What is Yorkshire Pudding? Thanks?

Answer 1

YORKSHIRE PUDDING

3/4 c. flour
1/2 tsp. salt
2 eggs
1 c. milk
4 tbsp. oil

Beat flour, salt, eggs, milk together until very smooth, scraping bowl occasionally. Refrigerate 2 hours or longer. Heat oven to 450 degrees. Measure oil into 8 x 8 x 2 inch square Pyrex pan. Heat for 2 minutes. Pour batter into pan and bake for 20-30 minutes. Do not open door. Serve immediately.
When fresh from oven good Yorkshire pudding is a puffy irregular shaped golden mass, unlike any other baked dish. On standing a few minutes, the surface settles more or less evenly and when cut the outer crust is tender, crisp and center soft and custardy.

Serves 6

I mke mine in a muffin pan.

Answer 2

Yorkshire pudding is an English savoury dish made from batter. It is most often served with roast beef, or any meal in which there is gravy, or on its own. Gravy is considered an essential accompaniment by many, and when the pudding is eaten as a starter (see below), onion gravy is usually favoured above other alternatives. It may have originated in Yorkshire, but is popular across the whole of the United Kingdom.

Yorkshire pudding is cooked by pouring batter into a preheated greased baking tin containing very hot oil and baking at very high heat until it has risen. A fine recipe uses 1/3 c flour and 1/3 c milk per egg.

Traditionally, it is cooked in a large tin underneath a roasting joint of meat in order to catch the dripping fat and then cut appropriately. Yorkshire pudding may also be made in the same pan as the meat, after the meat has been cooked and moved to a serving platter, which also takes advantage of the meat's fat that is left behind. It is not uncommon to cook them in muffin tins, using 2+ tbs batter per muffin, with 1-2 tsp oil in each tin before preheating pan to very hot. Wrapped tightly, Yorkshire Puddings freeze and reconstitute very well.

Today individual round puddings (baked in bun trays or small skillets) are increasingly prevalent, and can be bought frozen.

The Yorkshire pudding is a staple of the British Sunday dinner and in some cases is eaten as a separate course prior to the main meat dish.

Answer 3

My family won't let me make a roast beef dinner without Yorkshire pudding.I make individual ones,and fill them up with gravy.They were typically served first to fill you up when the roast was expensive and small.
Preheat muffin tin coated with vegetable oil until very hot
batter:
3/4 cups flour
3/4 cup liquid-half milk,half water
1 egg
pinch of salt
Place a spoonful of batter in each tin,cook until cup forms and are golden brown

Answer 4

A favorite. It is a flour batter much like a popover recipe except instead of the butter, you use the drippings from the roast once it is done and briefly reheat the drippings until they pop before pouring in the batter. They usually take 20 minutes on 400 in a muffin pan. They are very moist and tasty.

Answer 5

It is a cooked batter that is usually served with Roast beef . If made correctly its rather nice . you must heat the oil quite hot in the oven before pouring in the batter and it puffs up and goes crispy on the outside. I usually make individual ones in muffin or patty pans.
3 ounces of flour 1 egg .300ml of milk pinch of salt beat it well then allow to stand about an hour before baking

Answer 6

its pudding from yorkshire

Answer 7

its s type of pudding that when you taste it you'll become addicted!

Answer 8

its a batter that rises in a tin and crisps up.

Answer 9

It is like popovers