Traditional roast beef dinner was usually accompanied by Yorkshire pudding in our house. It is made from batter and usually smothered in gravy, to compliment the roast. This side dish originated in Yorkshire, England, hence the name.
When meat was scarce during the two World Wars, Yorkshire pudding was served extensively to help stretch the beef a little further.
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup milk
- 3 large eggs
- 6 teaspoons canola oil
The ingredients are very simple pantry staples.
Add the flour to a large mixing bowl. I like to use my batter bowl which has a spout and handle to make pouring extra easy.
Toss in the salt.
Next pour in the milk.
Next come the eggs.
I use my small electric hand mixer to combine all of the batter ingredients together.
I like to cover the batter for 30 minutes to an hour before I cook it. This makes the puddings a little lighter. Keep the mixture at room temperature. If the batter is too cold directly out of the fridge, the puddings won’t rise well.
When you are ready to cook the puddings preheat the oven to 425 degrees F. Pour 1/4 teaspoon of oil into the bottom of each cup in a twelve-count muffin tray. Place the oiled muffin tray into the heated oven for 3 to 5 minutes to heat the oil. Watch the oil does not burn.
While the oil is heating in the oven, use the electric mixer to beat more air into the batter for 1 to 2 minutes. Do not over beat it, since too much air will cause the puddings to puff and burst in the hot oven.
Traditional Yorkshire pudding was cooked in a big pan and cut up to serve. I prefer individual servings using a muffin tray. Old English cooks also added the drippings from their roast beef to the batter just before cooking. Since I usually use my crockpot to make my roast, I seldom have any drippings. This version, without extra dripping fat, turns out great.
Remove the muffin tray from the oven when the oil is hot. Divide the batter evenly between the twelve muffin cups. Fill each cup to about 3/4’s full. This recipe is perfect for a dozen puddings. Try to get this step done quickly, since the batter will start cooking as soon as it hits the hot muffin tray. The sooner it gets to the hot oven, the better the puddings will rise.
Bake at 425 degrees F for 25 to 30 minutes. The Yorkshire puddings are ready when they are golden brown and all puffed up.
This batch turned out pretty similar, but don’t be surprised if you have some extra puffy ones, or if some burst during cooking. The ones with a hole may not look as pretty as the others, but whatever shape or size they end up, they all taste great.
Serve with roast beef and with gravy poured all over them. Hope you enjoy this traditional English side.
Slan agus beannacht leat!
(Goodbye and blessings)