Ingredients
Batter
- 140 gplain flour
- 4eggs
- 200 mlwhole milk
- 1/2 teaspoonsalt
For the tin
- beef dripping, or a high-smoke-point oil
- about 1 teaspoon per hole
Equipment
- a twelve-hole metal bun tin
- or a large roasting tin for one big pudding
Directions
- Put the flour and salt into a bowl. Make a well and crack in the eggs. Whisk the eggs into the flour first.
- Whisk until it is completely smooth. It should be about the consistency of single cream. Strain it through a sieve if any lumps remain.
- Cover the bowl and leave it for at least half an hour. An hour or overnight in the refrigerator is better. Whisk it once more before using it. Pour it into a jug, which makes filling easier. Heat the oven to 220C with a shelf near the top.
- Put a teaspoon of dripping in each hole of the tin. Do not use butter, which burns at this temperature. Put the tin in the oven for ten minutes. The fat must be genuinely smoking hot. Take the tin out and set it on a heatproof surface.
- Work quickly because the fat cools every second. Pour batter into each hole from the jug. Fill each one about halfway up. The batter should sizzle immediately as it hits the fat.
- Bake them for twenty to twenty-five minutes. Do not open the oven door at any point. Lift them out of the tin with a palette knife.
- Serve them straight away while they are tall. They begin to soften within a few minutes. Pour gravy into the hollow in the middle. Cold leftovers can be reheated in a hot oven.
Technique
- The 1737 recipe appeared in The Whole Duty of a Woman under the name dripping pudding.
- Hannah Glasse’s The Art of Cookery of 1747 gave it the name Yorkshire pudding, which is when it entered general use.
Substitutions
- Any neutral high-smoke-point oil replaces beef dripping and makes the recipe suitable for vegetarians.
- Water can replace some of the milk for a crisper, lighter pudding.
Variations
- Toad in the hole bakes sausages in the same batter.
- A single large pudding baked in a roasting tin is the older Yorkshire form.
- Sweet versions served with jam or golden syrup are an old country use for leftovers.
History
A dripping pudding recipe was printed in 1737 and renamed Yorkshire pudding by Hannah Glasse in 1747; it was served first to blunt appetites.
Frequently asked questions
What is Yorkshire pudding?
Yorkshire pudding is a salad & side from United Kingdom: puffed baked batter served with roast beef and gravy. A dripping pudding recipe was printed in 1737 and renamed Yorkshire pudding by Hannah Glasse in 1747; it was served first to blunt appetites.
How long does Yorkshire pudding take to make?
Yorkshire pudding takes 10 minutes plus resting of preparation and 25 minutes of cooking. The recipe makes 12 puddings. It is rated medium to make.
What can I substitute in Yorkshire pudding?
Yes, within limits. Any neutral high-smoke-point oil replaces beef dripping and makes the recipe suitable for vegetarians. Water can replace some of the milk for a crisper, lighter pudding.
What is the most important thing to get right in Yorkshire pudding?
Put a teaspoon of dripping in each hole of the tin. Do not use butter, which burns at this temperature. Put the tin in the oven for ten minutes. The fat must be genuinely smoking hot. Take the tin out and set it on a heatproof surface.