According to legend, Yorkshire Pudding has been around since the 15th century with the War of the Roses.
However, the earliest written receipt for Yorkshire Pudding that I could find was from the 18th Century:
Hannah Glasse's recipe from 1747:
"A Yorkshire Pudding.
Take a quart of milk, four eggs, and a little salt, make it up into a
thick batter with flour, like pancake batter. You must have a good piece
of meat at the fire; take a stew-pan and put some dripping in, set it
on the fire; when it boils, pour in your pudding; let it bake on the
fire till you think it is nigh enough, then turn a plate upside down in
the dripping-pan, that the dripping may not be blacked; set your
stew-pan on it under your meat, and let the dripping drop on the
pudding, and the heat of the fire come to it, to make it of a fine
brown. When your meat is done and sent to table, drain all the fat from
your pudding, and set it on the fire again to dry a little; then slide
it as dry as you can into a dish; melt some butter, and pour it into a
cup, and set it in the middle of the pudding. It is an excellent good
pudding; the gravy of athe meat eats well with it."
My Modern Interpretation of this Recipe:
3 eggs
3/4 cup milk
3/4 cup flour
3/4 tsp salt
1/4 cup beef or pork fat, or melted butter, or canola or olive oil
Instructions:
Mix
ingredients together. Preheat oven to 400ºF. Let the batter sit for at
least 30 minutes to an hour. Put the animal fat / melted butter / oil in
the pans. Bake for 5 minutes. Then, put the batter in the pans and bake
for 10-15 minutes. Enjoy!
Picture credits:
- The Art of Cookery Made Plain and Easy: https://en.wikipedia.org/wiki/The_Art...
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