Prep 6 mins
Cook 15 mins
Traditional starter, served with Roast Beef, but in Yorkshire it is served with all roast meats on a Sunday.The recipe is sufficient to make 12 puddings in patty tins, or two large ones using 7" cake tins. It has come down my family for generations - being a Yorkshire woman I have always found it very successful. (The reason we serve it first but still call it pudding? During the Civil War in the 1600s, Yorkshire men who were Cavaliers (on the Kings side) were about to eat their Sunday dinner. Some Roundheads (the Parliamentarians) burst into their dining hall, and seeing the puddings were ready, and the Cavaliers were all eating, decided they were hungry and ate the puddings. Since then, Yorkshiremen (and women!) have always made sure of getting their pudding by eating it first before their meat course. The moral of the story is, don't mess with the Yorkshire folk, they never forget who stole their pudding). A variation of this recipe is to add some mixed herbs to the batter if you want something a little more savoury.
- 1 cup plain flour
- 1 large egg (preferably room temperature)
- 1 cup cold water
- 3⁄4 cup milk
- 1 pinch salt
- 1 teaspoon approx fat from meat (sufficient to cover the base of each patty tin, but not more than a teaspoonful in each hole) or 1 teaspoon oil (sufficient to cover the base of each patty tin, but not more than a teaspoonful in each hole) or 1 teaspoon melted lard (sufficient to cover the base of each patty tin, but not more than a teaspoonful in each hole)
- Put all ingredients (except the meat fat) in a large bowl and beat very thoroughly with electric whisk until a fairly thin batter is made.
- Put the meat fat or any other oil or fat you like to use, into patty tins (or loaf tins if making large Yorkshires).
- Heat in a very hot oven (450 degrees) until it smokes.
- Pour in the batter, return to the very hot oven and bake for approximately 12 to 15 minutes- until well risen.
- A proper Yorkshire pudding has a top and a bottom and no middle!
- It can be served the traditional way, with gravy before the main meal, or after the meal with syrup (golden or maple!).
- Time to make approx 20- 25 minutes.
- Large Yorkshires are delicious served filled with meat& Gravy and veg, or just sausages and a rich onion gravy.
Mine turned out fine, I think tho that for new cooks, more information is needed on the meat fat and how much to use and how to use it, i.e. only put on bottom of tin or hole tin... great flavor and very easy to mix up..will make again
Just finished making them and they came out perfect, They puffed up nice. Similar to pop overs. The flavor is a little plain since it has only a pinch of salt but the fat from the meat does help with flavor. I am serving this with the traditional English Roasts which seems to look great so far-wish me luck. Overall, a good recipe.
You might want to add that you only need @ 1/3 of meat fat to the bottoms of the muffin tins.