Perfect Yorkshire Pudding

Southland Times, Issue 22011, 10 May 1933, Page 9

Perfect Yorkshire Pudding

“Yorkshire,” meaning the famous pudding that has for decades accompanied the traditional English joint of roast beef to table, or even, in those households where domestic economy is carefully studied, preceded the meat and served as a course all to itself, represents one of the most distinctive branches of English cookery. A dish in such universal demand, as is only to be expected, has its controversial aspects. Families cling to their own special method of mixing, baking, and serving the pudding, and look coldly on the rival formulas presented by the “in-laws” and friends. Actually there are wide variations in the Yorkshire pudding, and “perfection” may be presented in that which is brown and deliciously crisp, that which is golden in hue and light as a feather, or the pudding that is of a soft consistency and delicate creamy colouring—it is all a matter of taste, and one on which the best-regulated families are well advised to differ as amiably as may be. Here is one “extra specially” good recipe, handed down in one family for generations: The quantities are for six persons: 12oz. flour, 3 eggs, 1J pints new milk, teaspoonful of salt, dash of cold water. Whisk eggs for five minutes in a wooden bowl; add flour and salt, with enough milk to make a stiff batter; beat vigorously with a wooden spoon for fifteen minutes; thin the batter with the remainder of the milk, finally add dash of cold water. Pour batter into a (hot) baking tin, in which a 61b joint of good English beef has already been baking for three-quarters of an hour. The beef must be placed on a metal “horse” over the batter, so that the rich gravy from the joint may drip into centre. Cook in a hot oven for one hour. “Just A Top And A Bottom.” Take 4oz flour, half pint milk, quarter teaspoonful salt, one egg. Method.—(l) Sift flour and salt together; (2) pour beaten egg in centre; (3) stir, adding half the milk gradually; (4) beat ten minutes; (5) add remainder of milk, and allow to stand one hour; (6) pour into a hot and well-greased dripping tin, and bake in a quick oven about half an hour, turning over pudding during baking, so that both sides are brown. Serve at once. Batter for puddings and pancakes should be made an hour or more before using, to soak and swell out the grains of flour, and so the batter becomes lighter. If this recipe is followed correctly you will have a pudding as described by Jess Oakroyd in “The Good Companions.” “Light as a feather, crisp and bram, just a top and a bottom wi’ no custardy stuff in t’ middle.” Further, “a Yorkshire pudding is eaten by itsen and not mixed up wi’ meat and potaters, all in a mush.” Individual Puddings. Put three tablespoonfuls of flour in a basin, break one egg in centre of flour, mix gradually with a small breakfast cup of milk, add a pinch of salt, beat well for several minutes with a tablespoon. Have three or four round tins with dripping in very hot, pour mixture in, bake for twenty minutes in hot oven, when puddings should be 2in high. Finish Under Joint. Ingredients: 4oz flour, 1 pint milk, 1 egg, pinch of salt. Put the flour and salt into a basin, make a hole in the middle of the flour, break in the egg, stir in the flour from sides, adding a little milk gradually till a smooth, thick batter. Beat well with wooden spoon, stir in the rest of the milk, and let it stand to allow grains to swell. jPour into a hot greased tin and bake J hour. When the pudding has set and risen place the roast meat over it (to finish cooking). This improves it very much.