When I first decided to make a menu inspired by ALL CREATURES GREAT AND SMALL, I knew it had to include Yorkshire pudding. For one thing, the show is set in the Yorkshire Dales. Plus, main character Jim “eats [his] weight in Yorkshire puddings” at the Dobsons’ farm after he helps them out with their cows.

Making Yorkshire pudding is a bit of an art. I wanted to be sure I got it right, so I turned to this recipe from The Spruce Eats. The final results were amazing! The only major change I made was increasing the rest time. When I let the batter rest for several hours like the recipe suggests, I found that the finished puddings had a nice texture but not a strong flavor. I saw some recipes that called for an overnight rest, so I gave that a shot with the same batter as before. The final product was sooo rich and eggy—something special, truly worth the extra time!

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Yorkshire Pudding

 

INGREDIENTS:

• 4 large eggs
• approx. 3/4 cup milk
  • For me, it was 3/4 cup plus 2 Tbsp
• 1 pinch kosher salt
• approx. 3/4 cup flour
  • For me, it was 3/4 cup plus 2 Tbsp
• 2 Tbsp lard, beef drippings, or bacon drippings
• 2 Tbsp cold water

 

Makes 16-18 Yorkshire puddings

 

INSTRUCTIONS:

1. Crack eggs into a measuring cup. Note the measurement (for me, it was 3/4 cup plus 2 Tbsp).  Pour into a large bowl. Measure out an amount of milk equal to the eggs and pour into the bowl as well. Measure out an amount of flour equal to the eggs and set aside.
2. Add salt to the bowl and beat with a whisk or electric mixer on medium-low speed for 1-2 minutes until thoroughly beaten. Let rest for 10 minutes.
3. Sift in the flour. Beat for about 2 minutes until mixture has a texture like thick cream and no lumps. Let the batter rest for at least 3 hours. It’s even better if you cover and refrigerate it overnight, since this helps develop the flavor. I tried it both ways, and I think the overnight rest is worth it. It gives the puddings a delightfully rich, eggy flavor.
4. Preheat oven to 450°F. Place a pea-sized piece of lard into each opening in a muffin tin. Place in the oven for 2 minutes until the fat is smoking.
5. Thoroughly whisk cold water into batter. Fill muffin tin openings 1/3 full and place in the oven right away.
6. Bake for 20 minutes or until golden, puffed, and crisp. Transfer to a wire rack. Repeat with remaining batter until it is used up. These are best eaten fresh, while still warm and crisp.
7. Serve a plateful of Yorkshire puddings to Jim Harriott as a reward for helping the Dobsons with their cows.
   
   

   

   

    

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Check out my other recipes from
ALL CREATURES GREAT AND SMALL!

Skeldale House Sausage Rolls

Tristan’s Mini Shepherd’s Pie