Yorkshire Pudding: The Simple Way To Make Them Perfect April 23, 2017
Love Yorkshire puddings, but not sure you can make them yourself? Poppicock! Check out our video and our recipe below to see just how simple it is to bake the perfect yorkshire pudding.
- Preheat your oven to 220 degrees celcius
- Sieve your flour and pour it into a bowl.
- Add the eggs and whisk until thoroughly mixed and smooth.
- Pour in the milk and whisk again until thoroughly mixed and smooth.
- Get a muffin tray and pour just enough oil to cover the bottom of each muffin case - place into your preheated oven for 10 minutes
- Remove from the oven and pour an equal amount of batter into the hot oil - until the muffin case is 1 third full
- Bake in your oven for 25 mins
- Enjoy with a delicious roast.
Yorkshire Puddings Taste Great With:
How to Add a Bit of Flavour
If you’re really into you Yorkshire puddings but you want to add a bit of a twist, choose one of these fresh herbs and sprinkle them into your batter before you bake them:
- fennel seeds
The History of the Yorkshire Pudding
As it’s St George’s Day, it seems like a good opportunity to tell you the story of one of Britain’s greatest inventions – the mighty Yorkshire pudding. As any roast loving Brit will know, you can have a roast without a Yorkshire Pudding – but honestly, it’s just not as good. What do you do with all that lovely extra gravy if not dunking a yorkie pudd in it? But how did this wonderful discovery come to pass?
Way back when in the 1700s, wheat flour was coming up and people started using it in England to bake delightful sponge cakes and puddings… MMmmmm… cakes…. Anyway, cooks in northern England used the dripping or fat from meats to cook what was named “dripping pudding” in 1737 – first recorded in a book called The Whole Duty of a Woman. Luckily, now it’s the 21st century, so both men and women are in the kitchen and loving cooking HelloFresh and Yorkshire Puddings alike – thank goodness! So, while we used sunflower oil, because we’re vegetarian friendly, if you’re cooking a nice bit of meat, you can use some of the meat fat instead of sunflower oil in your muffin case and you’ll get even crunchier, more golden Yorkshire Puddings.
It then became a bit of a trend and was finally name the “Yorkshire Pudding” by Hannah Glasse in her book The Art of Cookery made Plain and Easy. Go Yorkshire – we are forever in your debt.
The Royal Society of Chemistry Weigh in on Yorkshire Pudds
Yep – even these guys have a stake in maintaining the chemistry and architecture of this great baked structure. So much so, that in 2008 they said “A Yorkshire pudding isn’t a Yorkshire pudding if it is less than four inches tall”.