Things to know about Yorkshire Pudding Recipe
Traditional Yorkshire puddings Authentic Recipe from Northern England are a common English side dish to a traditional Sunday Roast Dinner. A baked batter made with eggs, flour, milk, and seasoning is cooked in a hot oven to create individual risen fluffy savory puddings. The history comes from when flour became a common ingredient for cakes and puddings in the UK. Cooks from Yorkshire began to use the fat which dropped into the dripping pan to cook a batter pudding while the meat roasted. In 1747, in the book The Art of Cookery made Plain and Easy by Hannah Glasse, the commonly made ‘Dripping Pudding’ became adapted and renamed the ‘Yorkshire pudding’. Originally, the Yorkshire pudding was a common first-course dish, served with a thick gravy, the thought was that the cook would use filling but low-cost ingredients to fill up their diners to avoid them eating as much of the expensive meat served for the second course. In modern days, Yorkshire puddings are indulged across the UK, it is argued that an official Yorkshire Pudding must be at least 10cm (4-inches) tall! National Yorkshire Pudding day is celebrated on the 1st Sunday in February.
Delicious British Yorkshire Pudding from Northern England. Authentic Recipe of Yorkshire Pudding.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1 tbsp Vegetable Oil
- 2 pcs Egg
- 120 grams (4.23 oz) All Purpose Flour – Plain Flour
- 120 ml (4.06 floz) Milk
- ½ tsp Salt
- ½ tsp Pepper Powder
- Preheat the oven to 225C/440F, once up to temperature, get your cupcake tin and add a drop of oil into each of the 12 compartments, and put the tin in the oven for 10 minutes to heat.
- Meanwhile, prepare the batter by whisking together the eggs, flour, milk, salt, and pepper in a bowl until smooth and with no visible lumps.
- Using oven gloves or a tea towel, carefully remove the hot tray from the oven. Evenly pour the mixture into each compartment.
- Place the tray back in the oven and bake for 15 minutes or until the puddings have nicely risen and golden.
It is key to have a really hot oven, once you put the puddings into the oven, avoid opening the door until they are cooked. Any decrease in heat may prevent the puddings from rising.
Serve with steamed vegetables and gravy.
— Specific Atributes of This Recipe:
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