This is a classic Yorkshire pudding recipe. Yorkshire pudding is a classic accompaniment to any main meal, particularly with roast lunches. Yorkshire Pudding is also known as batter pudding and is a traditional English dish made from batter, usually served with roast meat and gravy. The exact origin of Yorkshire Pudding is not known but the first recorded recipe for Yorkshire Pudding dates back to 1737.
Ingredients – makes 6 to 8 Yorkshire puddings
- 3 large fresh eggs
- 125g plain flour
- Approx. 150ml milk
- 25g beef suet
- Salt and pepper, to taste
- 2 tablespoons cold water
- Vegetable oil, to grease tins
- Make the Yorkshire pudding mix
- Pre-heat the oven to 200°C.
- Pour a little oil into your tins and place in the oven to heat.
- Mix the cold water into the batter.
- When the oil is hot, remove the tins from the oven and carefully ladle the batter mixture in. Return to the oven and cook until brown and crispy. The time taken will depend on the size of the tins. Normally it will take about 25–30 minutes.
- When cooked, remove the Yorkshire pudding from the oven and from the tins and serve hot. Hopefully you will have beautifully light Yorkshire puddings. Great stuff!
Did you know?
A 2008 ruling by the Royal Society of Chemistry has it that “A Yorkshire pudding isn’t a Yorkshire pudding if it is less than four inches tall”.
The Yorkshire pudding is a staple of the British Sunday lunch and in some cases is eaten as a separate course prior to the main meat dish. This was the traditional method of eating the pudding and is still common in parts of Yorkshire today (Wikipedia).
Traditionally, though less so now, the Yorkshire Pudding could be served as a sweet, with sugar or even with orange juice as a sauce (Wikipedia).