Yorkshire Pudding - Northern European Recipe

Yorkshire Pudding

🌍 Northern European, British Difficulty: ●●○○○

🍳 Equipment: Pudding tin, whisk, basin

The quintessential accompaniment to roast beef. Mrs. Beeton notes that true "Yorkshire" pudding is cooked in front of the fire; when baked in the oven, the people of Yorkshire call it merely "batter pudding."

Ingredients

• 1 pint of milk
• 2 eggs
• 4 heaped tablespoonfuls of flour
• Salt
• Dripping (from the meat tin)

Method

1. Mix — Put the flour and a good pinch of salt into a basin. Make a well in the centre, break in the eggs, and stir, gradually mixing in the flour from the sides. Add milk by degrees until a thick smooth batter is formed.
2. Beat — Beat well for 10 minutes, then add the remainder of the milk. Cover and let stand for at least 1 hour.
3. Prepare tin — Cover the bottom of a pudding-tin with a thin layer of dripping taken from the meat tin. Place the tin in a hot oven until the dripping is thoroughly hot.
4. Bake — Give the batter another good beating, then pour it into the hot tin. Bake for 10 minutes in a hot oven to partially cook the bottom.
5. Finish — Continue cooking until the pudding is set and well-browned — either in the oven or, for true Yorkshire style, on the hottest oven shelf placed in front of the fire.
6. Serve — Serve immediately with roast beef and gravy.

Tags: flour, milk, eggs, dripping · Source: Mrs Beeton's Book of Household Management (1861)