Yorkshire pudding - a cult English bakery, comes from the culinary traditions of the County of Yorkshire. This Yorkshire pudding is not similar to what we understand by traditional English puddings, it is prepared (baked) from batter (batter). The correct Yorkshire pudding should be light, airy, gentle inside and crispy on the outside. In addition, according to the British Royal Chemical Society's 2008 decree, this dish can not have a height of less than 4 cm. The pudding stick is made from eggs, wheat flour and milk, possibly with the addition of spices and dried herbs. Usually baked small Yorkshire puddings, they are traditionally served hot as part of a Sunday lunch with roast beef and gravy, stewed vegetables, sometimes with fish.
Recipe sources
Historically, the Yorkshire pudding was coined as a convenient and profitable way of baking puddings at the same time as roasting meat. Fat from the roasting meat dripped on a pallet with puddings - so everything was ready faster. For the first time the recipe of the so-called dripping pudding was published in 1737. In 1747, Hannah Gleis published the book "The Art of Cooking with Explanations", in which this famous woman cook published her options for cooking a dish called "Yorkshire pudding".
English Sunday lunch
Yorkshire pudding is a part of the traditional definition of "lunch in English" and in some cases is served up to the main meat dish. After eating puddings, the main meat dish is served (often with béchamel sauce) with vegetables and herbs. However, this is a Sunday or a festive occasion. In the family version, puddings are served immediately to the first or second course after snacks, simply instead of bread. By the way, although sweet puddings are not a tradition, today the sweet version is also often prepared for a children's table.
How to prepare yorkshire pudding?
Ingredients:
- 0.3 cups of milk;
- 0,3 cups of wheat flour per one chicken egg (a cup is a standard measure of volume corresponding to 250 g).
Preparation
The form of batter is unusually simple, it is even possible for beginners to cook. At present, Yorkshire puddings are baked as follows: they pour eggs of medium density from flour, milk and eggs into refractory shapes, in which oil is boiled (usually forms for baking muffins and muffins).
Cooking dough for pudding
In fact, it's quite easy even in an ordinary kitchen to cook a real yorkshire pudding. The recipe is very simple.
Ingredients
- 2 chicken eggs;
- 300 ml of milk;
- 1 teaspoon of vegetable oil per form with a volume of 100 ml;
- a glass of flour;
- a pinch of salt;
- a little ground black pepper (to taste).
Preparation:
Flour sift into a bowl (optional), add salt, a little pepper and mix thoroughly. Make a groove in the center of the hill of flour. We beat eggs and milk. Gently pour the milk-egg mixture into the flour. We beat the batter well to a homogeneous consistency (it can be a mixer). We cover the container with the dough and put it in the refrigerator (but not in the freezer compartment) for an hour.
Bake pudding correctly
Preheat the oven to medium-high temperature (220 ° C approximately). We use silicone molds for muffins: put the mold on a pallet, pour