Yorkshire Pudding

Yorkshire pudding

Not really a pudding going by the dessert meaning of the word, but a stellar batter that soaks gravy and would go well with roast beef or prime rib. Still, Yorkshire pudding is delicious by any definition.

English Yorkshire pudding recipe

Yorkshire pudding is usually seen accompanying a roast, but it can also be served with a sauce as an appetizer, or after the main course, with a syrup, as a dessert of sorts.

Ingredients

USA Imperial
4 tbs		all purpose flour
1 pinch		salt
1 medium		egg
1 cup		milk
1 tbsp		melted butter or cooking oil
3 tbs		butter, bacon drippings or cooking oil

Metric
100 g		all purpose flour
1 pinch		salt
1 medium		egg
250 ml		milk
15 ml		melted butter or cooking oil
45 ml		butter, bacon drippings or cooking oil

Procedure

Pre heat oven to 425°F/220°C. Put the fat (cooking oil, butter, drippings or a mixture of them) into a baking pan (9x13" or 22x30cm approximately) and heat in the oven.
Sift flour and salt into a bowl. Add unbeaten egg and half the milk. Beat briskly to mix well. Add butter and beat to a smooth creamy batter. Stir in remaining milk.
Pour the batter when the fat starts sizzling in the baking pan. Set just above the center of the oven.
Bake at 425°F/220°C for 30 minutes. Reduce the temperature to 400°/200°C F and bake for a further 15 to 20 minutes.
Let it stand for a couple of minutes. The pudding will shrink a little and detach from the pan. Slice and serve.

Servings: 6
Yield: 6 to 8 servings

Preparation time: 15 minutes
Cooking time: 45 minutes

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.


Amount Per Serving
Calories		126.73
Calories From Fat (72%)		91.00
		% Daily Value
Total Fat 10.24g		16%
Saturated Fat 2.33g		12%
Cholesterol 36.36mg		12%
Sodium 96.92mg		4%
Potassium 77.33mg		2%
Carbohydrates 5.95g		2%
Dietary Fiber 0.14g		1%
Sugar 2.13g
Sugar Alcohols 0.00g
Net Carbohydrates 5.81g
Protein 2.82g		6%

Cooking tips

The batter can be kept in the fridge or used immediately as standing does not make any difference, contrary to what was the popular belief for many years. If left to stand, beat it briefly again before using it.
The batter rises adequately when the egg and the first half of the milk are beaten in briskly for a few minutes, which can be easily achieved with a hand blender, so long beating of the batter is superfluous.

Recipe type

Autumn, Batter, Dinner, Fall, Main meal, side dish, Spring, Winter.

Back to British food, food in Europe, the food pantry or World Food and Wine home page.