Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Traditional Yorkshire Pudding

4

0 min

Traditional Yorkshire Pudding

Traditional Yorkshire Pudding Photo 1

Time

0 min

Serving

12 persons

Calories

103

Rating

4.00★ (20)

Cuisine

Author: Victoria Buriak
As legend has it, Yorkshire puddings were traditionally cooked in a pan of fat, at the bottom of a hearth, underneath a large piece of roasting beef. The smoky heat from the fire, along with all the other goodness dripping into the pan from the meat, must've made for quite a delicious pastry. Though limited by modern ovens, we can still come close to the original by using real rendered beef fat, without which you're just eating a popover.

Ingredients

  • eggs: 4 piece
  • kosher salt: 1 tsp
  • ⅞ cup all-purpose flour:
  • whole milk: 1 cup
  • beef fat: 0.75 cup (melted)

Metric Conversion

Stages of cooking

Traditional Yorkshire Pudding Photo 21
Traditional Yorkshire Pudding Photo 32
Traditional Yorkshire Pudding Photo 43
Traditional Yorkshire Pudding Photo 54
Traditional Yorkshire Pudding Photo 65
Traditional Yorkshire Pudding Photo 76
Traditional Yorkshire Pudding Photo 8 7
  1. Whisk eggs and salt together in a bowl until light and frothy. Whisk in flour and milk until smooth and lump-free; batter will be thin and barely coat the back of a spoon.
    Traditional Yorkshire Pudding Photo 2
  2. Transfer batter to a 4-cup measuring cup and chill in the refrigerator, at least 15 minutes.
    Traditional Yorkshire Pudding Photo 3
  3. Preheat oven to 400 degrees F (200 degrees C).
    Traditional Yorkshire Pudding Photo 4
  4. Fill each cup of a 12-cup nonstick muffin tin with 1 tablespoon melted beef fat; use your finger to grease the sides and tops of the cups. Place the muffin tin on a baking sheet.
    Traditional Yorkshire Pudding Photo 5
  5. Heat in the preheated oven on the middle rack until fat is smoking hot, 10 to 15 minutes.
    Traditional Yorkshire Pudding Photo 6
  6. Remove from the oven and fill each muffin cup halfway full with batter.
    Traditional Yorkshire Pudding Photo 7
  7. Bake pudding in the preheated oven until browned and fully puffed, about 25 minutes more. Remove from the oven and immediately poke a hole in the center of each to release steam. Serve hot, warm, or room-temperature.
    Traditional Yorkshire Pudding Photo 8

How did you like this article?

You may also like