Clive's Kitchen Chronicles: Yorkshire Pudding.
Our new food columnist Clive Maryse has worked in some of Dorsets top restuarants such as Wagamama, Zizzi and Pizza Express. So he knows a thing or two about food!
The origins of Yorkshire pudding are somewhat uncertain, but it is believed to have originated in Yorkshire, England in the 18th century. At that time, the pudding was known as "dripping pudding," and was made by cooks who collected the dripping fat from a roast beef or other meat and mixed it with flour and water to create a batter.
The resulting pudding was cooked in a hot oven, and was often served before the main course as a way to fill up hungry diners before the more expensive meat dish was served. Over time, the recipe for the pudding evolved, with milk and eggs being added to the batter to create a lighter and more flavorful dish.
Today, Yorkshire pudding is still a popular part of the traditional Sunday roast in England, and is often served alongside roast beef, gravy, and vegetables. It is also enjoyed as a snack or appetizer, and can be filled with savory or sweet fillings, such as sausages, vegetables, or fruit and cream.
As a chef, I like to experiment with different variations of the classic Yorkshire pudding recipe, adding herbs or spices to the batter or using different types of flour or milk to create new and exciting flavors. But no matter how you choose to make it, the Yorkshire pudding remains a beloved and iconic dish that has been enjoyed by generations of diners in England and beyond.
Classic Yorkshire Pudding.
Ingredients:
- 120g plain flour
- 2 large eggs
- 150ml whole milk
- 50ml water
- 1/2 tsp salt
- 2-3 tbsp vegetable oil or beef dripping
Instructions:
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- In a mixing bowl, add the flour and salt and mix well.
- Add the eggs and whisk until you have a smooth mixture.
- Gradually add the milk and water while whisking until the batter is smooth and has no lumps.
- Leave the batter to rest for at least 30 minutes (or up to 2 hours) in the fridge.
- Pour the oil or beef dripping into a 12-hole muffin tin, and place in the oven for 5 minutes to heat up.
- Once the oil is hot, remove the muffin tin from the oven and pour the batter evenly into the holes.
- Place the muffin tin back into the oven and cook for 20-25 minutes, or until the Yorkshire puddings are golden and have risen.
- Remove the tin from the oven and serve the Yorkshire puddings hot alongside your favorite roast dinner.
Enjoy your homemade Yorkshire puddings!
