National Yorkshire Pudding Day

Happy Saturday Foodies!!! Hope you are ready to have a full tummy...National Yorkshire Pudding Day is here. This savory dish was one of the most famous of British meals, however many people in the UK eat Yorkshire pudding with any roast meat or chicken, and Yorkshire pudding has always been a firm favorite as part of the "Sunday Roast Dinner". Yorkshire pudding could be made in jumbo muffin pans, popover pan, regular muffin pans, or a loaf pan.

Roast Beef & Yorkshire Pudding

History

§  The first recorded recipe was in 1737 and it was called “A Dripping Pudding” (fat that dropped into the dripping pan to cook a batter pudding while the meat roasted in the oven) published in The Whole Duty of a Woman

§  Main purpose of the pudding was to fill people up before the main meal, especially the kids.

§  Quite often there wouldn't be enough meat to go around so the children would get Yorkshire Pudding and gravy as their main meal

§  Due to busy workloads, less people were making the, so in 1995, the first “commercial” frozen pudding was available

§  In 2007 a campaign was started to give the pudding protected status for its Yorkshire roots

§  In 2010 it was voted the most popular and successful thing to come out of Yorkshire

Yorkshire Pudding Recipes

Classic Yorkshire Pudding

Ingredients (to serve 4)
§  3 oz (75 g) plain flour
§  1 egg
§  3/8 cups (3 fl oz) milk
§  1/4 cup (2 fl oz) water
§  2 tablespoons beef dripping
§  Salt and freshly milled black pepper

Bake in a tin 11 x 7 inches (28 x 18 cm) and if it's for eight people double the ingredients and use two tins.

Directions 

Make up the batter by sifting the flour into a bowl and making a well in the center  Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you're ready to cook the pudding.
About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest). The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness.

Yorkshire Pudding II

Ingredients

§  1 cup all-purpose flour

§  1/2 teaspoon salt

§  1 cup milk

§  2 eggs, beaten

Directions

1. To make pudding batter: In a large bowl combine the flour, salt, milk and eggs. Mix all together with a hand beater just until smooth.

2. Prepare Yorkshire pudding 30 minutes before roast is done. Remove roast from oven and spoon drippings into a 9 x 9 inch pan, to measure 1/2 cup. Increase oven temperature to 425 degrees F (220 degrees C). Return roast to oven. Pour pudding batter into pan with drippings and bake in preheated oven for 10 minutes.

3. Remove roast from oven; continue baking pudding for another 25 to 30 minutes. Let cool, cut into squares and serve with roast.

The Best, Quick and Easy Yorkshire Pudding Recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Depends on size of tin used.

Ingredients:

§  4 large, fresh eggs, measured in a jug

§  Equal quantity of milk to eggs

§  Equal quantity of all purpose/plain flour to eggs

§  Pinch of salt

§  2 tbsp lard, beef dripping or vegetable oil

Directions:

Serves 6

§  Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn.

§  Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.

§  Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.

§  Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.

§  Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2"/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.

§  Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.

Serving Yorkshire Pudding

§  In Yorkshire serving the pudding is traditionally with gravy as a starter dish followed by the meat and vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and vegetables.

§  Yorkshire pudding isn't reserved only for Sunday lunch. A large pudding filled with a meaty stew or chili is a dish in its own right.

§  Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey.

§  Yorkshire Puddings do not reheat well, becoming brittle and dry.

Perfect Yorkshire Puddings Video