Yorkshire pudding

Yorkshire Pudding is a classic British dish that’s often served alongside roast beef, but it’s delicious with any roast or hearty meal. This light, airy, and crispy dish is made from a simple batter and baked to perfection. Here’s a traditional recipe for Yorkshire Pudding:

Yorkshire Pudding Recipe

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole milk
• 3 large eggs
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1–2 tbsp beef drippings, vegetable oil, or butter (for the baking pan)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 450°F (230°C).
   • Place a muffin tin or a 9×9-inch baking dish in the oven to heat up with the oven. You’ll want the pan to be very hot when the batter is added.
2. Prepare the Batter:
   • In a large mixing bowl, whisk together the flour, milk, eggs, salt, and pepper until the batter is smooth.
   • Let the batter rest for at least 15–30 minutes. This step helps create a lighter, puffier pudding.
3. Heat the Pan:
   • Once the oven is preheated, carefully remove the hot muffin tin or baking dish from the oven (use oven mitts!).
   • Add about 1 tsp of beef drippings, vegetable oil, or butter to each muffin cup or to the bottom of the baking dish. Swirl the pan to coat the bottom with oil.
   • Place the pan back in the oven for about 5 minutes to heat the oil until it’s smoking hot.
4. Add the Batter:
   • Once the oil is hot and sizzling, carefully pour the batter into the muffin cups or the baking dish, filling each cup about halfway or until the dish is evenly covered.
   • Return the pan to the oven immediately.
5. Bake:
   • Bake for about 20–25 minutes (depending on the size of your pan), or until the puddings have puffed up and turned golden brown and crispy on the outside. Do not open the oven during the first 15 minutes to avoid deflating them.
6. Serve:
   • Remove from the oven and serve immediately. Yorkshire puddings are best when fresh and hot, ideally with roast beef, gravy, or even as a side to a hearty stew.

Tips:

• Use a hot pan: Getting the pan (and the fat) hot before adding the batter is key to making the Yorkshire puddings rise and become crisp.
• Avoid opening the oven: Don’t open the oven door during the first 15 minutes of baking, or the Yorkshire puddings may collapse.
• Alternative fat: If you don’t have beef drippings, you can use vegetable oil or butter, though beef drippings are the traditional choice for added flavor.
• Serving suggestion: Yorkshire pudding is often served with gravy, but you can also use it to scoop up stews or other savory dishes.

Yorkshire Pudding is a wonderfully comforting dish that’s crispy on the outside and soft and airy on the inside. It’s easy to make and always a crowd-pleaser, especially when paired with a Sunday roast. Let me know how it turns out or if you have any variations you’d like to try!