My Family’s Recipe for Yorkshire Pudding: Pan-Baked Popovers with a Dazzling Meaty Twist
Yorkshire pudding originated in Yorkshire, in northern England, as a batter for soaking up juices and fat which drizzled down into dripping pans as meat cooked. Yorkshire pudding essentially is a popover which is baked in meat drippings. It is a popover with a delicious, meaty twist.
Yorkshire pudding is a savory side dish which is named for the historic county of Yorkshire in northern England where it originated. Formerly known as batter pudding, the tasty creation was known as Yorkshire pudding by the mid-eighteenth century. While puddings may be thought of as sweet desserts, especially in the United States, the term also refers to savory dishes such as bread and rice puddings. The word pudding is thought to be derived from the Latin word botellus (”sausage”) by way of its old French descendant, boudin. As with its relative, the popover, Yorkshire pudding inflates during baking and presents fascinating shapes on tops. Just as no two popovers are identical, so Yorkshire pudding presents a different landscape with each baking.
Nowadays a variation of this puffy delight calls for individual puddings through the use of muffin or popover tins. My family’s recipe is a traditional recipe and, therefore, calls for a square pan.
My Family’s Recipe for Yorkshire Pudding:
Begin this recipe during the last 10 minutes of baking time for the roast beef.
- 1 Tablespoon sunflower oil
- 1 cup flour, all-purpose
- 1/4 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 teaspoon sugar, turbinado (also known as demerara)
- 2 eggs, brown
- 1 cup milk
- 1/2 cup roast beef drippings
- 2 towels on counter (1 for baking pan; 1 for roast beef pan)
- beater (electric or hand) or large whisk
- 1 large stirring spoon
- 9 inches (22.86 centimeters) x 9 (22.86 cm) x 2 (5.08 cm) baking pan
- optional: soft spatula
- 1 large mixing bowl
- 1 Tablespoon measuring scoop
- 1 teaspoon measuring scoop
- 1/4 teaspoon measuring scoop
- 1/2 cup stainless steel measuring scoop
1. Drizzle sunflower oil into square baking pan, swirl pan to distribute oil on bottom, and, either with a soft spatula or with fingers, coat sides as well.
2. Increase temperature of oven to 425°Fahrenheit (218.333°Celsius; gas mark 7), place baking pan in oven on rack below roasting beef, and allow oil to get hot while mixing batter.
3. In a large bowl, combine flour and condiments.
4. Make a well in the middle for the eggs and whisk or beat until smooth.
5. Gradually add milk and continue whisking or beating until mixture is lump-free.
- Note: Strive for consistency of pancake batter or, better yet, of crepe batter.
6. Place bowl in refrigerator to chill briefly.
7. Remove square baking pan and set atop towel on counter.
8. Remove roast been from oven and set atop towel near baking pan.
9. Spoon beef juices from pan into 1/2 cup stainless steel measuring cup.
10. Pour measured drippings into square baking pan.
11. Remove batter bowl from refrigerator and pour into square baking pan.
12. Set batter pan on top rack of oven and allow to bake for 30 minutes.
- Resist every temptation to open the oven during baking time; the batter is sensitive during baking and will bake flat — that is, without those charming puffy irregular tops — if the door is opened, no matter how slightly or widely.
13. After 30 minutes, remove from oven, set pan back atop towel. With a sharp knife, divide in thirds lengthwise and widthwise.
Servings: 9 individual Yorkshire puddings.
Copyright: Friday, July 13, 2012, by Stessily.
VideojugFoodAndDrink/YouTube: How to Make Yorkshire Pudding: