Yorkshire Pudding Recipe

by Deliaonline.com

As you may have guessed Yorkshire pudding gets its name from Yorkshire, England where it originated from. It is a traditional English side dish that goes great with a roast beef dinner.


Yorkshire Pudding Recipe

Ingredients:

*Makes 6-8 servings

• 175g (6 oz) plain flour

• 2 large eggs

• Salt

• Black pepper

• 175ml (6 oz) milk

• 110ml (4 fl oz) water


Preparation:

• To serve six to eight people Yorkshire pudding, you will need a roasting tin measuring 12 x 10 inches (30 x 25 cm) with a solid base- solid enough to be placed over direct heat – an important part of the whole thing. Begin by placing a sieve over a large mixing bowl, then sift in 6 oz (175 g) plain flour, holding the sieve up high to give the flour a good airing as it goes down into the bowl. Plain flour is much better than self-raising flour in yorkshire pudding so stick to the plain flour.

• Now, with the back of a tablespoon, make a well in the centre of the flour and break 2 large eggs into it. Add a pinch of salt and some freshly milled black pepper. Measure 6 fl oz (175 ml) milk and 4 fl oz (110 ml) water into a measuring jug.

• Then begin to whisk the eggs with an electric whisk and, as you beat them, the flour around the edges will be slowly incorporated.

• When the mixture becomes stiff simply add the milk and water mix gradually, keeping the whisk going.

• Stop just before the end and scrape the sides of the bowl with a spatula so that any lumps can be pushed down into the batter, then whisk again until all is smooth. Now the batter is ready for use. Just make the batter whenever it is convenient for you as I am not sure about the benefits of batter left to stand for a while.


• To cook Yorkshire pudding – remember, keep everything hot: hot oven, hot tin, hot fat and don't forget good oven gloves to protect your hands. Remove the meat from the oven (or if it's not ready, place it on a lower shelf) and turn the oven up to gas mark 7, 425°F (220°C). Spoon 2 tablespoons of beef fat into the Yorkshire pudding tin and allow it to pre-heat in the oven.

• When the oven is up to temperature, remove the tin with your gloves on and place it over direct heat (turned to medium). Then, when the fat begins to shimmer and smoke a little, pour in the batter. Tip it evenly all round and then place the tin on a high shelf in the oven and cook the Yorkshire pudding for 40 minutes or until golden brown and crisp.

• Yorkshire pudding can become soggy if it is left waiting around. Try and take it from the oven just when everyone is sitting down to eat.

Original Yorkshire Pudding Recipe


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