British
Yorkshire Pudding
“A golden, puffy delight with a crispy exterior and airy centre, perfect for mopping up rich gravy.”
Medium1 hour
Where it comes from
Hailing from Yorkshire, this humble side dish was once a thrifty way to fill up before a Sunday roast in the 18th century.
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On the Palate
What goes into it
How it's made
- 1
Preheat the oven to a high temperature.
- 2
Mix flour, eggs, and milk to form a smooth batter.
- 3
Heat beef drippings in a roasting tin until smoking.
- 4
Pour the batter into the hot tin.
- 5
Bake until puffed and golden.
