Sunday has always been a family day to me. One traditional dish that I have fond memories of, especially on a wet and windy winter’s day, was a roast dinner with home made Yorkshire Puddings accompanied with a fresh mint sauce.
Although this lovely staple regional food is highly regarded it is very simple to do.
This is the recipe that has been passed on down through time to my Aunty Mary who then gave it to me.
The first recorded reference to this versatile savoury pudding was in the early eighteenth century, when it was described as ‘dripping pudding’ but I suspect it had been used for a long time before that. It started as a way of using up the dripping fat from the roast with a simple batter to make a filling accompaniment to the meal.
Ingredients
4 eggs
200 ml whole milk (you can use semi-skimmed)
200 grams plain flour
pinch of salt
one tablespoon of cold water
Method
Heat up an oven to 200C
Whisk the eggs until light and fluffy in a bowl and then whisk in the milk. A hand whisk is all that is needed for this.
Then spoon in the sieved flour and add the pinch of salt until you have a smooth mixture that just coats the back of a spoon smoothly when poured over it. You can stir in a spoon of cold water or leave the mixture to stand a few hours in a fridge.
Prepare a 12 bun baking tin by coating each bun case with either lard, or a sunflower or vegetable oil that can take high temperatures. Place the tin in the hot oven and leave for 5 minutes until the oil is smoking and hot.
Remove the bun tin from the oven and pour in the batter evenly between the 12 indents. It should instantly begin to fry and bubble.
Replace the tin in the oven quickly and bake for for 15 to 20 minutes at 230C until the Yorkshires rise and are golden brown and crispy on the outside.
Their are all sorts of things written about the height and size of a Yorkshire pudding, but a simple recipe and a wholesome pudding should just be enjoyed as it has for many years.
Yorkshire pudding batter has been used in many variations over the years and I would love to learn of people’s favourite recipes as it is such a feel-good simple part of a meal.
valerie holmes, author 
Hi Val – I’ll bet your Aunt Mary (fictional?) cooked the Yorkshire pudd in the meat tin after the roast – though I cook mine in bun tins these days.
I always use oatmeal in the Parkin – as did my mother. We always had it in bonfire night with a glass of milk after potatoes rescued from the fire and eaten with lots of butter and salt and pepper.
Hi Gwen
I came across Aunty Mary’s old recipe book when I was sorting out some things from home and it brought back so many happy memories. She was a lady who would bake for any neighbour who needed help, the family, church and just for the fun of it. Her home was like a second one to me.
Aunt Mary often left out the oats and just had a lovely rich
ginger cake. She also could never stick to a recipe. She would always tweak and make them her own.
Thanks for stopping by.
V
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