If you’re unfamiliar with Yorkshire Puddings, their appearance may leave you perplexed. This British delicacy is not a custard or “pudding” as we know it in the United States, but rather a soufflé or popover served with roast beef. Across the pond, the term pudding simply refers to a meal that has been baked.
If you’re unfamiliar with Yorkshire Puddings, their appearance may leave you perplexed. This British delicacy is not a custard or “pudding” as we know it in the United States, but rather a soufflé or popover served with roast beef. Across the pond, pudding simply refers to a food that has been boiled or steamed in something. That would be lard, meat drippings, or oil in this case!
The origins of Yorkshire puddings are unknown, however they are said to have originated in Yorkshire, England, around the 18th century. The dish was originally known as “dripping pudding” because it was cooked with the drippings collected while roasting pork. A cold batter is placed into the heated drippings and cooked at high heat. The batter puffs up as a result, resulting in a light and airy treat!
A very hot oven and a muffin tin that has been preheated are required for the perfect Yorkshire pudding. To guarantee optimal rising, the batter should be chilled for at least 30 minutes before cooking. Pour the batter into the heated tin as quickly as possible and place the puddings in the oven as soon as possible.
To savor the crispy surface and soft, pillowy inside of the puddings, serve them immediately after they come out of the oven. You’re in for a big treat if you pair them with your favorite roast beef dish. Try these Yorkshire Puddings to broaden your culinary horizons!
INGREDIENTS
1 cup of flour
4 eggs
34 cups milk
6 tsp lard (or vegetable oil)
12 teaspoon of salt
12 teaspoon black pepper
PREPARATION
Combine the flour, eggs, and milk in a small mixing basin with a pour spout. Whisk until nearly blended; a few lumps are fine!
Refrigerate the batter for at least 30 minutes and up to overnight.
When you’re ready to bake: Preheat the oven to 425°F and grease each muffin hole with 12 teaspoon oil or lard.
Bake the muffins for 10-12 minutes in a preheated oven.
Remove the batter from the refrigerator and season with salt and pepper.
Remove the hot muffin pan from the oven and rapidly pour the mixture evenly into the tray. Return the pan to the oven as quickly as possible.
Cook for 16-18 minutes, or until the puddings are fluffy and golden brown.
