This is Yorkshire Pudding recipe is from a fellow food blogger in the UK, my friend Tom. His site is www.tjrmint.com . And he has a YouTube Channel also (https://www.youtube.com/channel/UC2Tl5X3t4TacCEcBZ5MRzSQ) .
He’s actually a chef in real life, I just play one on YouTube. We have developed a friendship around food blogging and he has been very helpful with suggestions about blogging.
I love the format of his blog. It is unique.
He doesn’t mind having his face on camera on his YouTube videos, mostly because he’s much younger than me, better looking and has hair on his head.
This is a recipe from his blog I am recreating is for Yorkshire Pudding. https://tjrmint.com/2020/10/08/yorkshire-pudding-recipe-no-fail/
The catch is his recipe is in metric form, so I am converting and try to re-create this classic dish.
History of Yorkshire Pudding
Yorkshire Pudding dates back to an era when an English pub might cook a hunk of meat by dangling it from a hook above a roaring fire. The “pudding” emerged from a pan full of runny batter that would have been placed beneath the meat to soak up the juices. The heat of the fire would make the Yorkshire pudding rise up, and all the fat would seep in.
Of course, making Yorkshire pudding these days is a more domesticated undertaking.
Please check out Tom and his sites, and give him some online love.
- Drinking Mug
- Mixing Bowl
- Pouring Jug
- Yorkshire Pudding Tray (If you have cast iron, use that)
- ¾ cup all-purpose flour (1 mug plain flour)
- 3 large eggs (1 mug of eggs)
- ¾ cup whole milk (1 mug of milk)
- ½ tsp kosher salt (5 grams kosher salt)
- ¼ cup rendered fat or hot oil (I used rendered duck & bacon fat)
- In a medium bowl, whisk together flour, eggs, milk and salt until smooth. Do not overmix.
- Allow the batter to rest 30 minutes at room temperature.
- Preheat oven to 400 degrees. (Tom says 210 C or 410 F)
- Add a teaspoon of fat to each cup of a muffin tin (Tom says add 1 cm of oil to each hole of a Yorkshire pudding tray)
- Transfer to the oven and heat for 5-6 minutes.
- Once hot, divide batter equally to fill the cups about halfway.
- Return the muffin tin into the oven for 10 to 12 minutes, or until the puddings are golden brown and crisp.
- Serve immediately.
Yes! It is really that simple. The only secret is to have equal volumes of flour, eggs and milk.
Our e-Cookbook, Vol 1 “Sauces” is free and available to download. You can find it here. Vol 2 “Soups”, should be out soon.
If you liked our recipe for Yorkshire Pudding, you should try our recipe for Cooking Polenta two ways.
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