Saturday, February 27, 2016

Yorkshire Puddings

There are people outside of the United Kingdom who have never tasted a Yorkshire Pudding. I was one of those people until I lived in Britain and first enjoyed eating them, and then learned how to make them. They are a real treat that deserves to spread to other parts of the world. 

They are traditionally accompanied with roast beef and vegetables. These are not sweet puddings, if that is what the word "pudding" means to you. These are more like american biscuits that get eaten with gravy, but they are hollow inside, light and fluffy but also crispy on the outside. They are best when eaten freshly-made. Even some people in England struggle to get them to turn out just right. This recipe, if followed precisely, should work every time. I was taught by an English friend, and then adapted the recipe for the tray that I have. You can use a standard non-stick muffin or cupcake tray to make them.


3 large eggs
1 1/2 cups milk
2 cups all-purpose flour
A pinch of salt
Vegetable oil for baking

Preheat the oven to 450° F or 230 ° C (it makes sense to do this after you have roasted the beef). Put approximately a teaspoon of oil in each of the twelve spots in the tray and place the tray in the oven for at least 5-7 minutes at that temperature.

In the meantime, mix the eggs, milk, flour, and salt with a mixer until it is homogenized into a batter. 

Take the tray from the oven and very quickly (this is the key to them turning out perfectly!) pour batter in each spot in the tray, until it reaches almost to the top, as shown in this photo.

Return the tray to the oven and leave it in for 30-35 minutes. When they are done, they should look like this:

Take them out of the oven when the vegetables, gravy, and other items are ready to be served. My husband always makes a slit in the top of each one on his plate with his knife, so that the gravy goes inside when it is poured over them. 

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