Since I've been living in Ireland I have heard about Yorkshire puddings a lot - mainly in British cookery programmes. I wanted to try it and I finally did - have to admit that it was way too late! I should have tried it earlier so I would have been enjoyed this delicious little things sooner rather than later ;)
It's perfect(!) accompaniment to a nice roast with gravy. Not to mention that it's easy-peasy to make. No excuses for you - you have to make it nest time for your Sunday (or mid week) roast dinner.
P.S1. It will be perfect for a party!
P.S2. I used Darina Allen's recipe from "Ballymaloe Cookery Course" cookbook.
"Yorkshire Pudding is a dish that originated in Yorkshire, England. It is made from batter and usually served with roast meat and gravy. A 2008 ruling by the Royal Society of Chemistry has it that "A Yorkshire pudding isn't a Yorkshire pudding if it is less than four inches tall". The Yorkshire pudding is a staple of the British Sunday lunch and in some cases is eaten as a separate course prior to the main meat dish. It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners - lunten of the meal - thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first. There are other uses for Yorkshire pudding. In various parts of the country - but particularly in the North - it is served as a snack with jam, or as a 'pudding' in the true sense, sometimes with jam and ice cream." - by Wikipedia.org
How to make it...
- 110 g white, plain flour
- pinch of salt
- 2 medium eggs
- 300 ml milk
- 10 g melted butter
- olive oil or lard for greasing
Combine flour and salt in a bowl, add eggs and stir. Add the milk, melted butter and mix until well combined. Allow to stand for 1 hour (that's an important step!).
Preheat your oven to 200 C. Grease a baking tin/muffin tins and preheat in the oven till piping hot. Fill your tins half to two-thirds full with batter. Bake for about 20 minutes until your puddings are well risen and lightly browned. Remove from the tins and serve warm.