If you’ve ever been to the UK, you’ve probably heard of Yorkshire pudding — a simple batter consisting of eggs, flour and milk (essentially a pancake batter).
Contrary to what people think, there is actually no ‘pudding’ in true Yorkshire pudding. In fact, those tasty airy bites, known to some as ‘popovers’, are traditionally British and paired up with a classic roast beef dinner.
The first recipe for Yorkshire pudding dates back to the 18th century, Sydney-based British chef Olivia Casson explains. This pudding originated as a ‘dripping pudding’, cooked beneath the meat (usually beef), as it was roasting on a spit to catch the meat juices and fat.
“The puddings were much flatter than the puffy versions known today,” she adds. “Dripping pudding was originally served as a first course to temper the appetite and make the meat go further.”
But in 1747, English cookbook author Hannah Glasse wrote The Art of Cookery Made Plain and Simple and reinvented and renamed the dripping pudding to Yorkshire pudding.
The perfect partner to roast beef, Yorkshire pudding is surprisingly simple to whip up, but keeping a few tricks on-hand can make all the difference.
A perfect Yorkshire pudding mixture needs to be light and airy. Casson insists chilling the batter a day before cooking.
“If you don’t have time, whisk in a couple of ice-cubes just before cooking to bring the temperature down,” she says.
And if you want the batter extra crispy, try adding an extra egg white.
The batter should be poured into a hot pan containing very hot fat and for maximum flavour, dripping (meat juices) is best. No one likes a deflated Yorkshire pudding, so Casson advises to “NEVER” open the over door in the first 20 minutes of cooking.
Serve pipping hot with beef and roasted veggies and drowned in gravy. Yorkshire pudding doesn’t have to be only served with roast beef, however. Serve them alongside roast chicken and gravy, or even for breakfast, with a generous dollop of jam.
Sound tasty? Here’s how to do it!