National Yorkshire Pudding Day is upon us! The first published recipe for “Yorkshire Pudding” hails from Northern England and dates back to 1747 with Hannah Glasse’s bestselling cookbook, “The Art of Cookery Made Plain and Easy.” In those days, Yorkshire pudding was served as an appetizer course for roast dinners. Meat was expensive, and so every bit of it was utilized. The pudding was cooked beneath the roasting meat so as to sop up those delicious drippings, an essential source of fat in the working class diet. Leftover pudding found its way to the next-day breakfast table, dressed with syrup or jam. Since its origins, Yorkshire pudding has been adapted into various traditional British recipes. “Toad in the Hole” is a Yorkshire pudding stuffed with sausage and doused in onion gravy. And the batter for Yorkshire pudding also yields a lovely pancake. This 18th century staple begs to accompany your next harvest stew or Sunday pot roast.
Victorian Yorkshire Pudding Recipe
Yield: 1, 8-in. round or square pudding OR a dozen individual Yorkshire puddings
1 cup all purpose flour
1 cup milk (or water)
1/2 stick melted butter OR 3 fl oz olive oil or meat drippings
A pinch of salt
– Pre-heat the oven to 450°F. Divide the melted butter or oil amongst the cups of a muffin tin and place in the oven to pre-heat. The oil should be sizzling hot before the batter is added to the cups.
– Mix the flour and salt in a bowl; make a well in the middle and add the eggs.
– Stir with a wooden spoon, gradually adding the milk or water until all the flour has been absorbed.
– Beat well; it should be fairly runny, similar in consistency to cream.
– Divide the batter amongst the tin cups once the oil starts to spit
– Bake for 20 mins. (resisting the urge to open the oven door!)
* Pre-heating the oil and keeping the oven door shut during baking will ensure lofty, beautiful puddings!
Historical Source: http://www.historic-uk.com/CultureUK/Yorkshire-Pudding/
Recipe Source: “A Taste of Britain”. http://www.timetravel-britain.com/articles/taste/taste02.shtml