Grandpa Joe's favorite
Yorkshire Pudding

Mille grazie to our good friend, Barbara, in Manchester, England for sharing this wonderful recipe.

About this recipe

Since the early eighteenth century, cooks in England have prepared a bread pudding designed to capture and use the fat drippings from roasted meats.  It was originally called Dripping Pudding, but was renamed Yorkshire Pudding by Hannah Glasse in 1747 when she published her book The Art of Cookery Made Plain and Easy.  It is served traditionally with meats and gravy.

Ingredients

  • 200 grams (7 ounces) all-purpose flour
  • 3 eggs
  • 300 ml. (10.5 ounces) whole milk
  • vegetable oil
  • salt
  • freshly ground black pepper

Directions

  1. Place the flour in a large bowl and season with a half teaspoon salt and a quarter teaspoon pepper.
  2. Stir in the eggs, one at a time.
  3. Slowly whisk in the milk until the batter is smooth.
  4. Chill in the refrigerator for at least 30 minutes, or up to a day.
  5. Heat the oven to 425° F.
  6. Pour 1 teaspoon of the vegetable oil into 8 holes of a 12-hole muffin tin.
  7. Heat the muffin tin in the oven for 5 minutes.
  8. Carefully ladle the batter mix into the tin until each cup is about two-thirds full.
  9. Bake for 30 minutes or until well browned and risen.
Yorkshire Pudding.

Notes

  • Yorkshire Pudding tastes best when served immediately upon removal from the oven.  It takes a little extra effort to time it perfectly, but you and your diners will be amply rewarded.
Posted: June 2015.