What is Yorkshire pudding (and do I want to eat it)?
The origin of Yorkshire pudding, like many dishes named after a place, is shrouded in some confusion, though there is no evidence that shows some enterprising cook from Yorkshire was actually the first to make it. Whoever it was, it was probably a cook who noticed that all the delicious juices from roasting meat were falling into the oven instead of into the cook’s belly. Hence the Yorkshire pudding, really just a simple batter, was placed under the roasting meat to absorb the juice and gradually get flavored by it.
It’s a simple dish to prepare any time you roast meat and one that really adds something doughy, salty and wonderful to the dining experience.
Yields 8 puddings
- 1 cup flour
- 1 teaspoon baking powder
- 2 eggs
- 1 cup milk
- 2 teaspoons salt
- Cooking spray
- 4 tablespoons beef drippings or broth
- If you have a way to roast meat so that its drippings can fall down, use that to bake the puddings. If not, preheat your oven to 350 degrees F.
- Sift the flour and baking powder into a bowl and stir in the eggs, milk and salt.
- Beat the batter until there are no lumps.
- Pour the batter into greased muffin tins and top with half a tablespoon of beef drippings.
- Bake for 20 minutes or until golden brown.