I grew up eating these, but don’t know why they aren’t made anymore
Yorkshire Pudding is a classic British side dish known for its airy, crispy exterior and light, fluffy interior. It’s traditionally served with roast beef and gravy, but it can also complement other hearty meals.
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Ingredients:
Ingredients for the Yorkshire Pudding Batter:
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| Ingredient | Quantity |
|---|---|
| Eggs | 4 |
| All-purpose flour | 150 g (about 1 cup plus 2 teaspoons) |
| Whole milk | 175 g (about 3/4 cup) |
| Water | 25 g (about 1 tablespoon plus 2 teaspoons) |
| Kosher salt | 2 g (about 1/2 teaspoon) |
Ingredients for Cooking:
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| Ingredient | Quantity |
|---|---|
| Beef drippings, lard, shortening, or vegetable oil | 100 ml (about 1/2 cup) |
Instructions:
-
Prepare the Batter:
- Whisk eggs in a large mixing bowl until frothy.
- Gradually add flour and salt, whisking continuously.
- Slowly pour in milk and water, whisking until smooth.
- Let batter rest at room temperature for at least 30 minutes.
-
Preheat and Prepare:
- Preheat oven to 220°C (425°F).
- Place Yorkshire pudding tin or 12-cup muffin tin in the oven to heat up with a small amount of oil or fat in each cup.
-
Bake the Yorkshire Puddings:
- Carefully remove hot tin from oven and evenly distribute beef drippings, lard, shortening, or vegetable oil into each cup.
- Quickly pour batter into hot tins, filling each cup about halfway.
- Place tin back into oven immediately and bake for 20-25 minutes, or until puffed up, golden brown, and crispy.
-
Serve and Enjoy:
- Remove Yorkshire puddings from tin and serve immediately while hot and crisp.
- Traditionally served alongside roast beef and gravy.
