire Pudding.
Traditionally, it was eaten before the main meal as a cheap means of feeding larger, and normally poorer, families. The puds were cooked underneath the more expensive roast beef and the dripping meat fat would flavour the batter below. Although today it is more common to find them as an accompaniment to the roast beef and roasted vegetables.
How to make Yorkshire puddings
Making Yorkshire Puds is not difficult at all and requires almost exactly the same ingredients as is needed to make pancakes.
What you need:
– Yorkshire Pudding tray (ramekin or muffin tray will suffice)
– milk (or water)
After making the batter, add it to preheated oil and watch them grow in the oven. A basic measurement is 1⁄3 cup flour and 1⁄3 cup of milk per egg. How to make Yorkshire Puddings and the key is to preheat the oil to a ridiculously hot temperature. Simples!
As sad reflection of our times, the first frozen Yorkshire puddings became available in 1995 and in 2007 attempts were made to give Yorkshire Puddings protected status in much the same way Champagne and Feta cheese have been.
written by: Jon