This traditional English dish is a kind of cake or light bread that is made in four and is usually served with roast meat. With this simple recipe, you will surprise your guests.
Yorkshire pudding is one of the most famous dishes in English gastronomy. Despite its name, it is not known whether its origin is in Yorkshire itself, although it is known to have been brewed in British homes as early as the 17th century. This pudding is made of a dough that is baked in the oven and which traditionally has been presented as a first course and soaked in the juice of the meat which has been served afterwards. Therefore, it has a rounded shape with high edges. The idea was for diners to fill themselves with pudding before the main course arrived. Currently, it is normal to eat it as a garnish for meat during family meals. In addition, you can also find other variations filled with meat or vegetables.
What does Yorkshire pudding taste like?
It tastes very much like a popover, except it’s usually cooked in meat drippings rather than butter. They are very good, especially cooked the same pan as a roast with some meat juices or gravy.
Quick Yorkshire Pudding !!
- Two 8-inch cast iron skillets, popover pan or muffin tin (optional)
- 4 large eggs
- 150g all-purpose flour
- 175g whole milk
- 25g water (3 teaspoons)
- 1/2 teaspoon kosher salt
- 1/2 cup about 100 ml beef drippings, lard, shortening, or vegetable oil
- Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes. Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight or for up to 3 days. Remove from refrigerator while you preheat the oven.
- Adjust oven rack to center position and preheat oven to 450 ° F (230 ° C). Divide drippings (or other fat) evenly between two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover tins (see note), one 12-well standard muffin tin, or one 24-well mini muffin tin. Preheat in the oven until the fat is smoking hot, about 10 minutes.
- Transfer the pans or tins to a heat-proof surface (such as an aluminum baking sheet on your stovetop), and divide the batter evenly between every well (or between the two pans if using pans). The wells should be filled between 1/2 and 3/4 of the way (if using pans, they should be filled about 1/4 of the way). Immediately return to oven. Bake until the yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped. Smaller ones will take about 15 minutes, popover- or skillet-sized ones will take around 25 minutes.
- Serve immediately, or cool completely, transfer to a zipper-lock freezer bag, and freeze for up to 3 months. Reheat in a hot toaster oven before serving.
Yorkshire puddings come out best when the batter has been rested for at least one night, however they can be cooked immediately after forming the batter if time requires it. Form the batter as directed in step 1 and immediately proceed to step 2 without refrigerating it. The quantity of batter doesn't divide easily into standard 6-well popover pans, but you can scale up the recipe by 50% in order to make a full 12 popovers instead of 8. If using skim or low-fat milk, omit the water and increase amount of milk to 200g (7 ounces; 1 cup minus 2 tablespoons).