How to make
• 4 large eggs
• 2 cups of all purpose flour
• 3 cups of whole milk
• Pinch of salt
• 4 tbsp lard, beef dripping or vegetable oil
• Preheat oven to 400 degrees
• Pour eggs, milk and a pinch of salt into a large mixing bowl. Whisk thoroughly. Let stand for 10 minutes.
• Gradually add the flour into the milk and egg mixture, beat/whisk until cream like.
• Leave batter to sit for at least 30 minutes
• Place a small drop of lard in the bottom of the pudding tins. Heat tin in oven until smoking occurs.
• Whisk the mixture once more, add 2 tbsp of water and fill the tin 1/3 and place in oven.
• Cook for about 20 minutes or until golden brown.
History of Yorkshire Pudding
According to BBC Yorkshire Pudding was originally used as a first course filler for those who could not afford much meat. Years ago, when the meat was cooked on a spit or trivitt, the batter was put underneath and the fat and meat juice dripped onto the batter. If there wasn’t enough meat to go around the children would get Yorkshire pudding and gravy as their main meal. Now the dish is almost always served with a roast beef main course to form part of a ‘traditional English dinner’. In England, it is often served on its own filled with onion gravy so that it acts as a form of edible soup bowl.