Right & propper Yorkshire Puddings

Well, considering that summer is barely on the doorstep, and the cool chill of damp Vancouver spring is still hanging about, it seems appropriate to post something within the realm of comfort food.  So here you have it, Yorkshire puddings like my mom, and my wee Scottish Grandma, and lord know who before her, used to make (and still do in my mom’s case!)

The very first recipe for Yorkshire Puddings appears in the glorious, 1737 edition of The Whole Duty of a Woman, whose goal was to teach ladies, aged 16 to 60, how to act and otherwise behave as a proper woman of the times.

‘Make a good batter as for pancakes; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton, instead of a dripping pan, keeping frequently shaking it by the handle and it will be light and savoury, and fit to take up when your mutton is enough; then turn it in a dish and serve it hot.’

Maybe one day I’ll try it that way but until then I’ll stick to my mom’s recipe which is light and fluffy and so much better than any Yorkshires I’ve ever had.

Mom’s Yorkshire Puddings

  • 2 eggs, well beaten
  • 1 cup sifted all-purpose flour
  • 1/2 tsp salt
  • 1 cup milk
  • 1 Tbsp butter or margarine, melted, or drippings from your roast

This recipe makes 12 light, fluffy, golden, hollow puddings!

Combine the eggs, flour, salt and 1/3 of the milk in a bowl. Beat slowly with a rotary beater until all of the flour is moistened, about 1/2 minute. Scrape down the sides of the bowl. Slowly add the remaining milk and butter. Beat vigorously 1/2 minute longer. The batter should look like and be about the consistency of heavy cream.

The best way to bake Yorkshire puddings is to grease your muffin tin with hot dripping fat from your roast pan.  Add a little bit to each cup of your muffin tin right before adding the batter (add batter to about 1/3 full).  Be sure not to burn yourself!  If you don’t have drippings, use the melted butter. Bake for 30 to 40 minutes at 425 degrees and do not, whatever you do, open the door during those first 30 minutes of baking!  If you do, you may end up with flat puddings.

I hope that your roast and gravy is as delicious as my mom’s, and that this extended spring we’re having in Vancouver becomes, and remains for a while, actual summer.


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