Published by Forge Books
Yorkshire pudding is traditionally served with roast beef and is a similar batter to that used in the Toad in the Hole recipe. In poorer families, both, indeed, had a similar purpose. With the Toad, the intention was to make a small amount of meat stretch a bit further, while the Yorkshire pudding was often served before the meat course, thus providing a cheap way to take the edge off of the appetite and make the more expensive meat go further. In poorer households, the Yorkshire pudding served with gravy was often the only course. Doctor O’Reilly tells me that it dates back to the eighteenth century and came from the North of England. He likes me to serve it with a lamb roast fillet or roast pork, as well as roast beef.
Total TimeUnder One Hour
- 4 ounces all-purpose flour
- Salt and freshly ground black pepper
- 2 eggs
- 10 ounces milk
- 4 tablespoons goose fat, lard, or sunflower or canola oil
Preheat the oven to 400°F/200°C. Sift the flour and seasonings into a bowl and whisk in the eggs. Add the milk slowly and whisk until you have a smooth batter. Chill in the refrigerator until ready to use.
Distribute the fat or oil evenly between the cupcake or muffin pans and heat in the oven until it is very hot and almost smoking. Pour the batter into the pans and return to the oven. Bake for 15 to 20 minutes, until well risen and golden brown. (Do not open the door while the puddings are cooking or they might collapse.) Leave for a few more minutes if necessary. Prick with a toothpick to allow the steam to escape. Serve immediately.
This batter can be made up to three days in advance but you should bring it back to room temperature before cooking.
Copyright Patrick Taylor, 2017