Yorkshire pudding recipe. Here we have a traditional Yorkshire Pudding recipe.
Traditionally in Yorkshire itself, we served the pudding as
a separate course before the main event of roast beef, vegetables
and roast potatoes. There is a saying that goes: "Them that eat most
puddin, gets most meat." The idea was to fill your guests up with this
so they didn't have much room left to eat the more expensive meat.
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YORK
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Ingredients |
1/2 lb of plain white flour |
1 pint of full cream milk |
1/4 teaspoon of salt |
2 good tablespoons of
dripping from the beef |
2 eggs | |
Method |
Sift the salt and the flour into a large bowl or basin.
Make a well in the centre and break the eggs into it.
Add a small amount of milk and stir in the flour.
This should be a gradual process bringing the flour down from the sides
and adding more milk as is necessary.
You should end up with a stiff batter consistency.
Beat this well for about 5 minutes adding the rest of the milk.
Cover and leave to stand for 30 minutes.
Put the dripping into a large Yorkshire pudding tin.
Heat this in the oven until the dripping is hot, as in smoking hot.
Quickly pour the batter in minding for hot splashes of dripping and place in the top of the oven. 425 F. or gas mark 7 until it is nicely browned on the top.
Turn down the heat to 375 F. or gas mark 5 and continue cooking on the bottom of the oven for 10 - 15 mins.
Serve with a good onion gravy. |
Not so traditional Yorkshire pudding recipe, but try it, it's a good'un
Make pudding as above. Cook until they look very well browned
but not burnt! Once they are well crisp, stick them on a plate
and fill with a good winter / thick soup. Use the pudding as an edible bowl!
Its
great! This for of edible base / plate / vessel has links way back
to Medieval times. Although rumour has it that it was bread that was used
with the
top crust having been removed. This is said to be where call folks "The
upper crust" came from, as it was often at banquets one saw this.
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Now we are making a meal of Yorkshire Puddings!
Make pudding as above. Make a simple mince beef with onions
and gravy. Vegetables and potatoes may be added as well, carrot and peas
are good for me. Fill the pudding with all that you have cooked and maybe
you might want to enhance the flavour with a little Worcestershire sauce.
It makes for a very satisfying and tasty meal for all the family. Makes
a good change to shepherd's pie.
I might say also that gravy with a touch of Worcestershire sauce in it never
goes amiss on my table. Another and very much a flavour enhanced gravy can be
made with a couple of tablespoons full of Sherry added to it.
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