Yorkshire puddings are delicious batter-based food, often enjoyed as a side dish to Sunday dinner or made into an entire dish like Toad in the Hole. Covered in gravy and enjoyed with meat and vegetables, despite the regional based name, Yorkshire puddings are enjoyed across the UK.
Yorkshire Puddings were first created when wheat flour began to come into common use for making cakes and puddings.
So, cooks in the north of England devised a means of making use of the fat which dropped into the dripping pan to cook a batter pudding while the meat roasted.
Nowadays the recipes have evolved, with frozen varieties available, huge Yorkshire puddings filled with potato, meat, vegetables and gravy, and even Yorkshire pudding wraps.
In a 2012 UK poll undertaken by T-Mobile, the Yorkshire pudding was ranked tenth in a list of things people love about Britain.
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There is even a National Yorkshire Pudding day which falls on the first Sunday in February each year.
One key characteristic of the Yorkshire pudding is that they are meant to rise.
The Royal Society of Chemistry suggested in 2008: “A Yorkshire pudding isn’t a Yorkshire pudding if it is less than four inches tall”.
If you want to make your own Yorkshire pudding, follow the recipe below.
Ingredients
- 140g plain flour
- 4 eggs
- 200ml milk
- sunflower oil, for cooking
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Method
Heat oven to 230C/fan 210C/gas 8.
Drizzle a little sunflower oil evenly into two four-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth.
Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
Pour the batter into a jug, then remove the hot tins from the oven.
Carefully and evenly pour the batter into the holes.
Place the tins back in the oven and leave undisturbed for 20 to 25 mins until the puddings have puffed up and browned.
Serve immediately. You can also cool them and freeze for up to one month.
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