This tasty dish is usually cooked along with roasting meat - especially roast beef - and is made as follows.
Beat 4 large spoonful of flour, 2 eggs, and a little salt for fifteen minutes, add in small increments, 1500ml (3 pints) of milk, and mix them well together. If you add the milk all at once, the mixture may curdle. Butter a dripping-pan, and set it on an oven shelf below the beef, mutton, or veal, while roasting. When it is brown, cut it into square pieces, and turn it over, and, when the under side is browned also, send it to the table on a dish.
A more modern recipe, to make 4 individual Yorkshire puddings.
- 1/2 British pint (10 fl oz = 284 ml) milk
- dripping from roast meat or sunflower oils
Sift the flour into a bowl and add the salt. Mix the egg into the milk, then add this mix piecewise to the flour, beating with a balloon whisk until all the milk is added and the mixture is well beaten. For best results refrigerate the batter for 1 hour.
Place a little of the dripping or oil into each division of the tin and place the tin in the oven to heat (usually the roast joint will still be in the oven), but if cooking separately heat the oven to 200 to 220 degrees Centigrade / Gas mark 7. Once the tin is smoking hot, fill each division with the batter and return to the oven. Remove and serve when risen, firm and brown.
Note: If your egg is small use two eggs and less milk otherwise the pudding will not rise.
This page incorporates text from the public domain 1881 Household Cyclopedia.
- When baked with sausages (within the batter), the dish is known as toad in the hole.
- In pub cuisine, Yorkshire puddings may be offered with a multitude of fillings, with the pudding acting as a bowl.
- The pudding can also be eaten as a sweet dish, with jam, golden syrup, or sugar.