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Breaking Bread: Yorkshire Puddings

6th November 2017 Posted by: Nina Napier - Editor

IN this series, we will be hearing from contributors all over the world about dishes that are important to them. This article is from Nina Napier, from the UK, who shares a recipe for a traditional dish. If you’re interested in contributing your favourite dish or meal, contact Sarah at sarah@studentworldonline.com.

YORKSHIRE is the largest county in the UK covering a massive 2.9 million acres. It is famous for its beautiful scenic landscapes, it's rich tapestry of historical heritage and its signature dish: Yorkshire puddings.

Roast-dinner-yorkshire-pudding-recipe-student-world-online
Yorkshire puddings are often the centrepiece of a traditional British roast dinner

Modern UK cuisine takes many of its influences from other international countries yet a few staple dishes will always remain inherently ‘British’ including fish and chips, the ‘full English’ breakfast and of course, the traditional roast dinner.

The roast is a meal that will traditionally be served on a Sunday and will be shared by the whole family. It will include variations of the following: roasted meat/nut roast, roast potatoes, and accompaniments such as stuffing, vegetables and gravy (a rich, dark sauce to be poured on top). Vegetables such as roast parsnips, Brussels sprouts, peas, carrots, and broccoli are included and can be cooked in different ways; for example, cauliflower or leeks accompanied by a cheddar cheese sauce. The savoury tasting Yorkshire pudding, in all of its glory, is the centrepiece of the roast dinner. It is, in my opinion, the tastiest item on the plate (second to roast potatoes) and it’s the thing I long for all week.

The recipe for Yorkshire puddings was first devised by cooks in the North of England as they wanted to use the fat that dropped in the dripping pan to cook a batter pudding while the meat roasted. A recipe for ‘dripping puddings’ was published in 1737 and then renamed to Yorkshire puddings in 1747. Centuries later the name remains, although modern cooking methods mean that they are now bigger and fluffier than their flat predecessors.

Filey, North Yorkshire

My family are from near Scarborough in North Yorkshire, which was Britain's first seaside resort, establishing itself in 1626. I love a long walk by the ocean and even when it’s the coldest (it can be as low as 4 °C) I know there’s a big comforting roast dinner waiting, complete with my favourite Yorkshire puddings, to share with my family when I get home.

My Auntie’s Yorkshire puddings are the best in the world and she has agreed to let me share her recipe with you:

 

Auntie Sue’s Yorkshire Puddings.

If you give the recipe a try, please post a picture on Instagram or Twitter and tag us and use the hashtag #StudentWorldOnline. We’d love to see your creations!

Ingredients

  • 200g plain flour
  • 3 eggs
  • 300ml milk
  • 4 tbsp vegetable oil

 

Method

Find a large mixing bowl and put the flour and some seasoning into it. Add the eggs one by one and slowly whisk the milk until the batter is smooth.

It’s best to chill the batter in the fridge for as long as possible (no more than a day)

Heat oven to 220C/180C fan/gas 7.

Using a 12-hole muffin tin, pour the oil into the individual holes and heat the tin in the oven for five minutes to heat it up. Then, carefully ladle the batter into the tin holes.

Bake for 30 minutes until well browned and risen.

 

There you have it, the perfect Yorkshire pudding!

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Auntie Sue's Yorkshire Puddings

 

Check out this modern take on the Yorkshire pudding:

 


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