Yorkshire Pudding
This week for our geography “travels” to the British Isles in Europe, we tried the famous Yorkshire Pudding recipe. Surprisingly, this is not quite what we Americans think of as pudding! To clarify, it’s not a dessert at all, although you could serve it that way if you chose to. Instead, it’s more of a puffed-up bread that historically was used to soak up any gravy or drippings. We absolutely enjoyed these and had fun watching them puff up in the oven!
Historically, Yorkshire Pudding was referred to as Dripping Pudding. In fact, the women would place a large pan filled with runny batter under a large slab of meat that was cooking over a fire and the drippings from the meat would land in the batter, and it would cook and puff up into a pastry. Not only that, but we also learned that this was a way for them to not have any waste and these pastries would be served first to fill bellies before the meat was served.
Alternatively, today it is still made with grease or fat drippings, but that have been saved and set aside. In addition to that small change, it’s common to see it baked in a muffin tin instead of a large pan. Ultimately, this is the route we decided to take. We also chose to double this recipe for our large family.
What is needed for yorkshire pudding?
- Flour
- Salt
- Eggs
- Milk
- Beef drippings
- Muffin tin
how to make these “dripping puddings”:
First, in a medium mixing bowl, whisk together the milk, eggs, flour and salt.
Then place mixture in refrigerator to chill while proceeding.
Preheat the oven to 425 degrees F.
Now spoon 1 tsp. of beef drippings or oil of choice into each cup of your muffin tin. Place in oven for 10 minutes.
Then stir your chilled batter. Remove the muffin tin from oven and quickly pour about 1/4 cup of batter into each muffin cup.
Now, immediately return to oven for 20 minutes or until puffy and golden brown.
Serve right away and enjoy!
If you try this recipe, let me know in the comments below!
Yorkshire Pudding
Equipment
- Mixing bowl
- 12-cup Muffin tin
Ingredients
- 1 cup all-purpose flour
- 1 tsp. salt
- 3 large eggs
- 1 1/4 cups whole milk
- 1/4 cup beef drippings or oil of choice
Instructions
- In a medium mixing bowl, whisk together the milk, eggs, flour, and salt.
- Then place mixture in refrigerator to chill while proceeding.
- Preheat oven to 425 degrees.
- Once oven reaches temperature, spoon 1 tsp. of beef drippings into each cup of your muffin tin. Place in oven for 10 minutes.
- Now stir your chilled batter. Remove the muffin tin from oven and quickly pour about 1/4 cup of batter into each cup.
- Immediately return to oven for 20 minutes or until puffy and golden brown.
- Serve right away and enjoy!
