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📝 Description
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🥘 Ingredients
1-1/2 pint of milk, 6 _large_ tablespoonfuls of flour, 3 eggs, 1 saltspoonful of salt. [Illustration: YORKSHIRE PUDDING.]
👨🍳 Method
Put the flour into a basin with the salt, and stir gradually to this enough milk to make it into a stiff batter. When this is perfectly smooth, and all the lumps are well rubbed down, add the remainder of the milk and the eggs, which should be well beaten. Beat the mixture for a few minutes, and pour it into a shallow tin, which has been previously well rubbed with beef dripping. Put the pudding into the oven, and bake it for an hour; then, for another 1/2 hour, place it under the meat, to catch a little of the gravy that flows from it. Cut the pudding into small square pieces, put them on a hot dish, and serve. If the meat is baked, the pudding may at once be placed under it, resting the former on a small three-cornered stand.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Yorkshire Pudding recipe from Mrs. Beeton this week, and I must say, the simplicity of it was a delightful surprise. The key to its success, I found, was in the technique of baking it first and then placing it under the meat to catch the drippings. This imbued the pudding with a savory depth that I hadn't anticipated from such humble ingredients. I loved that this pudding was a blank canvas for the flavors of the roast. The beef dripping added a richness that was incredibly satisfying. This recipe is perfect for the weeknight cook who wants to elevate a simple roast with a touch of Victorian charm. The next time I make a Sunday roast, I'll be sure to include this pudding, basking in the gravy beneath the bird.
