Introduction To Yorkshire Pudding
The Yorkshire pudding was invented by the cooks in the northern England.The cooks invented it when the wheat flour came into general use .The cooks decided to make optimum use of the fat drippings from the meat when the meat is being roasted.During the roasting the meat whether it is beef,mutton drip some liquid which contains fats and these cooks make use of this dripping to make the batter pudding by adding the eggs milk bread flour butter etc.The first recipe related to Yorkshire pudding named as “the dripping pudding” was published in 1737 in a book named as “the whole duty of a woman”
Originally the Yorkshire pudding was served as a first course of the meal before the main course of meal to dull the appetite of the guests because the cost on the making of this pudding was less as compared to other meat dishes so this pudding is given to the diners so that after eating this pudding their appetite become dull and they will not each so much of the expensive meat dishes.
Yield: 50 portions Each portion: about 3 by 4 inches
Step One To Prepare Yorkshire Pudding
Ingredients
Eggs whole 20
Milk 2 qt
Bread Flour 2 lb
Salt 1 oz
Butter melted 24 oz
Method
- Break eggs in mixing bowl: beat well.Add milk : mix well.Add flour and salt ;beat until smooth.Beat in melted butter.
Step Two To Prepare Yorkshire Pudding
Ingredients
Drippings from the roast beef (fat only) 24 oz
Method
2. Place 12 oz drippings in each 2-15-by 18-inches baking pans.Place pans on the range and when smoking hot , divide batter evenly between pans.
3. Place pans in oven at 375°F on lower shelf or bottom of the oven .Do not open the door for 25 minutes.Total cooking time about 35 to 40 minutes.Remove from oven and drain excess fat by tipping pan to pour off excess.Cut in squares to serve,25 portions per pan.
