Easy Healthy Yorkshire Pudding Recipe2020-08-11
- Yield: 8
- Servings: 6-8
- Prep Time: 10m
- Cook Time: 40m
- Ready In: 50m
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This information is per serving.
Easy healthy Yorkshire pudding recipe. Very popular pudding baking in the oven. This delicious recipe belongs to English cuisine.
You need only a few ingredients to bake it!
Yorkshire pudding served the same purpose in Yorkshire that pasta served in Italy-to fill up hungry people before the meat and make it go farhter. In some places, it was served with the meat juices before the roast, and with syrup afterward.
For many people, Yorkshire pudding is still the best thing about roast beef. You can bake it in muffin cups to make individual ones (called popovers in New England). But in England, it is usually baked in the pan in which the meat has been roasted. You get a large pudding with different textures-light and crispy around the edges, and soft and soggy in the middle, not everyone’s cup of tea but my personal favorite.
The trick to successful Yorkshire pudding is in the mixing-just enough to get a smooth better; if you mix too much the pudding will be tough. It also helps to let it stand for an hour before you bake it ( to relax the glutens that have developed in the mixing). The method described below sounds awkward but is really quite easy and extremely delicious. So, enjoy it!
Easy Healthy Yorkshire Pudding Recipe
- 1 ½ cups all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- pinch of ground nutmeg
- 3 large eggs
- 1¼ cups (310 ml) whole milk
- 1¼ cups (310 ml) water
- 1/4 cup (60 ml) beef fat or oil
In a large bowl, combine all-purpose flour, salt, black pepper, and ground nutmeg. Mix well and make a well in the center with your hands. Break the eggs into the well and mix them up with a fork.
In another mixing bowl, mix water and milk together; pour about 1/4 of the mixture on top of the eggs, and beat them together with a fork. Gradually widen your mixing stroke to draw more flour into liquid; when it starts to get thick, add more liquid. Continue mixing, drawing more flour in, and adding more liquid until all the liquid has been added and the batter is quite smooth. If it still a bit lumpy, strain it through a sieve into another bowl. Set aside for 1 hour.
Preheat your oven to 450 F (225 C). Pour a 1/4 teaspoon of beef fat or oil into each muffin cup. Put the pans into the oven and let them get really hot (about 8 minutes).
Remove from the oven and pour in the batter-the cups should be about 1/2 full-the large dish will have about 1/3 inch on the bottom. Return to the oven and bake at high heat for 15 minutes. Reduce heat to 350 F and bake for a further 5-10 minutes for small and 20-30 minutes for the large.