This “Pudding,” Isn’t Really a Pudding at ALL.
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Here’s a fun piece of information from one of the readers over at Worthy To Know:
Apparently Yorkshire pudding was invented – in Yorkshire – to make the Sunday roast go further. The Yorkshire pudding mix was placed on a rack beneath the roast, which sat on the bare rack above, so that the drippings could fall into the pudding. It must have made an awful mess in the oven! I have made it many times putting a little of the drippings into the pan before pouring the batter in. Delicious!
Did you know that about Yorkshire pudding? I sure didn’t! I love learning new things about traditional dishes, somehow it makes it much more fun to cook them! This is a lovely treat that I would happily enjoy for lunch, every day of the week!
Ingredients
4 eggs
1 cup and 2 Tbsp (200ml) whole milk
1½ cup (200 grams) all-purpose flour, sifted
pinch of salt
vegetable oil with a high smoke point
Instructions:
Preheat oven to 370 degrees.
Pour about ½-inch of vegetable oil into each cup of a muffin tin. Preheat the oiled muffin tin in the oven for about 15 minutes.
Meanwhile, whisk the eggs in a large bowl. Add milk and keep whisking to get some air into the mixture. Sift the flour into the mixture and whisk until there are no lumps. Add a pinch of salt and whisk. Pour the batter into a measuring cup, so it’s easier to pour into the muffin.
Take the muffin tin out of the oven and be very careful – the oil is extremely hot! Pour batter into the cups of the muffin tin. Use a spoon to prevent dripping the batter in between the cups – if you have batter in between the cups, it’ll drag the Yorkshire pudding down and stop it from rising.
Put the muffin tin back in the oven for 20-25 minutes. Do not open while baking!
Serve with your favorite fillings!
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Quick Tip: This goes great along with a rich gravy.
Thanks to Worthy To Know for this English take on a holiday dinner roll.