Whilst English cooking is not held in the same acclaim as French or Indian, the traditional Sunday roast dinner is a great meal with a lot of nutritional value. Traditionally Yorkshire pudding is served with roast beef, however my family like it with any meat in any roast dinner format. It's origins come from the northern county of Yorkshire in the UK where cooks captured the fat dripping off cooking mutton & used it to make a filling starter using low cost ingredients. Whilst it is most often served as an accompaniment to the roast dinner, it is sometimes served as a starter with a thick onion gravy & occasionally can be served, as it's name implies, as a pudding (dessert) with jam and cream.
- 4 Eggs
- 200g plain Flour
- 200ml Milk (semi-skimmed/half-fat)
- Salt & pepper to season
- 50ml sunflower oil
The batter mix can be made at any time before final cooking but it is best to prepare 2 hours before final serving & stored in the fridge for 1 hour.
- Sieve 200g of plain flour into a mixing bowl
- Add 4 medium-sized eggs (I opt for free-range for the welfare of hens)
- Using a fork mix the flour & eggs until it forms a thick paste
- Slowly add the milk and using a hand whisk blend into the paste
- Add approximately 1/2 teaspoon of salt & pepper (subject to taste preferences)
- Place batter mixture in fridge for about 1 hour
- The Yorkshire puddings should come out of the oven at the same time as you are ready to serve all the other dishes; allow 22 minutes from placing into the oven until serving
- In a muffin/pie tray (traditionally 12 pie holes in a cooking tray), pour about 2 millimetres of oil into each hole
- Place the tray into a pre-heated oven at 200°C for at least 10 minutes (I tend to find standard ovens are better than fan ovens for the puddings)
- Give the batter mixture a good whisk & then divide equally between the 12 pie holes
- Cook for 20-25 minutes & serve immediately
When the meat has been carved and the vegetables & roast potatoes placed on the table then this is the time to remove the Yorkshire puddings from the oven and place them in an attractive table basket. With the sudden change in temperature they may start to deflate but not to worry, they still taste great - pour some of the thick gravy into the pudding hole and enjoy.