ReceptnaptárYorkshire pudding (baked batter puffs for roasts)
Yorkshire pudding is the essential partner of the Sunday roast: a simple egg-and-milk batter baked into a high-puffed, crisp-outside, hollow-inside puff. It was originally baked in Yorkshire in the fat that dripped from the roast, so nothing would be wasted.
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Method
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- Whisk the flour, eggs, milk and salt into a smooth batter, and let it rest at room temperature for at least 30 minutes, ideally 1 hour.
- Put a few drops of oil or fat from roasted meat into the wells of a muffin tin or small baking moulds.
- Heat the moulds in the oven at 220°C (200°C fan) until the oil starts to smoke.
- Carefully pull out the moulds, and quickly pour in the batter evenly, filling each about halfway.
- Return immediately to the hot oven and bake for 18-20 minutes without opening the door, until puffed high and golden brown.
- Serve at once, while hot, as they collapse on cooling.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Always let the batter rest for at least half an hour, as this is what makes the pudding lighter.
- The mould and the fat in it need to be very hot when the batter is poured in, as that's what causes the sudden puff.
- Don't open the oven door while baking, as the temperature drop will deflate the pudding.
- Baking it in the fat from the roast gives the most characteristic flavour, but oil works perfectly well too.
Frequently asked questions
Why doesn't my pudding rise?
Most often because the mould or the oil wasn't hot enough when the batter was poured in, or the batter hadn't rested long enough.
What is it served with?
Traditionally with Sunday roast and gravy, but in the past it was also eaten on its own with jam or syrup, before the main course.
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More british ideas
- Fish and chips (battered fried fish with chips)
- Sunday roast (roast beef with vegetables)
- Shepherd's pie (minced lamb and mashed potato bake)
- Cottage pie (minced beef and mashed potato bake)
- Bangers and mash (sausages with mashed potato and gravy)
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