Traditional Yorkshire Pudding

As legend has it, Yorkshire puddings were traditionally cooked in a pan of fat, at the bottom of a hearth, underneath a large piece of roasting beef. The smoky heat from the fire, along with all the other goodness dripping into the pan from the meat, must’ve made for quite a delicious pastry. Though limited by modern ovens, we can still come close to the original by using real rendered beef fat, without which you’re just eating a popover.

Step: 1

Whisk eggs and salt together in a bowl until light and frothy. Whisk in flour and milk until smooth and lump-free; batter will be thin and barely coat the back of a spoon.

Step: 2

Transfer batter to a 4-cup measuring cup and chill in the refrigerator, at least 15 minutes.

Step: 3

Preheat oven to 400 degrees F (200 degrees C).

Step: 4

Fill each cup of a 12-cup nonstick muffin tin with 1 tablespoon melted beef fat; use your finger to grease the sides and tops of the cups. Place the muffin tin on a baking sheet.

Step: 5

Heat in the preheated oven on the middle rack until fat is smoking hot, 10 to 15 minutes.

Step: 6

Remove from the oven and fill each muffin cup halfway full with batter.

Step: 7

Bake pudding in the preheated oven until browned and fully puffed, about 25 minutes more. Remove from the oven and immediately poke a hole in the center of each to release steam. Serve hot, warm, or room-temperature.

Per Serving: 103 calories; protein 10g; carbohydrates 8g; fat 3.2g; cholesterol 81.5mg; sodium 198.2mg.

The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.