As a thick in arm thick in 'ead Yorkshireman I decided to bring some "culture" to our friends across the Pond !
THE HISTORY OF THE YORKSHIRE PUDDING !
Yorkshire pudding began as thrift, not Sunday-lunch theatre. Northern cooks set a pancake batter of flour, eggs and milk under spit-roasting meat so the dripping was not wasted. The 1737 book The Whole Duty of a Woman printed the first known recipe as โa dripping puddingโ: hot buttered pan, batter shaken beneath a shoulder of mutton, served when the joint was done. Ten years later Hannah Glasse, in The Art of Cookery Made Plain and Easy (1747), published it as โYorkshire puddingโ and made the name stick. Coal fires in the north ran hotter than wood, which helped the batter crisp. Early puddings were flatter than todayโs puffs. They were eaten first, with gravy, to blunt hunger before the expensive roast. Only later did they sit beside beef as the centrepiece of the Sunday dinner. Individual tins are a later convenience; the old method was one large tray. The same batter, with sausages, became toad in the hole.
Recipe that rises (12 puddings)
140 g plain flour, 4 large eggs, 200 ml whole milk, pinch of salt, 4 tbsp beef dripping or flavourless oil.
Whisk flour and salt. Beat in eggs until smooth, then milk. Rest the batter at least 30 minutes (overnight in the fridge is better; bring back toward cool room temperature). Heat the oven to 230ยฐC (210ยฐC fan). Put a teaspoon of fat in each hole of a muffin tin and heat 10โ12 minutes until the fat is smoking. Working fast, pour batter in to half-fill each hole. Do not open the door for 20โ22 minutes. They should be deep gold, crisp and hollow. Serve at once.
The rise comes from steam in a thin, well-rested batter hitting ferociously hot fatโnot from baking powder. Cold tin or timid oven is what keeps them flat.
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@BlondieBear625@PaulCAmerica1st@mc_swa49166 Ya it really is it keeps taking the people I talk to all the time lots of my friends I donโt see their posts and they donโt see me