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A Traditional Yorkshire Pudding Recipe

Many years ago when I was a little kid I used to watch in fascination whenever my mother cooked or baked. Her Yorkshire pudding recipe was in her head, she never measured ingredients, just seemed to have a sense of perfect numbers. Always On Sunday we had a barbecue and if it was roast beef, lamb, pork, chicken or even turkey she always made Yorkshire puddings. What else could cause a woman to complement Yorkshire Sunday roast?

Although mum never measured ingredients everything that she ever made was delicious and perfect. Her Yorkshires always rose just right, crispy around the edges, leaving a hole to pick up the sauce and they were always that lovely golden color that we associate with Yorkshire puddings.

Traditionally Yorkshire pudding is served a plate of stuffed with roasted onion gravy before the main course in homes they could not afford much meat, but as far back as I can remember Yorkshires have been an integral part of the main course.

Although originating in Yorkshire they are popular throughout the country, indeed the world. There are few places you can go that is not the legend 'typical British Sunday Lunch Dinner "or even offered. The traditional British Sunday dinner always includes Yorkshire pudding as part of the meal.

Although I prefer to make my own Yorkshire puddings, frozen cooked or uncooked versions are easily available and they taste almost as good. You can also get to mix powder mixture in which just add milk or water, is not so good in my opinion.

Such I should have used the versions already made the first time I tried to make Yorkshire puddings. Newly married I was trying to impress my husband with a beautiful Sunday lunch complete with Yorkshires. I had a recipe and tried to emulate my mother's method of measurement. An hour passed and my Yorkshire pudding still uncooked. We ate dinner, but had to pass in the Yorkshires because I had added twice as much milk as needed. I made sure I used a recipe after that!

Yorkshire Pudding Recipe

This is the recipe I use, pour a traditional recipe that you can use mass for pancakes and Yorkshire pudding.

4 oz (100 g) flour

1 medium sized egg

pinch of salt

Half a pint (250 ml) of milk (or milk and water mixture)

2 oz (50 g) butter or fat or 2 tablespoons of oil – as an alternative healthy vegetables using sunflower oil, or you can use fat from meat.

Mix flour and salt in a bowl and make a hole in the middle. Place the egg the hollow and stir with a wooden spoon. Add the milk (milk and water) gradually, stirring all the time until the flour is worked in. Add rest of liquid and beat well. The end result should be a consistency similar to cream.

Melt the fat in cooking tin until spitting hot. It can be one large tin square, rectangular, round or small can or can roll. When fat is hot enough pour in the mixture only half filled cans small pie tins or muffin tins. Cook at 450F, 230C or gas mark 8. large cans of about 30 minutes, small tins or cans of bread 15-20 minutes.

When cooked should turn out puffy, golden and crispy on the outside and sunken in the middle. Some people let the fat from meat drip for Yorkshire puddings cooking.

A popular addition to menus in recent years in restaurants, cafes and bars is a king-size or giant Yorkshire pudding filled with onion gravy or different meat, vegetables and sauce concoctions. This dish is served as a separate course emulating the original filler course.

You can even Yorkshire buy small desserts full of meat in a large store chain, rather like traditional meat and desserts kidney, but made with the mixture of the mass.

Another popular meal made with Yorkshire pudding mass is Toad in the Hole. This is a low cost tasty meal cooked sausage in the dough. An alternative is to use lamb chops.

Yorkshire Pudding Facts

The first known Yorkshire Pudding recipe was published in 1737 in 'the whole duty of woman " and the name 'A runny pudding. "Eight years later a woman named Hannah Glasse published it in his Art of the Kitchen and Yorkshire Pudding.

The first British Yorkshire Pudding day was on 3 February 2008 and in future celebrations will be the first Sunday of every February.

On Sunday 11 June 2000 the first Great Yorkshire Pudding Boat Race was held in Brawby in North Yorkshire. The promoter Simon Thackray managed to June 3 feet in diameter Yorkshire puddings Bake covered with yacht varnish. Each "ship used 50 eggs.

About the Author

Patricia Jones writes for several websites including the Yorkshire Pudding Recipe blog where you can get more delicious Yorkshire
Pudding Recipes.
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