Apr 282013

Real Yorkshire puddings

There are several Yorkshire pudding recipes. Even the BBC has one on its web site which is not too different from the one reported below, which is based on a family recipe. I am originally from Yorkshire. When I was young, we had our Yorkshire pudding served both with the main meat course and then as a desert served with sugar and milk. This might explain why it is called Yorkshire pudding which is a curious name for either an entrée or an accompaniment to the main course. Traditionally, Yorkshire pudding is eaten with thick gravy as a separate item before the main meat course. It is now more usual to serve it as an accompaniment to roast beef.

Yorkshire pudding should be light, with crisp edges, melting in the mouth. Yorkshire people all have their own method, including special family traditions to follow. There must be more contradictory statements concerning the method of making this simple dish than any other, when really it is just a question of making it to suit the taste of your family. The following recipe has been tried and tested for years.

Ingredients 1 tablespoon and a half of plain flour, 1 egg, skimmed milk with some water added (ratio 9 parts milk to 1 part water), half a teaspoon of salt.

Method Put flour in a bowl, make a well in the middle, add the egg, stir until the two are combined then start gradually adding the milk and water combining as you go. Add the liquid and beat the mixture until the batter is a smooth and thin consistency. It should sound like waves lapping the shore. Stir in half teaspoon of salt and leave to stand for 10 minutes. Do not put in the fridge! Put a little beef dripping or oil into one large tin or several smaller ones but don’t use too much fat, only enough to ensure the pudding will not stick to the tin or tins. Put tin or tins into a very hot oven until the fat starts to fume.Give the batter a final stir and pour into the tin or tins. Place in hot oven until well risen, to about 3 to 4 inches, and this should take 10 to 15 minutes.

Serve Ideally serve as a separate course before the main meal and use the best gravy made from the juices of the roast joint. As you probably were aware, people said the reason Yorkshire housewives served Yorkshire pudding before the meal was that it filled people up so that they would eat less of the more expensive main course.

Yorkshire pudding was sometimes made using the beastings, which is the first milk produced by a cow after it had calved and which was is flecked with blood. While this was believed to have special properties it looked unappetising and so cooking with it would be a way of using it.