Yorkshire Pudding - How do you eat yours?
A Yorkshire Pudding Recipe is traditionally a plain batter pudding served with the savoury part of a meal.
Yorkshire Pudding is not difficult to cook at home and freshly made Yorkshire Puddings are infinately better than the frozen Yorkshire puddings that you can buy from the supermarkets.
All you need to make perfect Yorkshire Puddings is the right Yorkshire Pudding recipe, the right tins to cook the Yorkshire puddings in and the right temperature in the oven.
So, read on and find out all about the Yorkshire Pudding, including how to make Yorkshire Pudding.. .. and how to eat those yummy Yorkies.
Photo courtesy of adactio at flickr
Yorkshire Pudding Origins
Did Yorkshire Pudding really come from Yorkshire?
Yorkshire Pudding is thought to originate, as its name suggests, from my home County of Yorkshire in the North of England.
I'm told that the Yorkshire pudding recipe is similar to that of Popovers, but popovers are not meant to rise as high or be as airy as a traditional Yorkshire Pudding.
Although originating in Yorkshire, the Yorkshire pudding is popular all over the UK, indeed the world. There are few places that you can go that you will not find the legendary 'Traditional British Roast Beef and Yorkshire Pudding Sunday Roast Dinner' or indeed lunch on offer.
Roast beef and Yorkshire Pudding is perhaps one of the most famous of British meals, however many people in the UK eat Yorkshire pudding with any roast meat or chicken, and Yorkshire pudding has always been a firm favourite as part of the "Sunday Roast Dinner".
Yorkshire Pudding FAQ
Your Yorkshire Pudding Questions Answered
If you don't see the answer to your Yorkshire Pudding question here please post your question in the guestbook and I will add it and the answer to the Yorkshire pudding FAQ.
Can I substitute the dripping or lard when making Yorkshire pudding?
Yes, I often use vegetable oil to make my Yorkshire pudding, especially if we have our vegetarian friends around for dinner.
Can you use self raising flour to make Yorkshire pudding?
No, your Yorkshire pudding will not rise if you make them with self raising flour. Never use self raising flour or any other raising agents when making Yorkshire Pudding.
Can you make yorkshire pudding without eggs?
A light, crispy, well risen Yorkshire pudding as we know it needs the eggs in the batter mix. I have only come across one Yorkshire Pudding recipe using egg replacer but I haven't tried it. I would love to hear from anyone who has.
What kind of pan do I need to make Yorkshire pudding?
You can buy specially made Yorkshire Pudding Tins, they have cups which are more shallow and flatter than those used for baking muffins but regular muffin or loaf pans will do the job fine. You really need to buy the best tins that you can afford so that they don't buckle with the high temperatures which are needed to cook Yorkshire pudding.
The History Of Yorkshire Pudding
Yorkshire Pudding Was Traditionally Served As Part Of A Roast Dinner
Amazingly it seems that Yorkshire Pudding has been around for hundreds of years, the first known Yorkshire Pud dates as far back as the 1700's when it was served as a first course with the purpose of 'filling people up', perhaps because people at the time were poor and couldn't afford much meat!
Back in those days the meat was usually roasted on a spit, the Yorkshire Pudding batter was put underneath the roasting meat and the fat and meat juices dripped onto the batter.
Meat was more scarce or expensive than it is today and there frequently wouldn't be enough meat to serve the whole family so the children would get Yorkshire Pudding and gravy as their main meal.
These days Yorkshire Pudding is probably best known for being served with a roast beef main course to form part of a 'traditional roast beef and yorkshire pudding dinner', but here in Yorkshire we often eat Yorkshire pudding just on its own filled with onion gravy (a delicious sage and onion gravy with the Yorkshire pudding is popular in my family) so that the Yorkshire pudding itself acts as a kind of edible dish brimming with the most delicious gravy.
What Is A Perfect Yorkshire Pudding? - A perfect yorkshire pudding for me is well risen, crispy on the outside but soft inside, and filled with a nice gravy....
According to celebrity chef James Martin, the perfect Yorkshire Pudding should rise to a height of around 10 cm and be nice and crisp on the outside.
The traditional Yorkshire Pudding recipe is made from eggs, milk and plain flour, and traditionally the the fat used from cooking the roast meat would be used in the tins, but it is perfectly acceptable to use vegetable oil, especially if you need a vegetarian version of the Yorkshire pudding.
The Yorkshire Pudding Tin - You really need the best quality Yorkshire Pudding tins you can afford so that they don't bucle with the high temperatures needed.
If you decide that you would rather make Yorkshire pudding, rather than buy the frozen variety, you can use muffin tins for cooking the individual puddings, or you can buy special Yorkshire pudding tins that have much shallower, flatter cups in them.
You need to buy the best tins that you can afford so that they don't buckle with the high temperatures needed to cook the Yorkshire pudding.
What kind of fat should I use to make Traditional Yorkshire Pudding?
Traditional Yorkshire Pudding is usually cooked in beef dripping, or lard, which you can buy in blocks in shops in the UK. As an alternative, oil may be used. Butter is not a good substitute for dripping as it can't stand the high heat needed to cook the Yorkshire pudding, it will burn on you.
Traditional Yorkshire Pudding Recipe - If you want to make a traditional Yorkshire pudding you won't go wrong with this recipe for Yorkshire Pudding from Delia
Just Google 'Yorkshire pudding recipe' and you will get thousands of results, however, I have gone with a recipe from Delia Smith, a very respected British cook who has written numerous books and made many TV programs, because I have found her recipes very easy to follow and whenever I have made one of her recipes the end result has always turned out as it should.
The Yorkshire Pudding recipe uses large roasting tins, which the meat was cooking in, but muffin tins can be used instead to make the smaller sized puddings.
A classic Yorkshire pudding is not difficult to make provided you have the right recipe, the right size tin and the right oven temperature. I find a good solid roasting tin 11 x 7 inches (28 x 18 cm) makes a perfect pud for four people. So, for eight, I double the ingredients and use two tins.— Delia Smith
Ingredients (to serve 4)
3 oz (75 g) plain flour
3 fl oz (75 ml) milk
2 fl oz (55 ml) water
2 tablespoons beef dripping
salt and freshly milled black pepper
Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you're ready to cook the pudding.
About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425Â°F (220Â°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest). The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness.
Using An Electric Hand Mix Will Give You A perfect Yorkshire Pudding Batter In Minutes
I always use an electric hand mixer when preparing the Yorkshire Pudding batter, it makes a perfect job and ensures that there are no little floury lumps left in the batter mix.
Remember... Use Plain Flour To Make Yorkshire Pudding
Never use self-raising flour, or any kind of baking powder, it turns out flat, soggy Yorkshire pudding.
The fat in the tins should be heated until it is smoking before the batter is added. If this isn't done, the Yorkshire Puddings won't rise or crisp. The batter should sizzle as you pour it into
Memories of Yorkshire Pudding
Yorkshire Pudding Is Not Just Food, It's a Tradition!
Many people in Yorkshire and the North of England eat eat their Yorkshire pudding before the main meal, as a starter, and regard the custom of eating Yorkshire pudding with the main meal as "odd" and think it's a southern English habit.
I remember that my Grandmother used to make the most fantastic Yorkshire pudding.
Her recipe for yorkshire pudding was in her head, she never measured ingredients, just seemed to have a sense of the right amounts.
Her Yorkshire pudding always turned out just right, perfectly risen, crispy around the edges and leaving a hollow to collect the gravy in and always that lovely golden colour that we associate with Yorkshire puddings.
If she was alive today I believe she would be horrified that you can now buy ready made yorkshire pudding mix for the batter, or frozen, fully-cooked individual Yorkshire pudding that just needs re-heating.
I have to say that the 'convenience' Yorkshire puddings are not nearly as good as the 'real thing'especially my Grandmothers' which were cooked in the range at the side of the coal fire while the vegetables cooked in a pan on top of the coals... we have it too easy these days.
Rather surprisingly my Grandmother would also serve Yorkshire pudding when it had gone cold, after the meal. The leftover Yorkshire Pudding was sometimes served as a dessert, with milk and sugar, jam or treacle.
You Can Make Vegetarian Yorkshire Pudding!
To make your Yorkshire pudding recipe suitable for vegetarians substitute the beef dripping for vegetable oil!
Gordon Ramsay teaches Martine McCutcheon how to make Yorkshire Pudding with Roast Beef in this video
Yorkshire Pudding Facts
Some things you may not have known about Yorkshire Pudding
- The predecessor of Yorkshire Pudding, the dripping or batter pudding, has been cooked for centuries in Britain although originally they were flatter than today's well risen Yorkshire puddings.
- The first known Yorkshire pudding recipe was published in 1737 in 'The Whole Duty Of A Woman' and named 'A Dripping Pudding'. Eight years later a lady named Hannah Glasse published it in her Art of Cookery as Yorkshire Pudding.
- Traditionally Yorkshire pudding was a filler dish served with onion gravy before the main roast course in households that could not afford a lot of meat.
- A popular addition to menus in recent years in restaurants, cafes and bars is a king size or giant Yorkshire pudding filled with onion gravy or different meat, vegetable and gravy concoctions. This dish is served as a separate course emulating the original filler course.
- Yorkshire pudding can be cooked in a large flat tray, and cut into slices, which is called a bed of Yorkshire pudding, otherwise they can be served as small individual bun-sized puddings. Either way, the perfect Yorkshire pudding has a big dip in the middle, where the gravy is poured in, and the edges rise up around the edge of the dish into a crisp crust.
What Was The Biggest Yorkshire Pudding?
In 1996, the Yorkshire Pudding found its way into the record books when the members of the Skipton Round Table made a Yorkshire pudding with an area of 46.46 square metres (500 sq ft).
Yorkshire Pudding fun...
On Sunday 11th June 2000 the first Great Yorkshire Pudding Boat Race was held in Brawby in North Yorkshire.
The organiser Simon Thackray arranged for 6 three foot in diameter Yorkshire puddings to be baked coated with yacht varnish. Each Yorkshire pudding 'boat' used up 50 eggs."
Yorkshire Pudding On The Web - Interesting facts, trivia and stories about the great Yorkshire Pudding
- Scientist reveals formula for perfect Yorkshire pudding
You can never trust a news story with a formula in it ... or can you?
- Yorkshire pudding flavoured ice cream
Harrods has launched a new range of ice creams with 'traditional' British flavours including Yorkshire pudding and Arbroath smokies.
Yorkshire Pudding Day!
The first British Yorkshire Pudding day was on February 3rd 2008 and in future the celebrations will be on the first Sunday of every February.
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