Prep 40 mins
Cook 50 mins
A little known fact: Yorkshire Pudding was brought to England by the Vikings. Originally called 'Tjockpannkaka', it was a delicacy eaten only at feasts to celebrate the homecoming of the main fleet of Viking ships. 'Thorsvedt the Berserk' was a Viking warrior who remained in northern England after a particularly bloody battle and passed on the recipe to the natives of the village he had earlier pillaged. This strange food was eaten along with basic vegetables and slices of meat on the Sabbath. Thus the humble Yorkshire pud and the Sunday roast were born!
- Also need 1 book of Viking drinking songs.
- Sift the flour and salt into a bowl.
- Make a well in the centre, tip in the egg and a little of the milk.
- Beat well, and then gradually mix in the flour, adding more of the milk until batter is smooth (the consistency of thick cream).
- Sing Viking drinking song while allowing the mixture to stand for approximately 30 minutes.
- Place a teaspoon of beef dripping in small tin (s) or your brother's best battle helmet.
- Heat the tin (s)/helmet (s) in the oven at 220 Celsius/ 325 Fahrenheit for 5 minutes until the fat is smoking.
- Sing a 5-minute Viking drinking song while it is heating.
- Remove the tin (s)/helmet (s) from the oven and pour in the batter and put back into the oven.
- Bake until well-risen, puffy and golden brown (small ones take 10 to 15 minutes, large ones 40 to 45 minutes if cooked in one tin).
- In the meantime, sing lots more drinking songs and go pillage the nearest village, but make sure you get back in time to check how the cooking is going.
- Serve 1 or 2 puddings along with meat and vegetables and lashings of gravy.
- Sleep after a hard day's activity and dream of Valhalla and immortality in the hall of the Scandinavian gods.
Wow, I never realised Yorkshire Puddings were Swedish this is really great as I am going to Sweden next month I will cook the a Sunday Roast with a Scandinavian twist, hopefully they will have the well known Viking Song book somewhere in the house and plenty snapps! Thanks for the recipe. Nick