A roast dinner would not be complete without the perfect accompaniment. For a traditional English Roast, this means a big fluffy crusty Yorkshire Pudding. Although the true origins are unclear, the first recipe for Yorkshire Pudding (or “Dripping Pudding”) was published in 1737’s The Whole Duty of A Woman. The book not only touches upon topics such as a wife’s behavior towards a drunkard, but includes all the cookery recipes and life tips a housewife would need in that era. Unclear is what to do if the wife is the drunkard, but I’m sure those rules appeared in subsequent publications.
In 2008, the Royal Society of Chemistry got involved when it declared that “A Yorkshire pudding isn’t a Yorkshire pudding if it is less than four inches tall”. So feel free to get the ruler out if you feel so inclined.
Here’s a modern recipe for the perfect Yorkshire Pudding.
This recipe makes approx 6 large Yorkshire Puddings, or Popovers as they are known in the States.
(make sure all of the ingredients are at room temp – leave out for atleast 30 mins.)
1 cup all purpose flour
2 large eggs
1 cup whole milk, plus 1/4 cup whole milk (added right before baking)
pinch of salt, cracked black pepper
Vegetable oil or pan drippings (oil with a hot smoking point)
optional: fresh herbs (rosemary / thyme), handful of parmesan or gruyère cheese (1/4 cup finely grated).
Equipment: Yorkshire pudding/ popover pan
preheat oven to 425 degrees F
1). In a large bowl, add flour. Make a well in the center – add the eggs, salt, 1 cup milk. Whisk together until just blended, and do not over mix. Cover with plastic wrap and set aside on the countertop in a warm area for at least 1 hour. There will be little bubbles and texture will be similar to heavy cream or pancake batter.
2). About 10 minutes before you’re ready to bake, heat the popover pans in the oven until screaming hot.
3). While pans are heating, add remaining 1/4 cup milk and whisk together. Add herbs or cheese at this point (optional).
4). Using oven mitts, carefully take popover pans out and pour about 1 tspn oil in each tin.
5). Immediately pour the batter into each tin until 3/4 of the way to the top. The batter will sizzle.
6). Bake in center of the oven for 25-35 minutes until very crisp and puffed up very high. DO NOT OPEN THE OVEN AT ANY POINT DURING BAKING !!!!
7). Immediately turn Yorkshire Puddings out onto a plate or large bowl lined with a tea towel, and make a small pierce in each one on the side or top to let the steam escape. This will keep them from deflating.
Serve hot alongside the carved roast with gravy and sides. This is the truth from DineGirl’s own experience : your guests will rave about your English Roast for months and probably even years to come. Enjoy!!