Yorkshire pudding is not what you think of as pudding like chocolate or banana pudding. It isn’t even sweet. It is kind of a souffle, if you have eaten souffle. I ate it when I was a little girl in England, and occasionally, I make it for my family. I really like it. You are supposed to eat it with roast beef. However, roast beef can get expensive where we live, so I haven’t made it much. However, today, I decided to do some research before I began cooking, and it said that roast beef and Yorkshire pudding is considered the English national dish, but they also eat Yorkshire pudding with other kids of meat, so maybe I should make it with other meat too. This is how I made my Yorkshire pudding.
I began by putting 4 eggs into a big bowl. Next, I added one cup (225 grams) of milk. I used a wire whip and mixed, and mixed until the eggs and milk were frothy. You could probably do this with an electric mixer if you want. I let the eggs and milk set for 10 minutes.
Next, I added a cup of sifted flour. I mixed it with a wire whip to make sure there were no lumps, then I let it rest for 30 minutes.
While it was resting, I turned my oven on to 450 degrees Fahrenheit (230 degrees Celsius). I got a big baking pan and oiled the pan. I put the pan in the oven with just the oil and let the oil and the pan heat for a few minutes. If it begins smoking, it is time to take it out.
When I took the pan out of the oven, I used the wire whip and mixed the batter again, then I poured some of the batter into the pan to cover the bottom of the pan. I put the pan back in the oven.
After 20 minutes, I took the pan out of the oven and added the rest of the batter to the Yorkshire pudding, then I put it back in the oven for 20 more minutes.
After another 20 minutes, it was finished, and it was delicious! I served it on the side of roast beef and put roast beef gravy on it. It is a kind of souffle. Maybe one day, I will make souffle and blog about it in case you aren’t sure what it is.