Traditional Yorkshire pudding

Votes: 3

Time: 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 148, total fat 7 G., saturated fats G., proteins 8 G., carbohydrates 13 G., fiber G., cholesterol mg, sodium mg, sugar G.

Among the many different puddings, Yorkshire pudding stands out because it's not a dessert at all, but rather a bread to accompany a main course. It's a batter baked in the oven in the shape of a cake with a hollow center. For Yorkshire puddings to rise and take their traditional shape, it's important to follow one rule: the chilled batter is poured into hot tins with slightly smoking fat and immediately placed in a hot oven. It's best to use lard or the fat left over from roasting meat. Indeed, in ancient times, Yorkshire puddings were prepared while the meat roasted on the spit, dripping with fat. The finished puddings were removed from under the meat, and while the meat finished cooking, these amazing buns with gravy were eaten.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 large eggs
1 cup of milk
1 cup premium flour
A pinch of salt
2 tbsp. pork fat (or beef fat, or vegetable oil)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, milk, premium flour, lard

Cooking the dish according to the recipe:

Preheat the oven to maximum temperature, but not exceeding 230°C to prevent the fat from burning.
In a large bowl, crack the eggs, add milk, and a pinch of salt. Mix thoroughly with a whisk or mixer. Let sit for 10 minutes.

Gradually sift the same amount of flour as the eggs into the milk mixture. Using a whisk or mixer, mix until you have a smooth, lump-free dough, similar to heavy cream. If there are any lumps in the dough, strain it through a fine sieve.

Leave the dough on the kitchen counter for at least 30 minutes or, better yet, several hours.
Place a pea-sized amount of lard, or 1/2 teaspoon of vegetable oil, into each cavity of your chosen Yorkshire pudding tin, or a 4-well 5cm diameter muffin tin, or a 12-well muffin tin, and heat in the oven until the fat is smoking.

Mix the dough thoroughly again, adding 2 tablespoons of cold water, and fill each cavity of the baking dish one-third full. Then quickly return the dish to the oven.
Bake for about 20 minutes until golden brown. Bake the remaining dough in the same manner.

In Yorkshire, pudding is traditionally served with gravy as an appetizer before meat or vegetable dishes. Small puddings baked in muffin tins are most often served directly with meat or vegetables.

Yorkshire puddings are best not reheated as they will become dry and brittle..