You Will Need
120 g plain flour
280 ml milk
150 ml vegetable oil
salt & freshly ground black pepper
1 whisk or electric hand whisk
1 large, roasting tin, 30 x 20 cm approximately or a baking tray with individual portions.
Step 1 Prepare the roasting tin
Pour the vegetable oil into the roasting tin. It should completely cover the bottom of the tin. You need to heat the oil before adding the pudding mixture. If you are also making roast beef then your oven will already be hot. If not the temperature needs to be set to 220ºC or gas mark 7.
Step 2 Sift the flour
Now gently sift the flour into the bowl. Once completed, make a well in the centre for the eggs to go into.
Step 3 Add the eggs
Now break the eggs one by one directly into the well. Start beating the two ingredients together, slowly incorporating the flour into the egg.
Step 4 Add the milk
Next add the milk and a generous pinch of salt and continue beating until a smooth batter is formed. You could even use an electric hand whisk to speed up the process.
Step 5 Add the batter
Allow the vegetable oil to get really hot in the oven. Once the oil is ready carefully pour the batter into the tin. The oil should be hot enough so that it sizzles when the mixture is added. Then put it back into the oven.
Step 6 Cook the pudding
The pudding will take between 15 and 20 minutes to rise and get crispy. It will also turn a golden-brown colour.
Step 7 Serve and enjoy!
As soon as you see the pudding is done, remove it from the oven and serve up straight away. If you allow it to sit the pudding can end up soggy! Serve as an accompaniment to a traditional roast dinner.
From Wikipedia, the free encyclopedia
Yorkshire pudding is an English savoury dish similar to the American popover, and made from batter. It is most often served with roast beef, or any meal in which there is gravy, or on its own. Gravy is considered an essential accompaniment by many. It may have originated in Yorkshire, but is popular across the whole country.
Yorkshire pudding is cooked by pouring batter into a greased baking tin, and baking at a very high heat until it has risen. Traditionally, it is cooked in a large tin underneath a roasting joint of meat, in order to catch the fat that drip down, and then cut appropriately, although individual round puddings (baked in bun trays or small skillets) are increasingly prevalent. Yorkshire pudding may also be made in the same pan as the meat, after the meat has been cooked and moved to a serving platter, which also takes advantage of the meat's fat that is left behind.
The Yorkshire pudding is a staple of the British Sunday dinner and in some cases is eaten as a separate course prior to the main meat dish. This custom was common in Yorkshire until the late 20th century, having arisen in poorer times, to provide a filling portion before the more expensive meat course, "Them that eat most pudding gets most meat" is the most common saying. Because the rich gravy from the roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley or plain white sauce.
Yorkshire puddings can also be eaten as a dessert, served with jam, treacle or ice cream.
Yorkshire puddings are often the subject of eating feats and in May 2006 in Clifton, West Yorkshire 400 were eaten in one sitting.
When baked with sausages (within the batter), it is known as toad in the hole. In pub cuisine, Yorkshire puddings may be offered with a multitude of fillings, with the pudding acting as a bowl. It can also be eaten as a sweet dish, with jam, golden syrup, or sugar.