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Francatelli's Yorkshire Pudding

Yorkshire Pudding is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic batter pudding baked in hot dripping that's typically served to accompany roast beef. The full recipe is presented here and I hope you enjoy this classic British version of: Yorkshire Pudding.

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

8

Rating:

Tags : Milk RecipesBaking RecipesBritish Recipes

This is a classic recipe for a Victorian version of Yorkshire Pudding that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

No. 292.—YORKSHIRE PUDDING.

To one pound of sifted flour placed in a large basin add a teaspoonful of salt and a little grated nutmeg; moisten the salt with a little milk, then add the three whole eggs ; mix together with a wooden spoon, adding at intervals rather better than a quart of milk ; work the batter vigorously for ten minutes to make it light, and pour it instantly into a saucepan or baking tin, previously made very hot, with about two ounces of good dripping in it ; set the pudding to bake under the meat before the fire about half an hour before it is taken up. Do not forget that it is necessary to turn the Yorkshire pudding out of the dish on to another baking-sheet, for the purpose of baking it on the under side also. When done, cut the pudding into squares, or diamonds, and send to table on a dish, separate from the beef.

Modern Redaction

Ingredients:

450g plain flour, sifted
1 tsp salt
freshly-grated nutmeg, to taste
3 whole eggs
1.1l milk
60g beef dripping

Method:

Sift the flour into a bowl and add the salt and nutmeg. Blend the salt with a little milk then crack in the eggs and mix to combine.

Stir the mixture with a wooden spoon and work in the milk until completely incorporated and smooth. Continue beating for a further 10 minutes, to aerate the batter and make it light.

In the meantime, melt the dripping in a baking tin. Place in an oven pre-heated to 220°C and bake for about 20 minutes, or until the fat is almost smoking. Remove from the oven and immediately pour in the batter. Return to the oven and cook for about 35 minutes, or until nicely risen and golden brown.

Serve, cut into squares, to accompany your roast beef.

Find more of Charles Elmé Francatelli's Recipes Here and more Traditional Victorian Recipes Here.