A Yorkshire pudding is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic Yorkshire pudding of a milk, egg, salt and flour batter cooked in hot dripping. The full recipe is presented here and I hope you enjoy this classic British version of: A Yorkshire pudding.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
A Yorkſhire pudding.
TAKE a quart of milk, four eggs, and a little ſalt, make it up into a thick batter with flour, like a pancake batter. You muſt have a good piece of meat at the fire, take a ſtew-pan and put ſome dripping in, ſet it on the fire ; when it boils, pour in your pudding ; let it bake on the fire till you think it is night enough, then turn a plate upſide down in the dripping pan, that the dripping may not be blacked ; ſet your ſtew-pan on it under your meat, and let the dripping drop on the pudding, and the heat of the fire come to it, to make it of a fine brown. When your meat is done and ſent to table, drain all the fat from your pudding, and ſet it on the fire again to dry a little ; then ſlide it as dry as you can into a diſh, melt ſome butter, and pour it into a cup, and ſet it in the middle of the pudding. It is an excellent good pudding ; the gravy of the meat eats well with it.
Modern Redaction
This is one of the oldest versions of Yorkshire pudding that I have yet seen, and demonstrates just how old this classic accompaniment to roast beef is.
Ingredients:
1l milk
4 eggs, beaten
1/2 tsp salt
750g plain flour
lard or dripping
Method:
Beat the eggs in a bowl then mix in the flour and salt before whisking in the milk until you have a thick batter. Set this aside to rest.
Place dripping or lard in a metal baking or roasting dish. Transfer to an oven pre-heated to 220°C and heat the oil is very fat. Remove from the oven, pour in the batter (fill no more than 3/4 full) and immediately return to the oven.
Bake for about 30 minutes, or until the pudding has puffed up and is well risen and golden brown. Cut into squares and serve to accompany your beef and gravy.
