The common British side dish Yorkshire pudding is a versatile food that can be served in numerous ways. That makes it perfect for the current situation the UK is in, with Prime Minister Boris Johnson imposing a nation-wide lockdown due to the coronavirus outbreak.
Yorkshire puddings are made from batter consisting of eggs, flour, milk and water.
Originally, it was served as a first course with thick gravy to dull the appetite with the low-cost ingredients so diners would not eat so much of the more expensive meat in the next course.
However, today it can be served not just as a first course, but as part of the main course.
The Yorkshire pudding has become a regular part of the traditional Sunday roast, but also works with easier meals such as bangers and mash.
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When wheat flour began to come into common use for making cakes and puddings in the north of England, cooks devised a means of making use of the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted.
In 1737, a recipe for “a dripping pudding” was published in the book The Whole Duty of a Woman.
The recipe read: “Make a good batter as for pancakes; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton, instead of a dripping pan, keeping frequently shaking it by the handle and it will be light and savoury, and fit to take up when your mutton is enough; then turn it in a dish and serve it hot.”
The Royal Society of Chemistry suggested in 2008 that “A Yorkshire pudding isn’t a Yorkshire pudding if it is less than four inches tall”.
How to make Yorkshire puddings
Recipe from BBC Good Food
- 140g plain flour (this is about 200ml/7fl oz)
- 4 eggs (200ml/7fl oz)
- 200ml milk
- sunflower oil for cooking
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Yorkshire pudding is cooked by pouring a batter made from milk, flour and eggs into preheated and oiled baking pans, ramekins or muffin tins in the case of miniature puddings.
A basic formula uses 1⁄3 cup flour and 1⁄3 cup liquid per egg.
Water produces a lighter, crisper, but less sweet pudding than using milk.
They can also be baked in the oven in muffin tins.
Step 1: Heat oven to 230C/fan 210C/gas 8
Step 2: Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
Step 3: To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
Step 4: Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
Step 5: Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
Step 6: Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
Step 7: Serve immediately.
Can you freeze Yorkshire puddings?
You can freeze Yorkshire puddings for up to one month.
Once they come out of the oven, allow them to cool completely on a wire rack then pop them into a container or a tightly sealed freezer bag.
To cook from frozen heat oven to 220C/200C fan/Gas 7, place the frozen puddings on a baking sheet and cook for six to eight minutes until hot and crisp.
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