Yorkshire Pudding
October 1st 2010 06:25
:
The History of
:
Yorkshire Pudding
Yorkshire Pudding with roast and lots of gravy
Yorkshire pudding is one of those childhood dishes my husband often craves so when he decided to make it one day, I happily vacated the kitchen.
The history of the humble Yorkshire pudding started as a first course filling for poor people who could afford meat in Britain.
When meat was cooked on a spit, the batter of the pudding was put underneath the meat and the fat and meat juice dripped onto it.
If there wasn't enough meat to go around, the pudding and gravy became the main part of the meal.
Now it is an integral part of the English roast beef meal experience.
One of the earliest known recipes for Yorkshire Pudding was published in 1737 entitled 'A Dripping Pudding' in a book called 'The Whole Duty of a Woman'.
In 1747 the recipe was renamed Yorkshire Pudding in 'The Art of Cookery Made Plain and Simple' by Hannah Glasse
My hubbie's recipe is below:
Ingredients
150g plain flour
pinch of salt
1 egg
1.25 cups milk
1T vegetable oil
Method
1. Sift flour and salt into a bowl.
2. Break egg into centre of flour, then gradually add milk, beating well.
3. Set aside for one hour. When meat is resting, oil a muffin tray or small metal cake tins standing on a tray (or use some hot fat rendered by the roasting beef).
4. Heat tins in oven for a few minutes then pour in batter to come halfway up tins.
5. Bake on top shelf for 25 minutes at 180 deg celsius till puffed and crisp.
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