In the final part of our series on British Christmas dinner classics we’re bringing you something you’ve likely never heard of. The Yorkshire Pudding is named after the county in England from which it hails and is first documented in a 1737 book as a ‘Dripping Pudding’. In the centuries that have past, it has become one of the most popular items on a British roast dinner. The recipe may seem incredibly familiar and that is because it is very similar to the recipe for pancakes. In fact, the only difference is that it is cooked in the oven instead of in a pan.
We recommend trying Yorkshire puddings as an interesting addition to your Christmas dinner. They’re very tasty and incredibly simple to make. This recipe will make 8 large or 24 small yorkshire puddings. You will need a muffin tin.
- 1 Cup of plain flour
- 4 large eggs
- 200ml milk
- Sunflower Oil
- Salt & Pepper
- Beef Stock Cube
- Preheat oven to 410 degree fahrenheit (fan)/445 degree fahrenheit (non-fan)
- Drizzle sunflower oil into the muffin tin sections and place into the oven to preheat
- Add 4 eggs & flour to a mixing bowl and beat until smooth.
- Add the milk gradually, continuing to beat until all lumps are gone.
- Add salt & pepper and crumble stock cube into mixture and mix until all is evenly distributed.
- Remove muffin tin from oven and evenly distribute the mixture into each section of the tin.
- Put back in the oven for 20-25 minutes or until they’re puffed up and browned.
- Serve with your roast and freeze any extra.