Monday, July 12, 2010

Yorkshire Pudding

It is weird to first get introduced to Yorkshire Pudding. In Indonesia, I was brought up learning that a pudding is a gel-like type of food using gelatin as the main ingredient. But the English pudding appears to be a type of light bread. Here is my first attempt to bake it.

Country of origin: England
Servings: 12
Taken from Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals

  • 285 ml milk
  • a pinch of salt
  • 115 g of flour
  • vegetable oil
  1. Whisk together the milk, salt and flour until smooth.
  2. Leave it for 30 minutes to make the texture even smoother.
  3. Warm the oven to its fullest temperature, put empty muffin pan inside to warm it up. In the picture above I used small disposable baking pans as my muffin pan mysteriously disappeared.
  4. When it is hot, pour a table spoon of vegetable oil in each hole of the pan.
  5. Wait 5 minutes, and carefully but quickly take the muffin pan halfway out and pour the batter.
  6. Close the oven carefully, don't slam the door!
  7. After 15 minutes, the Yorkshire will be ready with crunch on the top and fluffy on the inside. If you want to make it crunchy all the way, put the temperature down to 150 degree celcius and leave it there for another 10 minutes.
Tips: It is better to use the muffin pan only for Yorkshire pudding. Clean with kitchen paper after use and do not wash it. The quality of the pudding will improve everytime you make it.

Normally Yorkshire Pudding is eaten with roast dishes. But it is also lovely with sweet treats. I proved it by eating it simply with refined sugar on top and a little bit of whipped cream. Yum.


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