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Yorkshire Pudding
Made from a batter given in the recipe below and traditionally serve with the Sunday roast, Yorkshire Puddings are especially associated with Beef. Gravy is served alongside. Originally the purpose of the dish was to provide a cheap way to extend the meal - the Yorkshire pudding being much less expensive than the other parts of the meal. Consequently the pudding was traditionally served first, although there is also a tradition of additional pudding being served with jam as a dessert
Yorkshire pudding is cooked by pouring batter into a preheated greased baking tin containing very hot fat and baking at very high temperature until it has risen. Often this was traditionally, cooked in a large tin underneath a roasting joint of meat in order to catch the dripping fat and then cut into pieces.
Alternatively the pudding was sometimes made by re-using the same pan as the meat, after the meat has been cooked and moved to a serving platter. This takes advantage of the meat's fat that is left behind. Today individual puddings cooked in smaller tins are more common.
Ingredients
100g Plain flour
100ml Eggs
100ml Milk
Method
Beat eggs and flour, whisk in milk, leave to stand after seasoning
Preheat oil / fat in pudding dishes – fill the wells with mix and bake for 15 – 20 mins at 220’c
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