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How Do I Make ... ?
Yorkshire Pudding
Yorkshire Pudding is a traditional part of British Sunday Lunch and has been for centuries. They come in two forms: large circles that sometimes have filling; or small individual puddings added to the plate.

Here we also give recipes for:
Toad in the Hole

Yorkshire Pudding Meals

Recipe Source:

Image: Time Travel logo Dawn Copeman, Yorkshire, England  
Dawn is a keen chef and knows a great deal about traditional British cooking. As well as providing us with this Yorkshire Pudding recipe, her website also gives history and recipes for other culinary delights, such as: 'Fat Rascals', Pontefract Cakes, Parkin, and Yorkshire Curd Tart.  
1. Let's get started:- Yorkshire Pudding
• 4oz or 1 cup all purpose flour
• Same amount by volume of water or whole milk
• 2 eggs
• 1/2 stick lard or dripping (4oz)
• A pinch of salt
• An eight inch round or square tin for a large pudding, or small tins for individual puddings.
Image: Yorkshire Puddings

Yorkshire Pudding Method

When making Yorkshire pudding, ensure the batter is cold and the oven is very hot! Ensure you've heated the dripping in the pan before you put the batter in.

Sieve the flour a couple of times before you begin. Put all the dry ingredients in a bowl and mix thoroughly.

Pre heat the oven at 230°C, 450°F or Gas Mark 8. Put the dripping into the tin(s) and let it get very hot. 'Gas Mark 9 or full blast is better (Jonno)'.

Mix flour and salt in a bowl, make a dip in the middle and add the eggs.

Stir with a wooden spoon, gradually adding milk or water, until all the flour has been absorbed.

Add remaining liquid and beat well. It should be fairly runny, similar in consistency to single cream.

Pour batter into hot dripping in the tins.

Bake a large pudding for 30 mins, small puddings for 20 mins.

Dawn's Dad
As a variation on this try my dad's Christmas Yorkshire puddings. All year my mum made the Yorkshire puddings for our meals, except on Christmas day, when my dad made the Christmas lunch. It took me years to persuade him to tell me what made his puddings taste so fantastic, and here is his secret ingredient - just add a tablespoon of sage and onion stuffing mix to the dry ingredients, and add a drop more liquid (about a tablespoon) to compensate. Go on, try it.

Comment by Jonno: It's all About "Heat"
The most essential ingredient is an extremely hot oven!

By this I mean that you cannot get a modern oven hot enough! I was very fortunate to once own a 1932 oven made by Leisure Company, which went up as high as gas mark 15! Using this - very well pre-heated (Including: trays, fat or dripping), my Yorkshires would rise between 6 and 10 inches under these conditions, and be light and fluffy. I have no idea what those measurements are in French? My cooking time was also reduced to around 8-10 minutes.

Today if you ask to buy an oven which goes as high as gas mark 15, the salesman will think you are mad, and treat you with disdain. For perfect individual Yorkshire Puddings, this high temperature is obligatory, but not so for the larger version. I drilled out the gas pipes and hob vents on my later gas mark 9 only cooker - and it performed admirably henceforth.

In China, where there are no ovens worth mentioning, and gas mark 4 on any household hob is an achievement of hot science. Therefore you basically need to buy one of the industrial hobs all good restaurant kitchens have. These things make a 'whooshing' sound when turned up full blast - I'm sure you have heard them.

To make this into a suitable 'oven', put 6oz of beef dripping into a large wok, insert a stand, place your trays on this, and fill with the remaining dripping (Or fat from the cooked meat). Cover and turn-up to full blast. Leave this for several minutes, whilst donning protective clothing.

Ensure there is still hot fat remaining in all the individual pudding trays, and add the cold Yorkshire mix. Cover immediately and consider removing the protective clothing. If this is your first time, then leave it on! These Yorkshires should be cooked to perfection in around 7-minutes - or when the lid no longer rests on the wok.

If your roast potatoes are not doing too well, then remove the stand from the wok and let them take their chances in the remaining hot oil - works a treat.

Tips and Tricks

1. Get everything as hot as possible, excepting the batter mix

History and interesting facts - By Dawn Copeland

Yorkshire pudding.
The word pudding conjures up images of desserts, cream, sweetness and whilst Yorkshire puddings can be eaten as a dessert, they are mainly a savoury dish. Confused? I'll explain.

Yorkshire puddings are made from a batter, similar to pancakes. They have been in existence since the middle ages when they were made by placing the tin containing the batter underneath the meat roasting on a spit. The reasoning being that the dripping fat would add more flavour to the pudding. They were at that time known as Dripping Puddings. Incidentally, if Yorkshire puddings weren't being made, a tin would be placed underneath the meat to catch the fat. Once this fat had cooled, it was called Dripping and spread onto bread as a savoury filling. Tubs of dripping can still be bought in butcher shops today. As a child I regularly ate dripping sandwiches and they taste better than they sound.
'Jonno: And so did I.'

The modern recipe has its origins in a recipe developed in the eighteenth century by a cook named Hannah Glasse, and from that point on dripping puddings became known as Yorkshire puddings.

There are two varieties of Yorkshire pudding: small, individual ones -- often known as popovers, which are eaten alongside the meat -- and flat, large ones, the size of a dinner plate. The traditional way to eat a Yorkshire pudding is to have a large, flat one filled with gravy and vegetables as a starter. Then when the meal is over, any unused puddings should be served with jam or ice-cream as a dessert. This is certainly the way we ate them when I was growing up and delicious they were too, both as starter and dessert.

Yorkshire pudding batter is the main ingredient in that famous and confusing British dish, Toad in the Hole. The toad simply means the meat filling. Originally it was a means of stretching expensive meat so that it would feed more people, (there's an 18th century recipe for toad in the hole using fillet steak), then the toad became a means of using up left-over meat, and now the toad is sausages.

Toad in the Hole

Thanks to Dawn above for introducing this British culinary odyssey.

This is simply a large Yorkshire Pudding cooked in a large oblong tray, with sausages added.

Recipe and Cooking:
Put oil into a non-heated roasting tray with 4 oz lard or meat dripping as above. Add Butcher's pork sausages, pierced and un-linked; and a double row is usual. Place in a pre-heated oven at gas mark 7 or 8, and cook for about 10 minutes - allowing the sausages to part cook in the oil. Make the Yorkshire mix as above, and add to the hot tin, setting sausages in place as you pour in the liquid. Cook for a further 30 minutes, or until golden brown.

It would be most reasonable to add additional seasoning to this mix, such as a pinch of: black pepper, thyme, sage, or fresh coriander leaves.

Serve from the dish as a main course; although a little Italian red wine compliments this very well.

Yorkshire Pudding Meal or "Yorkies"

"Yorkies" can be made in a variety of forms, including muffin size bowls and large high sided baking trays. They may be accompanied by a whole host of different sauces, both sweet and savory, including: gravy, cheese sauce, seafood with white sauce, apples and cream, ice cream and jam (preserves.)

However, most Yorkies are savory as introduced by British Pubs in the 90's. They are intended to be a quick and complete meal, so often contain things such as steak and kidney with potatoes, and other vegetables.

To make these, think simplicity. Make a Yorkie base as described above, and when serving; add a thick meat stew, casserole, or sweet version of your choice. This would be exactly how to serve the left-over beef casserole or chicken curry you froze last week. Obviously, you heat the casserole to a simmer first, and add this to the Yorkie moments before serving to your guests.

This is also a great way to serve Poutine Quebecoise = chips with gravy and cheese. Add cooked chips (large French Fries) to the Yorkie base, then a good portion of fairly thick gravy. Chicken gravy just about hits the spot here, as we are not looking for an overriding taste, just a complementary one. Grate some cheese over the top (Cheddar works very well), and toast for a minute - or simply serve without toasting and let it meld.
This information is as supplied by ourselves, and ably supported by our friends and various internet portals. In particular we wish to thank Dawn Copeland and our friends at for their invaluable support and advice
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