Life is a bit repetitive these days. But we all have to eat, so I encourage you to use this time to cook new things you’ve never made before. You can do it, be daring, be bold, be different–try this! Yorkshire pudding is one of the most traditional British dishes there are, although the origins of its creation remain murky even to this day. What has been discovered are recipes, some of which that date back to the early 1700’s.
The very first recorded recipe appeared in a book called “The Whole Duty of a Women“ (don’t get me started on that title) from 1737. In it a recipe called “A Dripping Pudding” can be found. This recipe is incredibly similar to Yorkshire Pudding, using drippings from a spit-roast meat, butter and a traditional pancake batter. The recipe, made stovetop, is shaken until light and fluffy and served hot.
The second recorded savory pudding recipe appeared in 1866 in “The Art of Cookery Made Plain and Easy” by Britain’s most famous food writer, Hannah Glasse. The mention of this dish by Glass is ultimately what launched this puddings popularity.
The name “Yorkshire pudding” has often confused people. To start, it is a savory dish and not served at the end of a meal (like a dessert pudding) but historically before the main course and typically with gravy. But that was long ago. These days Yorkshire pudding is most commonly served alongside beef, often a Sunday roast or prime rib roast as British tradition has it.
Traditionally, Yorkshire pudding is cooked in a large, shallow tin then cut into smaller pieces. Modern recipe often make this classic dish in individual serving sizes, but I prefer to make make it in a cast iron pan, for a more rustic feel. With just a few basic ingredients like flour, eggs, milk and salt, this British favorite has staying power like no other.
Today, Yorkshire pudding is just as popular as ever; this simple dish with a cult-like following, gained a worldwide reputation and shows no signs of disappearing anytime soon. Considered a go-to dish for any holiday meal, but also an ideal one for lockdown cooking when many ingredients can be hard to come by. With its effortless preparation, this savory pudding may just become a new family favorite.
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup milk
- 2 tablespoons unflavored coconut oil (or similar)
- 1 tablespoon unsalted butter
- Step 1 Preheat the oven to 450 degrees F.
- Step 2 In a small mixing bowl add the flour and salt, mix well. In a second small bowl add the eggs and milk and beat well. Add the dry ingredients and mix to blend. Set aside.
- Step 3 Add the coconut oil to a 8-inch cast iron skillet and place in the oven for about 5 minutes. When hot, carefully pour in the batter and bake until puffed, about 20 minutes.
- Step 4 Remove from the oven, top with a tablespoon of butter and serve at once.
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