Yorkshire Pudding is for All of England!
Hello. Robert Whittie here, discussing my passion for cooking. I sold my casino business, so I could concentrate on my first love. Puddings are often thought sweet desserts, especially by Americans. Puddings have been an English staple since ancient times and not always sweet. Today, we will discuss a favorite English Sunday side dish, Yorkshire Pudding.
Traditional English puddings are prepared in a pan rather than in smaller separate tins. The history of cooking is just as interesting to me as the actual deed. This history of batter puddings included all of Europe, as well as the south of England. No one knows how “Yorkshire” stuck, but it did. The pudding was traditionally made with hot beef drippings from roasting beef, but any roasting meat would do. In ancient times, mutton was the most common meat from whose drippings the side dish was made. Today, this savory pudding is used to take the edge off hunger before the main meal. It is served with gravy made from meat drippings.
- 2 tbsp meat drippings
- 1 cup flour
- 1 egg
- 1 cup milk
- A pinch of salt
Preheat oven to 425. Place meat drippings into a large baking dish. Place in oven until drippings are just ready to boil. Remove from oven. In a separate bowl, mix the other ingredients and pour into the baking dish. Place in oven for 20 to 25 minutes. The pudding will puff up like a pastry. Serve with savoury gravy as an appetizer. If any Yorkshire pudding remains following the meal, it is often served as a dessert with Golden Syrup atop it.
This pudding made it across the pond to America with immigrants, who cooked what that to which they were accustomed. The dish is just as popular there as in its home country.