Each February, the first Sunday of the month is designated British Yorkshire Pudding Day. And being a Yorkshire lass this is really a day that could not pass without celebration. It’s a long time since I lived in Yorkshire, but one thing that I haven’t forgotten is how to make good old Yorkshire puddings and they are a great reminder of my Yorkshire roots.
The Yorkshire pudding was traditionally made in a large tin, rather than the individual puddings that we are familiar with today. Often it was served before the main meal – which helped to fill hungry mouths so less meat needed to be served – particularly during hard times!
The traditional way of eating these sumptuous, plump delightful delicacies is with roast beef – but I can eat them with any roast meat – chicken, turkey, pork or just on their own.
It really is important to get your Yorkshire pudding recipe right, so it can be a matter of trial and error, and I think your oven also has a lot to do with it as well! I have to measure every ingredient and follow the recipe to the letter, but my sister just adds the ingredients with no measurements and always ends up with perfect puds!
But however you go about it I really can’t think of a better sight than patiently watching and waiting for these golden beauties to slowly rise in a hot oven – and they are so totally irresistible when they emerge that I often can’t wait for the main meal and want to eat them straight away as they are so delicious – and I can eat them both hot or cold.
British Yorkshire Pudding Day was first launched in 2008, by Florence Sandeman of Recipes4us as an homage to an iconic British dish.
I really think it’s the best national day of all – but, I would say that wouldn’t I!
A classic Yorkshire Pudding is quick, easy to make and with this, my best Yorkshire Pudding recipe, guarantees success every time. A traditional Yorkshire Pudding fresh from the oven should be well-risen, golden brown with a crisp exterior and soft middle.
Yorkshire Puddings are a classic British recipe and one of the major components of England’s national dish, Roast Beef and Yorkshire Puddings, a regional dish with national (and international) appeal.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Leave batter to rest: 30 minutes
Total Time: 1 hour, 10 minutes
Yield: Depends on size of tin used.
Ingredients:
4 large, fresh eggs, measured in a jug
Equal quantity of milk to eggs
Equal quantity of all purpose/plain flour to eggs
Pinch of salt
2 tbsp lard, beef dripping or vegetable oilPreparation:
Serves 6
Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn.
Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible – up to several hours.
Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2″/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.
Serving Yorkshire Pudding
In Yorkshire serving the pudding is traditionally with gravy as a starter dish followed by the meat and vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and vegetables.
Yorkshire pudding isn’t reserved only for Sunday lunch. A large pudding filled with a meaty stew or chili is a dish in its own right.Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey.
Yorkshire Puddings do not reheat well, becoming brittle and dry.
Yorkshire Pudding Day, 2 Feb 2014
February 1, 2014 by
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