Yorkshire pudding

Yorkshire pudding

By
From
Encyclopedia of Food and Cookery
Makes
12

The Yorkshire pudding of England should be crisp, light, well puffed and golden. It is made from a very simple batter mixture that is baked in the oven and is traditionally served with roast beef. In Yorkshire it is sometimes served separately, before the meat. Yorkshire pudding can be baked in one tin or in individual muffin tins. Some people like to place the joint on a trivet and pour the batter directly into the baking dish beneath so the pudding bakes under the meat and catches the drippings as the meat roasts. Have the batter ingredients at room temperature before mixing for maximum rising.

Ingredients

Quantity Ingredient
1 quantity Basic batter
dripping or butter, melted

Method

  1. Make batter and set aside for 1 hour. Stir in a little water if necessary to make batter consistency of thick cream. Pour into a jug.
  2. Brush deep muffin tins generously with beef dripping from roast or melted butter. Place tins on top shelf of a preheated hot oven for 2–3 minutes or until the fat begins to smoke. Remove from oven, stir batter and pour in quickly to fill each tin about two-thirds full. Replace on top shelf of oven and bake for 15–20 minutes or until well risen, crisp and golden-brown. Serve immediately as an accompaniment to roast beef.

Note

  • If you prefer, make one large pudding and cut it into squares. In this case, heat 3 tablespoons dripping or butter in a 25 × 23 × 5 cm baking tin, pour in the batter and bake as above but in a preheated hot oven for 30–40 minutes or until puffed around the edges, crisp and golden brown.
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