Yorkshire pudding is a traditional English bread made from a very thin batter that is baked in a preheated casserole dish coated with roasted meat drippings. It originated with cooks in northern England as a way to use the fat rendered from roasted meat. The recipe was first published in 1737 as “Dripping Pudding” in the book The Whole Duty of a Woman. Then in 1747 a similar recipe called Yorkshire pudding was printed in The Art of Cookery Made Plain and Easy by Hannah Glasse. It has been suggested by food critics that Glasse chose this name because it referred to the Yorkshire region’s association with coal, and the fact that the higher temperatures a coal fire produces results in a crispier pudding. English settlers brought their Yorkshire pudding recipes with them to America, where Yorkshire Pudding Day is celebrated on October 13.
Recipe Servings: 6
+ 1 hour resting
Ingredients
Directions
- Whisk together the flour and salt in a large bowl. Form a well in the center and add the milk, melted butter, and eggs.
- Beat the mixture until a smooth batter forms with no lumps. Let it rest for 60 minutes.
- Preheat the oven to 450°F.
- Coat the bottom of a 9 x 12-inch casserole dish or glass baking dish using the beef drippings or oil. Heat the dish in the oven for 10 minutes. For a popover version, coat the wells of a popover or muffin tin and heat it in the oven for 2–3 minutes.
- Pour the batter into the heated dish or, if using a tin, fill the wells about a third full.
- Bake for 15 minutes before reducing the heat to 350°F and baking for an additional 15–20 minutes, until the pudding is puffy and golden-brown. It’s important not to open the oven during baking.
- Remove the pudding from the oven, cut it into squares or turn out the popovers, and serve warm.
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