As a child during the late 50’s and early 60’s I remember sitting with my family every Sunday enjoying a traditional roast dinner. Although we did not have a lot of money mum always managed to find enough to provide us with chicken, or if we were really lucky, beef, mashed carrot and turnip with plenty of black pepper, roast parsnips, cabbage, roast potatoes, gravy made from the meat juices and the heavenly and national dish, Yorkshire Pudding.
To those who have never tasted Yorkshire Pudding and wonder what on earth it is, well it is quite hard to describe. Basically it’s a batter made from flour, eggs, milk and seasoning. The batter is cooked in the oven where it rises and should be light, fluffy but also crispy. The best way to eat Yorkshire Pudding is with lovely thick gravy but it can also be eaten with sausages cooked in the batter, which is called Toad in the Hole. Or it can be enjoyed as a separate dish with a big blob of jam in the middle.
Origins of Yorkshire Pudding
The origin of Yorkshire Pudding is unknown but the first ever recipe for this dish, then known as dripping pudding, was found in 1737. Traditionally Yorkshire Pudding was made using the fat that dripped from the meat into a tray hence the name dripping pudding. Originally Yorkshire pudding was eaten before the meal as a filling starter particularly when meat was a luxury. Despite its name there is no evidence to suggest that the pudding originated in Yorkshire.
There are many recipes for Yorkshire Pudding. However, over the years I have never really achieved the same results as my mother and I’m afraid to say that my children rarely enjoyed the light, fluffy and crunchy Yorkshires that my mother produced. Sadly mine tended to be flat and stodgy.
However on moving to Spain to run a restaurant the English chef gave me a recipe that never fails and I am willing to share this with you.
1. All you need is flour, eggs, milk, oil, salt, an oven and pasty tins.
2. The trick is to take an equal measure of flour, eggs and milk.
3. The best way to do this is to take three glasses, break the eggs into one glass.
4. Then measure equal flour and milk in the other 2 glasses, so that all are level.
5. Put all the ingredients into a bowl, add a pinch of salt and beat.
6. Take a patty dish and put a small amount of oil into each section.
7. Place the tray / moulds with a drop of oil in the bottom in the oven to pre-heat (180° to 200°C) for 15 minutes. When both the moulds and oil are hot, pour in the batter.
8. Place on the middle shelf of the oven and bake for approximately 12 minutes until risen, golden brown and slightly crisp.
For those who, like me, have always suffered from flat and soggy Yorkshire puddings then this recipe will change your life.
For those who have never tried ‘Yorkshires’ give them a go and enjoy .