Ingredients
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- 2 teaspoon salt
- 4 cup all-purpose flour
- Optional: Freshly ground black pepper, herbs (such as rosemary or thyme)
- 4 cup whole milk
- Vegetable oil or beef drippings (for greasing)
- 16 large eggs
Nutritional Information
Calculated based on standard values with available measurements and may therefore not be accurate.
Nutritional information not available.
Instructions
Step 1
Please note that 30 minutes of resting time are also needed (see step 3)
1. Prepare the BatterIn a mixing bowl, combine the flour and salt. Create a well in the center of the flour mixture.
Crack the eggs into the well and gradually whisk them into the flour, incorporating a little at a time.
2. Add Milk
While continuously whisking, gradually pour in the milk. Whisk until you have a smooth batter with no lumps.
If desired, add a pinch of freshly ground black pepper or chopped herbs to the batter for extra flavour.
3. Rest the Batter
Allow the batter to rest for at least 30 minutes. This resting period allows the flour to fully absorb the liquid, resulting in a lighter and more tender pudding.
4. Preheat the Oven
Preheat your oven to 450°F (230°C). Place a muffin tin or a Yorkshire pudding pan in the oven to heat.
5. Add Fat to the Pan
Once the oven and pan are hot, carefully remove the pan and add a small amount of vegetable oil or beef drippings to each compartment.
6. Pour the Batter
Quickly and carefully pour the batter into the hot pan, filling each compartment about halfway.
7. Bake
Place the pan back into the preheated oven and bake for 20-25 minutes, or until the puddings are puffed up and golden brown.
8. Serve
Remove the Yorkshire puddings from the oven and serve them immediately while they are still puffed up and crispy.
Recipe Story
Hey there, lovely folks! Today, we're diving into the heart and soul of British comfort food – the one and only Yorkshire Pudding. Now, you might be wondering, what's the fuss about a simple pudding? But let me tell you, this isn't your typical dessert, my friends. This is a dish with a history as rich as its flavours, hailing from the rolling hills of Northern England, particularly the county of Yorkshire.
Picture this: back in the day, our ancestors were cooking up a storm, roasting meats to perfection. But you know what they didn't want to waste? Those incredible drippings oozing with all the savoury goodness. So, genius minds that they were, they poured a simple batter right under those roasts. And what happened next was pure culinary magic. The batter soaked up all those meaty juices and transformed into a crispy, golden masterpiece – the Yorkshire Pudding we know and love today.
Over the years, this humble dish evolved, becoming a staple on the Sunday roast table. It's like a warm, comforting hug on a plate, a crispy exterior with a soft, fluffy interior that's just waiting to be drenched in rich gravy. It's a bit like the Brits – unassuming and understated, yet full of warmth and charm.
And let's not forget the versatility of this delight. It's not just about pairing it with roast beef and gravy anymore. Oh no! You can serve it with all sorts of meats, veggies, and even experiment with different herbs and spices to create your own signature twist.
So, my friends, get ready to whisk up some nostalgia and a taste of history. We're diving headfirst into the heartland of Yorkshire Pudding, where tradition meets innovation on a plate. And remember, when that oven door opens, revealing those beautifully puffed puddings, you'll feel a connection to the past that's as strong as the flavours themselves. Let's get cooking!
