Yorkshire Pudding is a holiday favourite as well as a tradition. I decided to do some research to learn more about the tradition of Yorkshire Pudding. I found that despite the name it isn’t really a pudding at all. It is more like a savoury biscuit that is supposed to be served with a roast. They are also a staple in the British Sunday Lunch and are usually eaten as a separate course prior to the main meat. It was also said that the purpose of the dish was a cheap way to make guests feel full. This way they could stretch a smaller amount of the expensive ingredients used in Yorkshire Pudding.
Today, we don’t usually use Yorkshire Pudding for those purposes and it has become a holiday favourite. There hasn’t been a year that my family hasn’t had these for Christmas dinner. The best part about them is that they soak up the juice from the main meat you serve for dinner. We all love dipping bread in the extra juice left behind! Another perk about these is that they are super easy to make. You don’t have to stress about making a complicated dinner biscuit, because these couldn’t be any easier.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
4 large eggs
¾ cup 2% milk
¾ cup all-purpose flour
2 tablespoons unsalted butter, melted
1. Preheat oven to 450F.
2. Add eggs, milk and salt into a large mixing bowl. Whisk until combined. Set aside for 15 minutes.
3. Sift flour into egg mixture and whisk or beat until lump free, about 3 minutes. Pour batter through a sieve into a clean to remove any small lumps. Set aside for 30 minutes and up to 4 hours.
4. Divide the butter between the 12 cups of a muffin tin. Place in the oven for 2 minutes until butter is just smoking. Whisk batter, adding 2 tablespoons cold water. Fill 1/3 of each muffin cup and quickly return to the oven.
5. Bake for 20 minutes until puffed and golden.
Amanda Riva is the host of The Hot Plate,
a free online cooking show dedicated to inspiring culinary confidence
in new cooks. The Hot Plate also offers regular cooking tips and advice,
how-tos, and information on seasonal ingredients.
by Amanda Riva