Cook's Tools & Gadgets Baking Tools Bar & Wine Tools Mandolines & Slicers All Cook's Tools & Gadgets Cookware Cookware Sets Saucepans Skillets All Cookware Cutlery Chef's Knives Knife Sets Steak Knives All Cutlery Housewares Air Purifiers & Humidifiers Ironing Pet Care Vacuums & Floor Care All Housewares Small Appliances Coffee, Tea & Espresso Contact Grills Food Processors Stand Mixers All Small Appliances Tableware Dinnerware Flatware Stemware All Tableware More Kitchen & Housewares Baking Bar Tools & Glasses Kitchen Furniture Outdoor Grills & Fryers Spa & Personal Care Storage & Organization Wine Accessories All Kitchen & Housewares Related Stores Bed & Bath Great Stuff for the Kitchen and Home Gourmet Food Outdoor Living Brands All-Clad Calphalon Cuisinart George Foreman J.A. Henckels KitchenAid Pfaltzgraff Wüsthof All Brands

Featured Black & Decker Lids Off Jar Opener Breville JE900 Juice Fountain Professional Juice Extractor

Gourmet Foods Gourmet Foods Main Coffee & Tea Chocolate Delights Gift Baskets Seafood Meat, Game & Pâté Health and Natural Foods All Gourmet Foods

Yorkshire Pudding

Yorkshire pudding is an accompaniment that is traditionally (in England)
served with roast beef and horseradish sauce. Despite its name, it is a
savoury pudding, not a sweet dish.

Traditionally, Yorkshire pudding is baked in a large tin and then cut
appropriately, although individual round puddings (baked in bun trays) are
increasingly prevalent.

The Yorkshire pudding is a stalwart of the British Sunday dinner, and in
some cases is eaten as a separate course prior to the main meat dish. This
custom could have arisen in poorer times, to provide a filling portion
before the more expensive meat course.

It is also one of the two components of toad in the hole (the other
component being sausage). In pub cuisine, Yorkshire puddings may be offered
with a multitude of fillings, with the pudding acting as a bowl.

While Yorkshire pudding is traditionally embellished with gravy, it can also
be eaten with jam.

This nice dish is usually baked under meat, and is thus made.

Beat 4 large spoonful of flour, 2 eggs, and a little salt for fifteen
minutes, put to them 3 pints of milk, and mix them well together: then
butter a dripping-pan, and set it under beef, mutton, or veal, while
roasting. When it is brown, cut it into square pieces, and turn it over,
and, when the under side is browned also, send it to the table on a dish.

A more modern recipe, to make 4 individual Yorkshire puddings:

   * 4 oz plain flour
   * 1 large egg
   * 1/2 pint milk
   * 1/4 teaspoon salt
   * dripping from roast meat or sunflower oil
   * bun or large muffin tin

Sift the flour into a bowl and add the salt. Mix the egg into the milk, then
add this mix piecewise to the flour, beating with a ballon whisk until the
all the milk is added and the mixture is well beaten.

Place a little of the dripping or oil into each division of the tin and
place the tin in the oven to heat (usually the roast joint will still be in
the oven), but if cooking separately heat the oven to 200 to 220 degrees
Centigrade. Once the tin is hot, fill each division with the batter and
return to the oven. Remove and serve when risen, firm and brown.

Note: If your egg is small use two eggs and less milk otherwise the pudding
will not rise.

Find Gourmet Foods, Ethnic Foods and Recipe Ingredients