Yorkshire pudding
Yorkshire pudding is from the County of York in the north of England and is made with flour, milk, eggs, salt, and oil. I have eaten it once, not in Yorkshire, but in London, where it was served with meat and sauce. I prepared it next to the gravlax and it went pretty well with this food.
Historically, the first recipes for making this pudding date back to the mid-18th century. It was usually eaten with thick sauce and mushrooms or vegetables and was primarily a cheaper type of food. According to Wikipedia, Yorkshire pudding is one of the top 10 things people love about the UK.
I thoroughly researched how to make it before I started doing it myself. In reality, it seemed to me that there was one important aspect that was worth following and that I was following. It is worth making the dough a day earlier so that it will hydrate. This is how the pudding rises well and looks good.
Preparation time: Dough preparation 15 min, hydration at +4 degrees overnight, baking 20 min.
Level: Average
Quantity: for two or four
Ingredients:
4 large eggs
150 g of wheat flour
200 ml of 2.5% milk
1 teaspoon sea salt
about 150 ml of cooking oil for baking pudding
Preparation:
1. Mix eggs, milk, salt, and flour. Mix until smooth and leave to stand at +4 degrees overnight.
2. Before baking, pour the dough into a jug or bottle so that it is easy to pour into the molds and so that it does not drip onto the edges of the mold.
3. Pour the outer row of a metal 6×4 muffin tin three-quarters full of cooking oil and tilt the tin so that the oil flows evenly into all the holes.
4. Preheat the oven to 230 degrees place the oil-filled muffin mold in the oven and heat until the oil smokes slightly.
5. Take the mold out of the oven and pour the dough into each mold hole until the holes are filled. The oil rises to the surface and the dough is at the bottom, but it should be so. Fill out the entire muffin mold this way.
6. Place in an oven at 230 degrees and bake for 20 minutes. Do not open the oven during baking!! During this time, Yorkshire puddings will rise high and turn golden brown.
7. After baking, place the Yorkshire puddings on a serving plate and serve immediately. If there is oil left in the pudding cavity, pour it off before placing it on the plate. Serve with the topping you like.
In Britain, it is eaten with meat, gravy, and vegetables. I offered it with gravlax and gravy.
Ready !!
