Yorkshire pudding: recipe, cooking features and recommendations. Yorkshire pudding with filling How to make delicious puddings

A Yorkshire pudding isn't a Yorkshire pudding unless it has 4 inches. This is exactly what the proverb says in England, whose cuisine is simply replete with recipes for all kinds of puddings. Moreover, these are not only sweet, dessert dishes, but also snack options - such as, for example, the famous Yorkshire pudding. We’ll prepare it today, and in no time!

Probably, many chefs and simply food lovers know about this dish. In fact, this rather intriguing name hides just simple baking based on pancake dough. Yes, yes, Yorkshire pudding is an unleavened dough made from milk, eggs and wheat flour in the form of a liquid batter, which is baked in portions at high temperature. As a result, the batter inflates very strongly and under the ruddy crispy crust a delicate dough and an impressive cavity are formed.

Most often, Yorkshire pudding is served warm (that is, immediately after cooking) as an accompaniment to baked meat (roast beef) with gravy. Since these pancake buns are hollow inside, they are sometimes filled with various salads, mousses and snack spreads.

What does Yorkshire pudding look like and what does it taste like? Let's say, for profiteroles, only softer. They also have a slight eggy smell, which is not at all surprising and quite predictable. In general, everyone’s attitude towards them is different: some people love Yorkshire pudding, others don’t care, and some absolutely don’t like it. But to find out your attitude towards these pancake buns, you need to cook them at least once, right?

Ingredients:

Cooking the dish step by step with photos:

Let's prepare all the ingredients necessary to prepare these airy pancake buns: wheat flour (premium or first grade), milk of any fat content, medium-sized chicken eggs, a little salt and refined vegetable (I have sunflower) oil, which can be replaced with butter if desired (then it needs to be melted). All products must be at room temperature, so remove milk and eggs from the refrigerator in advance.

Personally, it is most convenient for me to make the dough in a tall, narrow container (from which I pour the dough into molds), and you can choose any one that is most suitable for you. Break chicken eggs into a bowl and add salt.

Beat everything with a mixer or whisk (you can even use a fork) for about 30 seconds to get an almost homogeneous mass. Pour milk at room temperature there and beat everything again - the same as for an omelet.

The consistency is the same as the dough for regular pancakes made with milk. In essence, this is what it is. Leave the dough to stand at room temperature for 15-20 minutes so that the gluten in the flour swells.

At this time, we do not leave the kitchen, but turn on the oven to warm up at 230 degrees. In addition, be sure to set the baking tins to warm up - we need them very hot. After about 10 minutes, take the molds out of the oven and grease them quite generously with oil. Thus, the finished puddings will not only not stick in it, but will literally jump out of the molds.

When the oven has warmed up well, take out the hot molds with oil and quickly pour the pancake dough into them. It is important to fill each mold no more than 1/2 full, since the buns will increase in volume during the baking process. Place the future Yorkshire puddings in a preheated oven and cook for about 15 minutes (during this time the dough will rise) at 220°C, then reduce the temperature to 200°C and cook for another 5-10 minutes (time for browning the puddings). During baking, it is very important not to open the oven so that the pancake buns do not fall off before they have time to rise properly. The readiness of Yorkshire puddings can be determined by their appearance.

Step-by-step recipes for the famous Yorkshire puddings with milk, broth, cheese and bacon

2018-04-12 Marina Vykhodtseva

Grade
recipe

1795

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

9 gr.

Carbohydrates

21 gr.

195 kcal.

Option 1: Classic Yorkshire puddings in tins

Yorkshire pudding is a traditional symbol of Britain. Miniature buns (or donuts) are served with meat, salads, sausages and even scrambled eggs. They are an excellent substitute for bread, go well with all foods, and delight with their crispy crust and very tender crumb. At the same time, such puddings are prepared very simply from the most affordable pancake dough. This miracle is baked in muffin tins.

Ingredients

• 0.23 l milk;
• 2 eggs;
• 120 g flour;
• 25 ml sunflower oil;
• 0.5 tsp. salt.

Step-by-step recipe for classic Yorkshire pudding

You can immediately turn on the oven, let it heat up to 230 degrees, the puddings are baked at high temperature. And after that we prepare the molds. Take 12 standard muffin pieces. Pour the oil evenly. There must be a lot of it. Coat generously from the inside.

Let's start the test. Knead it in the same way as for pancakes. Combine the eggs and salt, beat with a whisk, add the milk, but not all at once, half is enough for now. Then add flour, stir, dilute with milk. This way we will get a homogeneous dough without lumps.

Has the oven warmed up? Place the greased molds in it and heat for about three minutes, no less. Immediately prepare a ladle, which will be convenient for pouring the dough. Or we place it in a bowl, ladle or glass with a spout.

We take the hot oiled pans out of the oven and very quickly divide the pancake dough between them. This quantity will make 10-12 puddings. Return it all to the oven and cook for about twelve minutes. Then reduce the temperature to 170, cook for another ten minutes or a little more. Here the time will depend on the oven itself.

We take out the fragrant and golden brown puddings. They should turn out fluffy and light, without falling off. We serve these buns to the table immediately; they are consumed only fresh.

After cooling, Yorkshire puddings are no longer as tasty; it is better not to cook them in advance, but you can knead the dough in advance. It will stay great in the refrigerator all day. Before preparing the puddings, you only need to lightly whisk the mixture. If it becomes liquid, add 1-2 tablespoons of flour.

Option 2: Quick Yorkshire Pudding Recipe

You don't have to make small Yorkshire puddings, there is a large scone option. It is done much faster and has its own characteristics. Very often this pudding is prepared at the same time as meat. Roast beef or chops are placed on a grill, and a frying pan with dough is placed underneath. Meat juices and fat drip down and soak the pudding. But you can also make it separately, this is just such a quick recipe.

Ingredients:

• 0.5 liters of milk;
• 3 eggs;
• 250 grams of flour;
• 30 ml oil;
• salt to taste.

How to cook quickly

Heat the oven to 220 or even 230 degrees, it should be very hot. Pour vegetable oil into a frying pan and distribute along the sides. Place in the oven about three minutes before baking the pudding.

Let's make the dough. Add a couple of pinches of salt and milk to the eggs, stir, combine with flour. Pour it through a strainer. You can knead as in the recipe above, adding the second part of the milk after the flour.

As soon as the frying pan and oil are hot, put on a mitten, open the oven, pull out the mold and pour the prepared dough into it. We push the frying pan inside the oven and quickly close the door.

We determine readiness “by eye” through the oven window; you should not open the door. As soon as the pudding has risen and browned, turn off the oven, open the door slightly, and leave for five minutes. Once the crust has hardened and cooled a little, remove it.

Using a mixer, the dough is kneaded easily and quickly, but it is better to work with a whisk or fork. An abundance of bubbles can cause the pudding to fall after baking and no longer be as fluffy. To be on the safe side, you can add a small amount of baking powder (slaked soda).

Option 3: Yorkshire pudding with broth

Very often, British puddings are not prepared with milk, but use rich chicken or meat broth as a base. It is only important not to add a lot of fat, not to remove its layer from the surface, there will be enough oil in the molds.

Ingredients

• 0.14 kg flour;
• 2 eggs;
• 4 g ripper;
• 4 sprigs of dill;
• 0.28 liters of broth;
• salt and oil.

How to cook

Immediately turn on the oven to warm up to 220 degrees, grease the molds with oil. We water them generously and don’t skimp on the fat. You can make one pudding as in the recipe above. In this option, we prepare a frying pan; it is better to take a thick-walled one made of cast iron or other similar material.

Mix the dough. To do this, salt the eggs, add broth at room temperature, stir everything thoroughly, add flour along with baking powder. Finely chop the dill and add to the total mass. We leave.

Heat the molds in the oven. Pour the dough and bake! Broth puddings are prepared in exactly the same way as milk buns in the recipes above. As soon as they become rosy and fluffy, remove from the oven.

The dill in this recipe is given as an example. You can also add parsley or any other fresh or dried herbs, such as herbes de Provence. Very beautiful and aromatic puddings are made with coloring spices. The most popular options are those with curry seasoning and sweet ground paprika.

Option 4: Yorkshire pudding with water and cheese

The dough for such puddings is mixed with milk and grated hard cheese. Yorkshire buns are incredibly flavorful and very beautiful. You can choose cheese according to your taste.

Ingredients

• 150 ml milk;
• 75 ml water;
• 3 eggs;
• 50 g hard cheese;
• 130 g flour;
• 2 pinches of salt;
• 50 g butter (butter).

Step by step recipe

Turn on the oven to warm up. Pour oil into molds. There is no need to warm them up in advance; we will do this before pouring the pancake dough.

Mix eggs, water and milk with salt, beat and add wheat flour. Set aside the dough. We grate the hard cheese finely; it is better not to use a coarse grater. You can also chop and add a small clove of garlic, but no more. Mix into the dough.

Preheat the molds and melt the butter. You can quickly coat the sides of the molds with a silicone brush. Pour the dough with cheese.

Place in the oven and bake until done. If desired, sprinkle the finished puddings on top with grated cheese or dill.

Yorkshire puddings are quite high in calories due to the amount of butter, but without it they do not turn out so fluffy and rosy, they look more like an omelette.

Option 5: Yorkshire pudding with filling

An option for the most wonderful puddings that don’t need to be served with anything. They prepare themselves with filling and make a great breakfast or dinner. A magnificent dish that will captivate you with its aroma alone. If there is no cheese, then you can use any cheese to your taste, it doesn’t matter. Bacon can be replaced with sausage, but it is better with fat.

Ingredients

• 0.2 l milk;
• a pair of eggs;
• 0.12 kg flour;
• salt pepper;
• 30 g cheese;
• 50 g bacon;
• butter.

How to cook

Products must be at room temperature. It is advisable to sift the flour so that it mixes easily with the rest of the ingredients. Beat the eggs and milk with a whisk, but not too much. Then add salt and stir until the grains dissolve. After this, add all the recipe flour, making the most common pancake dough.

Cut the bacon into small cubes, grate the cheese or cheese. You can take any lard or brisket. Immediately prepare the molds. Place a piece of butter in each. Place in an oven preheated to 220 degrees and heat for two or three minutes.

Take out the molds with hot oil and pour the batter into them. But you don’t need to fill it to the top; just fill it a little more than halfway. Then we put pieces of bacon in the central part, you can pepper it and sprinkle with herbs. Sprinkle cheese on top of everything.

We return the puddings to the oven and bake for about twenty minutes, but it’s still better to focus on the type of dish. The beautiful golden crust and the aromas in the air will tell the story.

When baking Yorkshire puddings, it is important not to open the oven door for at least the first 7-8 minutes. Also, do not rush to take the dish out of the oven immediately after cooking, let the crust get a little stronger, cool it gradually.

Those housewives who have cooked or at least heard about pancake buns or American popovers will be able to cook English Yorkshire pudding, since they are practically the same thing. But although these dishes are similar, there are still a number of features in preparation that allow the finished product to more than quadruple in size.

For classic Yorkshire pudding, products are required in the following proportions:

• 3 chicken eggs;
• 175 ml milk;
• 50 ml of drinking water;
• 125 g flour;
• salt to taste;
• vegetable oil for greasing molds

How to bake:

1. Before starting kneading, be sure to grease the cupcake or muffin pan with oil and place it in the oven, which should be turned on. The oven and molds should be very hot (220 degrees).
2. With the dough, everything is extremely simple: put all the ingredients in a bowl and mix with a mixer, whisk or fork. You should get a homogeneous liquid mixture, like for pancakes. The dough for this pastry can be made up to three hours in advance and refrigerated. Cold dough produces a fluffier pudding due to the sudden temperature change.
3. Quickly fill a hot mold for twelve muffins halfway, or maximum 2/3, with dough and return to the oven. After 15-20 minutes, take out the finished Yorkshire pudding.

Recipe from Jamie Oliver

In the third episode of the first series of his television show 30 Minutes Cooking, Jamie Oliver cooked a sumptuous hearty meal of roast beef, roast potatoes, glazed carrots, watercress and Yorkshire pudding.

To measure the required amount of ingredients, he did not need a scale; he used a measuring cup. It is important to note that the measuring cup used in UK recipes is 250ml. It may well be replaced by a thin-walled, faceted glass.

Ingredient ratio from Jamie Oliver's recipe:

• 1 measuring cup flour;
• 1 measuring cup milk;
• 1 pinch of salt;
• 1 egg;
• olive oil.

Bakery:

1. Pour a cup of flour into the bowl of a mixer or food processor, pour in a cup of salted milk and beat in the egg. Cover with a lid to prevent flour and milk from flying around the kitchen and mix for a few minutes.
2. Generously grease, actually pour, a muffin pan on a flatbed with olive oil. Then fill it with the prepared pancake dough and place it in the oven, preheated to 220 degrees.
3. When the dough in the molds has browned, all that remains is to shake out the “Yorkshire mischief-makers,” as The Naked Chef called them. Jamie Oliver's Yorkshire pudding is ready.

Roast beef with pudding

On English tables, Yorkshire pudding usually goes side by side with beef roast, which is also very simply prepared. Thus, a traditional Sunday lunch will be an ideal option for a working housewife, which will not only allow you to feed your family deliciously, but also not spend the entire weekend in the kitchen.

For roast beef you need to take:

• 1500 g beef tenderloin or rib;
• 30 g beef fat;
• 10-15 g of ready-made English mustard;
• salt and pepper to taste.

For puddings:

• 300 ml milk;
• 1 chicken egg;
• 125 g flour.

Algorithm of actions in the kitchen:

1. Rub a piece of meat with salt, pepper, mustard and fat. Then place it on a baking sheet covered with food foil and place it in the oven, preheated to 180 degrees.
2. Cooking time for roast beef in the oven will depend on the desired degree of doneness. For rare meat it will take 60 minutes, for medium-rare roast beef - 80 minutes, for well-done - 100 minutes. While the meat is baking, you need to baste it from time to time with the released juice and fat.
3. 45 minutes before the end of cooking, cover it with foil and move it to the lower level, and raise the temperature to 200 degrees.
4. The readiness of roast beef in accordance with the desired degree of roasting is determined by the juice released when pierced with a sharp knife or needle (bloody, pink or clear).
5. If the meat meets the housewife's expectations, it should be removed from the oven and allowed to rest for a while in foil, and in the meantime prepare the puddings.
6. Knead the pancake batter from milk, flour and eggs and keep it in the cold for some time, for example, while the roast beef is being prepared.
7. Fill half of the pudding molds with the chilled dough and bake at 200 degrees for 15-20 minutes without opening the oven.

Vegetables (carrots, potatoes and others) can complement meat and puddings. The British stew them without peeling them, simply washing them well, while our housewives can use more traditional recipes from their native cuisine.

How to cook in English?

If the product is less than 4 inches in height, then it is not a Yorkshire pudding. The British think so, and they know a few secrets on how to prepare small but tall puddings, crispy on the outside and airy on the inside, for Sunday lunch.

To prepare this pastry in English in compliance with all traditions, you need to take:

• 4 large eggs;
• 200 ml milk;
• 200 g wheat flour;
• 3 g salt;
• vegetable oil that can hold high temperatures (sunflower or rapeseed).

Sequence of work:

1. In a metal mold for 12 muffins, pour a one-centimeter layer of sunflower oil into each cell. Place the pan with oil in the oven and turn on the heat to 190 degrees.
2. Meanwhile, in a large bowl, whisk the eggs, milk with a pinch of salt and sifted flour. You should get a liquid batter that will flow from the spoon. The finished dough should be poured into a measuring cup with a spout to fill the molds with dough without sagging around the edges, since if they burn, they will prevent the products from rising.
3. Fill the molds with dough and place in the oven for 20-25 minutes. The door must not be opened at this time to prevent the baked goods from falling off. After this time, real Yorkshire puddings can be served.

Yorkshire pudding filling options

Thanks to the baking technology, a large cavity is created inside the buns, which can be filled with any filling to your taste.

As a savory filling for Yorkshire pudding, you can choose one of the following options:

1. Cheese with garlic and mayonnaise. Grind the cheese (any kind will do) on a fine grater, combine with garlic passed through a press and season with mayonnaise.
2. Potato and mushroom filling. Combine mashed potatoes with fried onions and mushrooms.
3. Ham, cheese and egg. Grate the cheese and hard-boiled egg, finely chop the ham into strips. Combine all ingredients and season with mayonnaise. If desired, you can add fresh herbs.
4. Chicken and mushrooms with cream. Prepare the julienne in advance, fill the buns with it, sprinkle cheese on top and put it in the oven or microwave for a minute so that the cheese melts.
5. Lightly salted salmon, fresh cucumber and cheese. Finely chop all the ingredients, sprinkle with lemon juice and the filling is ready.

Overall, Yorkshire pudding makes a great alternative to tarts and can be topped with any salad.

The neutral taste of the buns goes well with various sweet fillings, turning the pudding into a dessert.

You can fill the baked goods:

1. Curd cream. Blend cottage cheese, sour cream and powdered sugar to taste with a blender. You can add any fresh or canned fruit to this cream.
2. Fruit confiture with yogurt. Beat both ingredients with a mixer, or fill the bun in layers: first confiture, and top with yogurt.
3. Condensed milk with butter. Beat boiled condensed milk with soft butter into a fluffy cream. You can add chopped nuts if you wish.
4. Cream whipped with sugar or heavy sour cream. Berries and fruits also go well with this filling.

Cooking instructions

3 hours Print

1. First we make the dough - it is similar to shortbread dough in technology. Pour the flour into a deep bowl, chop the butter finely, add salt and fructose, 1 packet of baking powder and grind it all with your hands until it becomes sandy. Add sour cream and mix. The dough should come away from the edges of the dish, the walls of the dish should be clean, no sticking! Knead it, roll it into a bun, cover it with film - and let it sit (in the refrigerator, if possible) for about half an hour. Crib How to make shortbread dough

2. Now take a couple of glasses of cream (at least 20%), bring to a boil over low heat, add 2 tablespoons (without slides) of flour and stir until smooth (preferably with a whisk). Let cool (so that it is warm). Flour seeder tool Flour must be sifted even if you grind it yourself and guarantee the absence of lumps and pellets. Waking up through the sieve, the flour is loosened, saturated with oxygen, the dough rises better and then has a better texture. You can sift using any fine sieve or, for example, a special OXO seeder, which works on the principle of a meditative rocking chair.

3. Let's start filling - this will be real work! Let's start by cutting the onion into half rings and frying until golden brown in olive oil.
Now cut the chicken thighs into fairly large pieces (thigh - into 2-3 parts), the liver - in half along the bridle (no need to cut finely, everything will leak out!), cheese and ham into cubes, bacon - into small strips.
Crib How to cut onions

5. Place baking paper in a mold with high sides (so that a little sticks out from all the edges - you will need it to later remove the finished cake from the mold), grease it with butter (you can sprinkle breadcrumbs over the butter or dust it with flour), and place the rolled out dough on it. , the edges are higher than the sides. Now we lay out the filling: a layer of onion, evenly (not in layers!) everything that has been chopped is placed on it, so that everything is mixed together. Sprinkle with spices and pepper. On top is another onion. Fill the whole thing with prepared cream so that all the gaps are filled. Cover with the rolled out dough, lift the edges of the dough from the sides onto the “lid” and pinch it nicely (if possible!) (the British, by the way, don’t really worry about it!). brush with an egg beaten in a cup with a fork, pierce with a fork in three rows and quite often.
Tool Baking paper For even baking, it is better to place open pies and quiches in the oven on a wire rack, and to prevent the sauce boiling from the heat from dripping between the rods, baking paper will help. For example, the Finns produce a good one - it is quite dense and is already divided into sheets that are easy to get out of the box. And nothing more is required from paper.

6. The oven is already preheated to 200°. Place the mold in it for about 20 minutes, then reduce the heat to 160-180° and leave for one and a half to two hours (depending on the characteristics of your oven: the main thing is that it doesn’t burn on the bottom, although this dough burns quite difficult!). Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

7. Take it out when ready and let it sit right in the pan: the pie should be served cold, under no circumstances should you cut even a warm one - it will spread!

8. To remove it, when it cools down, pull the edges of the paper (then we tear the paper and carefully pull it out). We cut and serve. A decent piece is enough for 10-12 people, and you can’t eat more than one!.. Reviews can be anything: fatty, high-calorie, spicy, whatever, but if someone says that it’s tasteless, he will simply insult several centuries of history English cooking since Henry VIII...

Among the great variety of forms that English baked goods can take, Yorkshire pudding is one of the most interesting examples. And, moreover, perhaps the easiest to implement. It’s amazing what transformation ordinary pancake dough is capable of if you create certain conditions for it! This everyday magic never ceases to amaze me. And I still love watching what happens in the oven - just like I did a thousand Yorkshire puddings ago.

Well, maybe I got excited about the thousand, but I’ve been planning to tell about this wonderful invention of the British for a very long time. Moreover, I promised the recipe to some of you, my dear readers, a long time ago. And I even had literary illustrations ready - although, perhaps, not the most successful ones. But something always prevented me from finishing the job.

Some time ago I received a letter from a reader in which she, in particular, recommended that I pay attention to the work of James Herriot as a source of interesting details about the life of the Yorkshire countryside - including local cuisine. This turned out to be exactly what I was missing. To be honest, James Herriot’s books had never come into my hands before, although I had a general idea of ​​their content. Perhaps the fact is that in childhood and adolescence “books about animals” did not particularly captivate me - it only later became clear that in addition to animals there was a lot more there.

I've never been to Yorkshire before, but the name always conjured up in my mind a picture of a land as positive and unromantic as its pudding. I expected to encounter benevolent solidity, boredom and a complete lack of any charm. But under the groan of the old bus, I began to be convinced that I had made a mistake.

I started reading “About All Creatures - Great and Small” in translation and at the same time went into the original - already specifically looking for interesting gastronomic details. And almost immediately I came across a wonderful episode - a description of Sunday lunch in a family of farmers, with all its obligatory attributes, including Yorkshire puddings. I decided to note this point in the Russian-language text - and... I didn’t find it there.

Thus, I made an amazing discovery for myself: the book published in the USSR under the title “Of All Creatures Great and Small” is in fact a compilation of selected chapters from two original books by Harriot. Of course, there is a logic to this: in our country, Herriot was published as a kind of didactic manual - for career guidance of the younger generation. Therefore, many “unnecessary” details were calmly discarded. I began to study the issue further - and became completely confused. It seems that other Harriot books that have come out here are built on the same principle. In the end, I decided not to be boring and focus on what we have in Russian. Fortunately, a solid layer of “kitchen” realities has still reached us. Perhaps the most information on the topic can be found in the book “From the Memoirs of a Rural Veterinarian.” Yorkshire pudding also appears here in all its glory.

Sunday lunch included traditional roast beef and Yorkshire pudding. My wife had just placed a large chunk of pudding on my plate and was now pouring a meat sauce of indescribable aroma over it. After a typical Sunday morning for a veterinarian, busy darting from farm to farm, I was ready to eat an ox, and it occurred to me, as it has occurred more than once, that if I had the chance to introduce some foreign gourmet to the virtues of English cuisine, I would certainly treated him to Yorkshire pudding.
At the very beginning of lunch, thrifty farmers filled the bellies of their children and households with slices of Yorkshire pudding with meat sauce, using a sly joke: “Whoever eats more pudding gets more meat!” The latter was not entirely true, but the dish itself was divine.

Yorkshire pudding is an essential element of a traditional Sunday lunch, a faithful companionSunday roast- Sunday roast. In addition to it, the meat is usually accompanied by vegetables and a special sauce -gravy. Harriot never tires of repeating that Yorkshire pudding with this sauce is incredibly beautiful even without meat. Let me add: Yorkshire pudding is delicious even without sauce! But without a prescriptiongravyI still won’t leave you.

Sunday lunch (photo source)

Our today's hero is a great example of the transformations that the simplest products are capable of. Essentially, this is pancake dough: eggs, milk, flour. First you need to keep it in the refrigerator - at least 30 minutes, preferably an hour, or overnight. During this time, it should cool well to slow down the cooking process upon first contact with the hot oil. In addition, during this time the gluten in the dough will swell, which will also benefit the result. The second important point concerns the actual preparation. A fair amount of butter or fat is first placed in the pudding mold (or molds) and heated to a high temperature. The cold dough is poured into already hot oil and baked at a fairly high temperature. Due to this, a “miracle” occurs: the dough is quickly sealed around the edges, but does not stick to the walls of the mold; inside it is still liquid and mobile - and the pudding grows upward, doubling and tripling in volume.

My description may seem quite sophisticated, like the technology itself. But in reality everything is elementary. As for the technology, it didn’t just appear out of nowhere and is also very logical if you look into it. This is not a case where the chef deliberately went overboard to surprise everyone. Yorkshire pudding is an extremely pragmatic thing.

Historically, this was a way to save the fat that was rendered from meat during baking - and immediately put it to use. The meat was roasted on a spit over an open fire, the fat dripping down. Someone came up with the idea of ​​placing some kind of vessel down, and then pouring batter into it. This is the generally accepted version of the origin of the dish.

This photo is not about pudding, but about goose and potatoes, but imagine a dish with pancake batter instead of potatoes, and you will get the desired picture ()

In addition, it is known that later - in the 17th-18th centuries - meat was often baked in heavy, thick-walled molds with a lid, and in this case the dough was poured there, into this mold. Thus, the pudding was prepared in direct contact with the meat.

Over time, meat and pudding began to be cooked separately from each other. Obviously, this happened when kitchen equipment became closer to modern. Baking over an open fire became rare, and cleverly designed ovens and cooking surfaces appeared. But the task of maximizing the use of resources is relevant at all times. And if the housewife bakes a large piece of meat or a whole bird (no matter how), she still wants to use the “by-product”, that is, valuable fat.

When meat and pudding began to be baked separately from each other, more freedom appeared in the preparation of the latter. This was reflected, in particular, in its size. Originally, Yorkshire pudding was a large “pie” that was cut into pieces when served (or simply torn by hand). Now we have no restrictions in the choice of forms, and therefore we can bake portioned puddings, or even very small ones - several pieces per serving.

Some families preferred to have each person bake their own pudding in a separate round tin, but most homes baked one large pudding for everyone, cut into squares. Some liked the crispy edges, while others preferred the softer pieces in the middle.

Theoretically, there is a special mold for preparing portioned Yorkshire puddings - like a mold for portioned cakes/muffins. There are only four recesses in it, and they are large - approximately 10 cm in diameter. But it seems that now this form is rare, and usually, when you want to bake small puddings, you use just a universal muffin form. The main thing you should not forget is that the exact baking time will vary depending on the size of the mold. In my recipe it is indicated for small muffin-shaped puddings. If you decide to pour all the dough into one large mold, it is unlikely that it will have time to prepare in the same 20 minutes - you will have to find out the exact time experimentally.

Harriot's episode, which I found first (and then didn't find in translation), features portioned Yorkshire puddings - but big ones. For the main photo, I decided to recreate them. Although my Yorkshire puddings usually look like this:

As I already said, you can eat them just like that, without anything. They are quite suitable for independent buns. If you wish, you can fill them with any fillings - either savory or sweet.

The inner world of Yorkshire pudding

But, if we want to be closer to English realities, the best accompaniment is meat saucegravy.It is also, to some extent, a product of economy, since it is also prepared from what remains after baking the meat. In this case, it is a vegetable “pillow” on which the meat is laid out and soaked in its aromatic juices.

How to feed your family enough
Those who eat more pudding will receive more meat - this was announced to family members when they sat down to dinner. However, the housewife knew very well that a generous portion of crispy pudding squares with a delicious meat sauce would save expensive beef.

Both puddings and sauce are usually prepared just before consumption. After baking, the meat in any case needs to rest for about 20 minutes. During this time, you can prepare the sauce and Yorkshire puddings (the dough is made in advance and is only baked at this stage) to serve them as a classic addition to the meat. Well, puddings, in principle, can be prepared in advance (although there is little point in this). But this won’t work with the sauce, since it requires the vegetables with which the meat was baked.

Classic English sauce for meat (Gravy)

Although this sauce appears everywhere in the Russian translation as meat sauce, there is no meat as such in it. Moreover, it can be made vegetarian. To do this, you just need to bake the vegetables in the oven (after sprinkling with olive oil). The temperature can be made higher - even if they char a little. At the same time, they should bake well and become soft. Next, we act with them in the same way as described below. This method can be useful to us not only if we are vegetarians, but also when we just want puddings with sauce, and we do not plan to bake meat. By the way, chicken broth can be replaced with vegetable broth if desired.

Ingredients

• 2 large carrots
• 3 medium onions
• 3 celery stalks
• A few cloves of garlic
• Aromatic herbs to taste (and optional)
• Approximately 2 tbsp. l. with a heap of flour
• 200 ml red wine
• 800 ml chicken broth
• And also a piece of beef or poultry for baking (but they will not go into the sauce)
• Salt

Preparation

Pour into a gravy boat and serve hot. In the case of portioned puddings, the sauce can be poured directly into them, in the center. But you can also do the opposite: pour a little sauce onto a plate and dip pieces of pudding into it. However, I think you can figure it out for yourself!

Yorkshire puddings

James Herriot's book “From the Memoirs of a Country Veterinarian” is notable for the fact that in it descriptions of everyday realities are presented in the form of separate inserts - a kind of historical reference is obtained as the narrative progresses. Among these inserts there are many culinary recipes. There is, of course, a recipe for Yorkshire pudding.

To make Yorkshire pudding, place 120g flour in a large bowl, mix it with half a teaspoon of salt and make a mound of flour with a dimple in the centre. Break 1 large egg into the hole and gradually knead the flour with vigorous movements, adding 0.3 liters of milk little by little until you get a lump-free batter. Leave it for an hour. Then heat some fat in a 20 cm square tin, add 2 tablespoons of cold water to the dough and pour it all into the tin. Bake at 230°C for 25 minutes until the pudding has risen and is golden brown.

My recipe is slightly different from the one above, but only in details. It makes 12 portions of Yorkshire puddings, which are baked in a muffin tin.

Ingredients
(for 12 pcs.)

• 3 eggs
• 4 g salt
• 450 ml milk
• 185 g flour
• 70 g goose fat (or clarified butter)*

*Traditionally, Yorkshire puddings are made from fat and meat juices rendered when roasting meat or poultry. In the absence of such, I often use clarified butter - it gives a similar result, albeit without the meaty notes. It is better not to use ordinary (not melted) butter: it does not behave very well when exposed to high temperatures for a long time - it simply burns, covering the puddings with ugly dark flakes. It is also assumed that you can make Yorkshire puddings simply with odorless vegetable oil (including the usual sunflower oil), but I don’t have such experience, so I personally can’t say anything about it.

Preparation

We take it out of the mold. Sometimes it is a good idea to place the puddings on paper napkins to remove excess fat. But it’s still better to serve it piping hot. As the puddings cool, they fall a little, but still hold their shape, provided they have been well baked.

I hung up, rubbed my ear, and turned to Helen.
She raised her head and I saw the pained face of a woman, vividly imagining her Yorkshire pudding settling into shapeless ruins.
- But you can stay for a few minutes, right?
- Sorry, Helen, only seconds matter here! - A cow appeared before my eyes, thrashing around in pain and further damaging her broken leg. - Yes, and he doesn’t find a place for himself. No, you need to go immediately!
My wife's lips trembled:
- Nothing. I'll put it in the oven until you get back.
As I walked out, I saw Helen take my plate and turn toward the kitchen door. But we both knew it was the end. No Yorkshire pudding would last until I returned.