The first time I ever saw a Yorkshire pudding, I was in for a big surprise. Actually, let’s back it up a bit.
What comes to mind when you hear the word, “pudding”? I think of a creamy sweet mixture that I loved as a child. Sometimes it came in little pre-packaged plastic cups from supermarket, sometimes it came from powder in a tiny box. But if we want to talk about bread pudding, I think of warmed sticky bread covered in sugar, best served à la mode. Then, there’s black pudding. Ew. That’s pretty much the only word I can conjure up when I think about it.
Never in a million years would I have imagined that a Yorkshire pudding would look like a bread cup—a doughy muffin with a big well down the middle. (I suppose the traditional Yorkshire puddings look more like a massive, often times misshaped, bread bowl.) The first time I ever ate one of these things, I was ready to tear it open like a roll and butter it up. I remember looking around, and everyone else was pouring gravy into it and digging in with a knife and fork. Leave it to the American to look like a pleb at the dinner table.
So, what makes a Yorkshire pudding “Yorkshire”? I tried looking for the answer to this question, but no one really knows. I did find out that the first recorded recipe was from 1737, and it was called a “dripping pudding” because the batter was put in a pan underneath some roasting meat. The drippings would fall into the pan to create a pudding! The more you know . . .
I served the puddings with a stovetop shallot gravy, but I could imagine eating this with anything. I’ve seen recipes that stuff a salmon creme in the middle and others that are drizzled with chocolate. Guess what I’m going to make next time!
Mini Yorkshire Puddings
- 4 TBS vegetable oil
- 1 1/4 cups (150g) all-purpose flour
- 1 1/4 cups (300ml) milk (I used 2% milk)
- small pinch of salt
- 3 large eggs, beaten
- Preheat oven to 450 degrees F (230 degrees C).
- Take a 12-hole muffin tin, and drop a teaspoon of oil in each of the holes. Place the muffin tin into the hot oven for 5-10 minutes, or until the oil starts to smoke.
- Meanwhile, stir the flour, milk, salt, and eggs together. Take the muffin tin out of the oven, and pour batter into each of the holes. Bake for about 15-18 minutes or until the edges are a deep golden brown. Resist the urge to open door before the puddings are ready because they could deflate!! Just check them by turning on your oven light.
- Serve with gravy (or whatever else you prefer) immediately.