Yorkshire pudding is a common English side dish, a baked pudding made from a batter of eggs, flour and milk. The first time I came across it was when we were in Dubai a few years ago. Yes Dubai and not the UK. I remember we were eating out that night and my husband took me to an Irish restaurant. There he was explaining to me about Yorkshire Pudding, pudding that is not sweet he said.
A few weeks later, in our apartment, I tried to make it having done some research on method and ingredients. Guess what? It was a miserable failure, but i never gave up, trying again and again and again. After few attempts I managed to make it, although it was not perfect, at least it had the shape of Yorkshire pudding for once and not like an omelet. Yes my first attempt looked like an omelet. The second attempt was rising fine but when it cooked and I took it out of the oven it collapse, I lost count how many attempts had failed.
A few years later we visited his cousin in the UK and I mentioned to her my failure of making yorkshire pudding. She give me some advice, of little trick she said that her mother used for her yorkshire puddings. Add a pinch of sugar to your flour she said, just a pinch because you just need it to hold the rising batter when you bake it. So, thanks to her, I have never failed again after that and now I make it more often with confidence. Here is the recipe for it.
Ingredients for Yorkshire Pudding:
100 gr all purpose flour.
2 large fresh eggs at room temperature.
200 ml fresh milk.
1/4 teaspoon of sugar.
1/2 teaspoon of salt.
4 tablespoons vegetable oil or beef fat.
freshly ground black pepper. (optional)
Heat up the oven up to 200C fan oven/220 non fan/7 gas oven. Distribute the oil or fat into a 12 muffins tray and put it in the oven for about 5-7 minutes.
Mix the flour and salt in a small bowl; set aside. In a separate bowl, beat the eggs and sugar for about 2 minutes, then gradually add in the flour and milk; mix it well. Season it with freshly ground black pepper. Pour into the now smoking hot oil in the muffin tray and bake it for about 16 minutes at 200C then lower the temperature to 180C and continue baking it for about 9 more minutes.
IMPORTANT NOTE: DO NOT OPEN THE OVEN WHILE BAKING IT.
In the UK they normally serve it with roasted beef and other kinds of Sunday roast dinner. I am sure you can serve it with roast chicken as well as fish if you don’t eat beef. I like it with my afternoon coffee as well, instead of sweet cake.