Yorkshire Pudding (UK)
I have always been told that originally it was not actually served with the roast beef, but before the meal itself, drenched in a rich gravy. Apparently, it was created to be served as a stomach filler. Times being hard and meat an expensive item in most working class family budgets, the traditional Sunday roast in the UK was quite an event and something to look forward to each week. With a generous amount of beef flavoured gravy, the Yorkshire pudding not only tasted like beef, it had a texture similar to it and cheaply filled the stomach, meaning the small portion of beef actually served did not seem as meagre as it might have actually been. These days of course we serve it as an accompaniment to the roast beef, gravy, along with the traditional roast potatoes, vegetables, etc. Creamed horseradish of course also being a must. Yorkshire puddings can be served with other meat dishes too, such as roast lamb, pork or chicken.
I have always been told that originally it was not actually served with the roast beef, but before the meal itself, drenched in a rich gravy. Apparently, it was created to be served as a stomach filler. Times being hard and meat an expensive item in most working class family budgets, the traditional Sunday roast in the UK was quite an event and something to look forward to each week. With a generous amount of beef flavoured gravy, the Yorkshire pudding not only tasted like beef, it had a texture similar to it and cheaply filled the stomach, meaning the small portion of beef actually served did not seem as meagre as it might have actually been. These days of course we serve it as an accompaniment to the roast beef, gravy, along with the traditional roast potatoes, vegetables, etc. Creamed horseradish of course also being a must. Yorkshire puddings can be served with other meat dishes too, such as roast lamb, pork or chicken.
- Carbohydrate 33.1338733591368 g
- Cholesterol 1410 mg
- Fat 33.527506666998 g
- Fiber 1.09766668665313 g
- Protein 46.0726333368263 g
- Saturated Fat 10.3926533333857 g
- Serving Size 1 1 Serving (211g)
- Sodium 467.496000000676 mg
- Sugar 32.0362066724837 g
- Trans Fat 5.68676000010989 g
- Calories 622 calories
Step-by-step
- Combine the egg and milk thoroughly with fork (do not whisk)
- Add the enough of the flour and using a whisk combine to form a thick yet pourable batter; one that is nicely thick but can be easily poured from a jug. How thick is too thick, how thin is too thin is a matter of trial and error and will soon be become evident as you make a few batches
- Add a little salt to taste
- Place the muffin tray / moulds in the oven to pre-heat (180° - 200°C) for 15 minutes. The oil may also be added at this time and heated in the oven or may be heated separately and poured in. I find that putting in enough oil to 1/5th of the mould works best.
- When both the moulds and oil are hot, pour in the batter, if it does not start to sizzle immediately, stop and continue to heat and try again
- Place on the middle shelf and bake for approx.12 minutes until risen, golden brown and slightly crisp. A tray on the top shelf will help prevent them browning too much as this deflects the falling heated air particles (use this tip when baking cakes etc too!)
- Remove from the oven and carefully (as they will be hot) remove from the tray and serve as soon as possible
- Remember to pour away the fat while still warm to be re-used and pop the puddings in the oven if they seem to be starting to collapse after a minute or so
