Cooking with Bonkerz! - Yorkshire Pudding

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Yorkshire Pudding

submitted by twobobs

Yorkshire Pudding is the traditonal accompaniment to Roast Beef (along with English Mustard or Horseradish Sauce). It really is made in Yorkshire and Scrote says it is sometimes served there first with the gravy to take the edge off appetites before the meat comes in. In restaurants it is often baked in cake trays to make individual servings, and over-cooked so that it does not collapse if it is not served immediately. Real Yorkshire Pudding is usually cooked as a piece and cut up for serving- it is brown and crisp on the outside and succulent on the inside

For the batter, you need 4 ounces of plain flour, 1 egg, half a pint of milk and some butter. You will also need a mixing bowl, and a ballon whisk helps, although a fork will do. Put the flour in the mixing bowl, make a well in the centre and break the egg into it. Whisk into it some of the flour, making a thick paste. Keep mixing in more of the flour, adding some milk if the paste becomes too thick to manage, and beating out any lumps. When all the flour has been incorporated, add the rest of the milk and whisk the mixture thoroughly. The mixture should be like single cream in consistency, but if in doubt err on the liquid side. Set the mixture to rest in the fridge for at least half an hour- this is important. Before using it, whisk the mixture again.

You need a very hot oven. Put a shallow baking dish with a knob of dripping or fat in it into the oven until the fat is smoking hot, then whip it out, pour the batter into the dish and return it to the oven for 40 minutes. Turn the oven down slightly after the first 20 minutes or so, and resist the urge to peek- the yorkshire pudding rises and puffs up, and a blast of cool air half-way through will collapse it.