Yorkshire Pudding For The Christmas Roast

Yorkshire Pudding

Yorkshire Pudding 2

Yorkshire puddings are a type of traditional English dish, presented mainly as a side to accompany roast meat and served with drippings of gravy to eat them and the roast with. It is such a rooted part of English traditions in the UK, especially in many parts of Yorkshire today, that I rarely see this dish being sold in any other parts of the world beyond the British Empire.

The trick to making good Yorkshire puddings is to start off with a good pan of roast meat. While the meat cooks on, the piping hot drippings are scooped into a muffin tray to get its base sizzling first, before the batter is poured into the tray to make the puddings. The same dripping is also used to make the thick gravy sauce for serving both the meat and the puddings. This whole process of making the puddings alongside the roast is supposed to be an efficient way of utilising the long time taken to cook meat, as well as an economical method to utilise the available ingredients that come by. Interesting!

I was told by my British ex-colleagues in London that this batter is actually similar to, if not exactly the same as, the batter used to cook ‘toad-in-a-hole‘. It is one of the best ways to fill up empty stomachs alongside the expensive meat dishes too.

Ingredients:

  • Salt: 1 tsp
  • Plain flour: 2 cups (250g), sifted
  • Water: 1 cup
  • Milk: 1 cup
  • Egg: 4
  • Oil/butter: 2 tbsp

Method:

  1. Mix salt and plain flour in mixing bowl. Make a well in the center.
  2. Pour water and milk into well. Whisk well.
  3. Beat eggs separately with a fork till frothy.
  4. Add beaten eggs to batter. Whisk well.
  5. Cover with cling wrap. Leave in fridge overnight.
  6. Preheat oven at 200 degrees Celsius.
  7. Grease muffin tray with butter or oil.
  8. Place muffin tray in oven. Heat for 2 min till oil sizzles or turns a bit brown.
  9. Whisk batter again till bubbles rise to surface. Pour into muffin tray.
  10. Bake 18 min till risen and golden brown.
  11. Serve immediately with gravy sauce and roast.

Yorkshire Pudding 3

Trick:

  • Make a roast meat alongside this dish to obtain the oil drippings. I used the fragrant oil drippings from a pork roast that I made together with these puddings and the result was fantastic.

Disclaimer:

  • I used a mini muffin tray to bake these yorkshire puddings in, which is why they look so small. Use a large tray to make the normal-sized puddings.

Serving:
36 mini yorkshire puddings (or 18 big ones)

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