Browse by Cuisine
- Cajun Creole
- Southern US
Yorkshire pudding is a dish that originated in the north of England in the county of Yorkshire. It is a savory pudding made from a batter of eggs, flour, and milk or water, and typically served as a side dish to roast meat.
The first recorded recipe for Yorkshire pudding was in 1737, in a cookbook entitled The Whole Duty of a Woman. This early recipe did not include any leavening agent, such as baking powder, and was more like a pancake or fritter.
Yorkshire pudding began to be served with roast beef in the 18th century, and by the 19th century, it was a staple of the English Sunday roast dinner.
Making Yorkshire pudding is a simple yet delicious treat. To ensure a great end result, use a good quality fat such as beef dripping, lard, or vegetable oil, and make sure your oven is preheated to at least 200°C. When mixing the ingredients together, make sure to combine everything thoroughly and add enough liquid. If the mixture is too thick, add more milk or water until it reaches the correct consistency. Finally, make sure to pour your mixture into greased muffin tins or a baking tray, and bake for 25-30 minutes or until the edges are golden and crispy. With these tips, you'll be sure to make a delicious Yorkshire pudding every time!
Jump to: Ingredient Breakdown Insights
|all purpose flour|
|apple cider vinegar|