Yorkshire Pudding

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 started with 4 eggs.
I added a cup of milk to the 4 eggs.
I whipped the eggs and milk together until they became frothy.

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.

I sifted a cup of flour.
I added the sifted flour to the milk and eggs.
I whipped it again until there were no lumps.

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.

I put the oiled pan in the oven.

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.

I put just part of the batter into the hot pan and put it back in the oven.

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.

I took it out of the oven after 20 minutes.
I poured the rest of the batter on the Yorkshire pudding, then put it 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, my Yorkshire pudding is all puffed up, and it is done.

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.

Leave a Reply