A classic Yorkshire pudding - easy, impressive and evil!
By Liane Arno
WHEN Matt and I travelled to England some years back we ate really well. Now don’t guffaw as English food is not known for its interesting flavours. Reluctantly, as a Pom, I have to admit you would be right. But we had some of the best Indian food, including eating at one fabulous restaurant in the vaults of Bath’s old railway arches. In fact there are more Indian restaurants in London than there are in New Dehli or Mumbai.
WHEN Matt and I travelled to England some years back we ate really well. Now don’t guffaw as English food is not known for its interesting flavours. Reluctantly, as a Pom, I have to admit you would be right. But we had some of the best Indian food, including eating at one fabulous restaurant in the vaults of Bath’s old railway arches. In fact there are more Indian restaurants in London than there are in New Dehli or Mumbai.
An aebleskiver pancake ball baking tray makes a good Yorkshire pud. Anyway, I am not here to tell you about Indian food but the classic Yorkshire pudding. I had made it many times in the past as a side to the good old Sunday roast beef. I would make a batch in a lovely old cast iron baking tray that seemed perfect for it. I don’t know if it is true or not but I believe my baking tray is Danish in origin and used to make aebleskiver pancake balls. So there you have it - three countries mentioned in one fell swoop. Never say it is not a small world.
Back to Britain. In London we ordered a pub meal of bangers and mash expecting the Yorkshire pudding to be on the side but instead finding the meal was surrounded by its own embracing puffed up piece of heaven. For years I meant to try and replicate it but I thought it would need a special baking tray and a lot of patience and practice, neither of which is my strong point.
Finally I got over my worries and had a go. What fun! So easy, so impressive – and so evil!
Whisk in an electric mixer until frothy:
When you have the rest of the meal prepared preheat your oven to 200°C.
The traditional way of course is to use dripping or lard but oil is ok as well (just not as evil). Either way put ¼ cup of your cooking medium into a high sided roasting tray. I used a circular one but rectangular is also good – about 25 by 35cm.
Pop into the oven and when it is steaming hot bring it out of the oven and pour in the batter. Trust me it looks terrible now but in 25 minutes time it will be all puffed up and golden and ready for you to chuck your bangers, mash and peas in.
Who said you can’t be romantic sharing a plate of comfort food?
PS. No sneaky looks or your Yorkshire pudding will resemble a pancake.
Back to Britain. In London we ordered a pub meal of bangers and mash expecting the Yorkshire pudding to be on the side but instead finding the meal was surrounded by its own embracing puffed up piece of heaven. For years I meant to try and replicate it but I thought it would need a special baking tray and a lot of patience and practice, neither of which is my strong point.
Finally I got over my worries and had a go. What fun! So easy, so impressive – and so evil!
Whisk in an electric mixer until frothy:
- 4 eggs
- 150g plain flour
- 150ml milk
- 50ml water
When you have the rest of the meal prepared preheat your oven to 200°C.
The traditional way of course is to use dripping or lard but oil is ok as well (just not as evil). Either way put ¼ cup of your cooking medium into a high sided roasting tray. I used a circular one but rectangular is also good – about 25 by 35cm.
Pop into the oven and when it is steaming hot bring it out of the oven and pour in the batter. Trust me it looks terrible now but in 25 minutes time it will be all puffed up and golden and ready for you to chuck your bangers, mash and peas in.
Who said you can’t be romantic sharing a plate of comfort food?
PS. No sneaky looks or your Yorkshire pudding will resemble a pancake.