Yorkshire stuffed pudding. Yorkshire pudding: recipe, cooking features and recommendations English cuisine Yorkshire pudding recipes

The English are, of course, stiff people, but they are not averse to eating well, but English cuisine can boast of little in comparison with such mastodons of culinary art as Italy, Japan, France. Is that the world-famous puddings! That's what heavenly abundance is in England, so it's varieties of puddings. In this article, we will talk about how to cook Yorkshire pudding. The recipe for this dish became known to the world thanks to the most famous TV channel in Britain - the BBC.

Well, let's get started?

In fact, there are many pudding recipes: there are snack bars, and sweet ones, and even gray-brown-raspberry, but Yorkshire pudding, the recipe of which is given in this article, is something special.

This dish with an intriguing name is able to give a good shake to your imagination and move you into the atmosphere of harsh English everyday life, punctuated by good booze and excellent snacks in local pubs. In fact, this is by no means what your excited imagination draws. The recipe for Yorkshire pudding, at least, certainly does not shine with either an amazing composition or complicated cooking.

Traditionally, pudding (or rather, small puddings, since each of them is the size of a muffin) is made in the form of a basket, which is supplemented with various toppings (additives, fillers). These include salads, snack spreads, various mousses, etc. Usually served as an appetizer with stewed meat with gravy.

The recipe for Yorkshire pudding is extremely simple, but there are some nuances that the famous English chef Jamie Oliver told about. This magician already knows how to turn the most ordinary dish into a tidbit that you can even lick your fingers. Jamie Oliver's Yorkshire Pudding recipe uses unleavened pancake batter without yeast.

Technology

If you briefly go through the technology, the process goes like this: portioned, generously oiled baking dishes are taken; the pudding rises strongly, and the oil creates a hollow hole or notch inside the small pudding. To make it more understandable for the perception of a Russian person, you can compare this product with profiteroles that are familiar to us.

It is noteworthy that the real Yorkshire pudding in the understanding of the British is a colossus of 4 inches, no lower. The secret to making such a mini-turret is the following trick: during baking, the oven door must be closed (otherwise everything will go down the drain).

The Yorkshire pudding recipe calls for about 20-25 minutes of baking until fully cooked.

English goodies in Moscow

Yorkshire puddings are small, bowl-shaped, hollow pies. They are made from dough, very similar to pancake. V English cuisine it is customary to pour gravy into them and serve in portions for a traditional Sunday dinner. If you look a little into the history of the dish, Yorkshire pudding was originally a side dish for roast beef. However, now it is used as a "companion" to any meat roast, be it chicken, pork, turkey or lamb. These small "turrets" conquered not only adults, but also children.

In Russia, they learned about this pastry thanks to a video recipe from Jamie Oliver. For some reason, Yorkshire pudding has become associated with this famous chef. But, in fact, the recipe for its manufacture is traditional and practically does not change, except for the difference in the amount of flour and fat.

Yorkshire puddings can be found on the counter of any English supermarket, both in the form of a frozen semi-finished product (they need to be heated for about four minutes in the oven), and in the form of frozen dough sticks in molds (these need to be baked for about 20 minutes in the oven). If you always buy ready-made products, try making your own Yorkshire stuffed pudding at least once. The recipe is quite simple and does not require supernatural effort.

"Do it yourself"

So, the recipe for Yorkshire pudding from Jamie Oliver.

To prepare six high puddings, you will need the following set of ingredients:

• large egg -2 pcs.;
• milk - 100 ml;
• flour - 70 gr. (half a measuring cup);
• a pinch of salt (to taste, as the gravy is already quite salty);
• animal fat or vegetable oil.

If suddenly you don’t have a special mold for Yorkshire puddings, and you don’t suffer from eternal perfectionism, you can safely use muffin molds for baking. For the inventive, puddings can be made in special heat-resistant small pots or even in oven foil rosettes.

Cooking process

First you need to turn on the oven at the maximum temperature (230 degrees). Before pouring the dough, coat the bottom of each baking dish with a thin layer of oil or fat.

Forms must first be placed in the oven for ten minutes (it is better to put individual pots, foil rosettes on one tray, so that later it will be more convenient when the forms are warmed up).

Next, prepare the dough itself for Yorkshire puddings. To do this, you can use a mixer (as it turned out, the most convenient nozzle for this is the “whisk”). Next, add the eggs, flour to the mixture and gradually pour in the milk, stirring constantly. batter mixer. Here it is important to achieve a homogeneous consistency without lumps, approximately it should resemble pancake dough.

Next, you need to carefully remove the forms with oil from the oven, close the oven to maintain the maximum temperature. It is necessary to evenly pour the dough into the forms at your disposal (the dough is enough for 6 pieces) and literally immediately send them back to the hot oven and close the door.

After that, you need to reduce the oven temperature to 220 degrees and bake the puddings for 15 minutes. Important: do not open the oven to check if they are done, as they may not rise.

Check readiness after 15 minutes. The finished puddings should increase in size and rise. In case the bottom is not completely baked or you want a more “fried” effect, do not remove them for about 3-4 more minutes. Ready puddings can already be transferred to a dish or bread basket and serve immediately with a roast with gravy.

A special English pudding belongs to the ancient culinary traditions of the state. This dish has strict cooking rules, but the result is worth it to follow them exactly.

History of Yorkshire pudding

Who would have thought that cooks from the north of England would come up with a way to use the fat dripping from roasting meat in cooking. Once the chefs noticed that the dough, placed for baking under the grill with meat, turns out to be incredibly tasty.

Thus, in 1737, the recipe for Dripping Pudding was born. Such a culinary insinuation would not have been possible if wheat flour had not appeared in the everyday life of the common people of England.

The new recipe was so sensational that it was written about in newspapers and also mentioned in the book The Whole Duty of a Woman.

The book made the following recommendations about dripping pudding: add fat from meat to pancake batter or similar batter. The dough was placed on a greased tray under the grill with meat in the oven. Sometimes it was recommended to shake the dough for more airiness. When the meat reached readiness, the puddings were also taken out, turning them over to the main dish..

In 1747, Hannah Gleiss gave the dish a new name in her cookbook. She named the culinary creation "Yorkshire Pudding", referring to the origin of the recipe.

Conservative England is a country where it is not customary to give preference fine dining. So new recipe was adopted by all housewives from Yorkshire to Wales.

To clarify the recipe, in 2008 the English community ruled that only dripping pudding that is over 4 inches tall can be called Yorkshire.

Rules for eating Yorkshire pudding

This pudding has become an English Sunday dinner tradition. Sometimes the English use pudding before the main meal, sometimes after or during the dinner itself.

The inexpensive recipe gained popularity also because it served as an excellent means of saving money. With the help of pudding, it was possible to diversify lunch without additional dishes. Water, eggs, milk, salt, flour - these are the simple ingredients that made it possible to create a Yorkshire pudding in a hurry.

Yorkshire pudding recipe

Today, Yorkshire pudding is made in special cupcake tins. The dish can be made according to the traditional English recipes under the meat on the grill, or you can bake it as an independent snack for tea. For Modern Yorkshire Pudding you will need:

• Egg;
• A pinch of salt;
• Tea spoon vegetable oil;
• Half a glass of milk;
• Half a glass of flour.

The cooking algorithm will be as follows:

To prevent puddings from falling off, do not open the oven door during cooking, as well as create drafts in the house. The dish must be baked until a uniform golden hue, pale puddings will be difficult to get out of the molds.

The dough in each mold should not reach the edges. There should be enough room in the pan for the puddings to rise and brown.

Yorkshire pudding is traditionally served with roast beef. It is not forbidden to use an appetizer with other dishes. As a standalone product, Yorkshire pudding is good with sweet tea or wine.

Yorkshire pudding is a traditional English Yorkshire pudding. It is prepared from batter. Initially, the recipe for cooking was somewhat different. But the composition of the products, in general, has not changed. I present to you a modern version of cooking. I have made these puddings many times before. different recipes Jamie Olivera, tried 2 recipes.

Then I also saw 2 versions of Jamie's Yorkshire puddings with different proportions. I offer you 1 of the options, Yorkshire puddings according to this recipe are similar to the truth). Although I can offer another version of the proportions of products, which, it seems to me, will also please with an excellent result.

Break 3 eggs into a glass and measure for yourself the volume that the eggs occupy. Further, we take all other products (except salt), that is, milk and flour, of the same volume. We do the same for the rest.

Traditionally, in Yorkshire, these puddings are served with roast beef and gravy. But you can fantasize and serve them with some spread. For example, Jamie suggests cooking butter cream with salmon to them. Break this still warm pudding and spread with cream.

In general, these puddings remind me of very light and airy unsweetened buns.

Those housewives who have cooked or at least heard of pancake buns or American popovers will also be able to cook English Yorkshire pudding, since they are practically the same thing. But although these dishes are similar, there are still a number of features in cooking that allow the finished product to increase by more than four times.

For a classic Yorkshire pudding, products are needed in the following proportions:

• 3 chicken eggs;
• 175 ml of milk;
• 50 ml of drinking water;
• 125 g flour;
• salt to taste;
• vegetable oil for greasing molds

How to bake:

1. Before starting kneading, be sure to grease the baking dish for muffins or muffins with oil, put it in the oven, which should be turned on. The oven and molds should be well hot (220 degrees).
2. With the dough, everything is extremely simple: put all the ingredients in a bowl and mix with a mixer, whisk or fork. You should get a homogeneous liquid mixture, like pancakes. The dough for this pastry can be prepared up to three hours before baking and refrigerate. Cold dough results in a more fluffy pudding due to the sudden change in temperature.
3. Quickly fill a hot 12-cup cake pan halfway to a maximum of 2/3 with the batter and return to the oven. After 15-20 minutes, get ready Yorkshire pudding.

Recipe by Jamie Oliver

In the third episode of the first season of his 30 Minute Cooking TV show, Jamie Oliver cooked a sumptuous, hearty roast beef meal, fried potatoes, glazed carrots, watercress and Yorkshire pudding.

To measure the right amount of ingredients, he did not need a scale, he used a measuring cup. It is important to note that the volume of the measuring cup used in British recipes is 250 ml. It may well be replaced by a thin-walled faceted glass.

The ratio of ingredients from Jamie Oliver's recipe:

• 1 measuring cup of flour;
• 1 measuring cup of milk;
• 1 pinch of salt;
• 1 egg;
• olive oil.

Bakery products:

1. In the bowl of a stand mixer or food processor, place a cup of flour, pour in a cup of salted milk and beat in an egg. Cover with a lid to prevent flour and milk from flying around the kitchen, and mix for a few minutes.
2. Grease generously, actually pour over the muffin baking dish on the tablet olive oil. Then fill it with ready-made pancake dough and send it to the oven, heated to 220 degrees.
3. When the dough in the molds is reddened, it remains to shake out the "Yorkshire mischievous people", as the "Naked Chef" called them. Jamie Oliver's Yorkshire pudding is ready.

Roast beef with pudding

On English tables, Yorkshire pudding is usually paired with roast beef, which is also very easy to prepare. Thus, a traditional Sunday lunch will be an ideal option for a working housewife, which will allow you not only to tasty feed your family, but also not to spend the whole weekend in the kitchen.

For roast beef you need to take:

• 1500 g beef tenderloin or ribs;
• 30 g beef fat;
• 10-15 g of ready-made English mustard;
• salt and pepper to taste.

For puddings:

• 300 ml of milk;
• 1 chicken egg;
• 125 g flour.

Algorithm of actions in the kitchen:

1. Rub the piece of meat with salt, pepper, mustard and fat. Then put it on a baking sheet covered with food foil, and send it to the oven, heated to 180 degrees.
2. The cooking time for roast beef in the oven will depend on the degree of doneness desired. For meat with blood it will take 60 minutes, for medium rare roast beef - 80 minutes, for fried - 100 minutes. While the meat is baking, it needs to be watered from time to time with the secreted juice and fat.
3. 45 minutes before the end of cooking, it must be covered with foil and rearranged to the lower level, and the temperature raised to 200 degrees.
4. The readiness of roast beef according to the desired degree of roasting is determined by the juice that stands out when pierced with a sharp knife or needle (with blood, pink or transparent).
5. If the meat meets the expectations of the hostess, it should be removed from the oven and allowed to rest in foil for a while, and in the meantime prepare the puddings.
6. From milk, flour and eggs, knead pancake batter into batter, for some time, for example, while roast beef is being prepared, keep it in the cold.
7. Fill half of the pudding molds with chilled dough and bake at 200 degrees for 15-20 minutes without opening the oven.

Vegetables (carrots, potatoes and others) can be an addition to meat and puddings. The English stew them without peeling, just washing them well, and our hostesses can use more traditional recipes native cuisine.

How to cook in English?

If the product is less than 4 inches tall, then it is not a Yorkshire pudding. This is how the British think, and they know a few secrets on how to make small but tall puddings for Sunday dinner, crispy on the outside and airy on the inside.

To cook this pastry in English in compliance with all traditions, you need to take:

• 4 large eggs;
• 200 ml of milk;
• 200 g wheat flour;
• 3 g salt;
• vegetable oil that can hold heat (sunflower or rapeseed).

Work sequence:

1. In a metal mold for 12 cupcakes, pour into each cell sunflower oil one centimeter layer. Put the mold with oil in the oven and turn on the heat to 190 degrees.
2. Meanwhile, in a large bowl, beat eggs, milk with a pinch of salt and sifted flour with a whisk. You should get a liquid batter that will drain from a spoon. Ready dough should be poured into a measuring cup with a spout to fill the molds with dough without sagging along the edges, since, when burned, they will prevent the products from rising.
3. Fill the molds with dough and put in the oven for 20-25 minutes. The door must not be opened at this time so that the pastry does not fall off. After this time, real Yorkshire puddings can be served at the table.

Toppings for Yorkshire Pudding

Thanks to the baking technology, a large cavity is obtained inside the buns, which can be filled with any filling to taste.

As a savory filling for Yorkshire pudding, you can choose one of the following options:

1. Cheese with garlic and mayonnaise. Grind cheese (any one will do) on a fine grater, combine with garlic passed through a press and season with mayonnaise.
2. Mushroom potato filling. Mashed potatoes combine with fried onions and mushrooms.
3. Ham, cheese and egg. Grate the cheese and hard-boiled egg, finely chop the ham into strips. Combine all ingredients and season with mayonnaise. You can add fresh herbs if you like.
4. Chicken and mushrooms with cream. Prepare the julienne in advance, fill the buns with it, sprinkle with cheese on top and put in the oven or microwave for a minute to melt the cheese.
5. salted salmon, fresh cucumber and cheese. Finely chop all the ingredients, sprinkle with lemon juice and the filling is ready.

All in all, Yorkshire pudding can be a great alternative to tartlets and can be filled with any salad.

The neutral taste of the buns goes well with various sweet fillings, turning the pudding into a dessert.

You can fill the cake:

1. Curd cream. Beat cottage cheese, sour cream and powdered sugar with a blender to taste. You can add any fresh or canned fruit to this cream.
2. Fruit confiture with yogurt. Beat both ingredients with a mixer, or fill the bun in layers: first jam, and yogurt on top.
3. Condensed milk with butter. boiled condensed milk beat with soft butter into a fluffy cream. Chopped nuts can be added if desired.
4. Whipped cream or heavy sour cream. Berries and fruits also go well with this filling.

Today I want to tell you about one of the most popular Yorkshire puddings in England. Many housewives think that preparing a dish with such a pathetic name requires skills and a lot of expensive ingredients. But they are very much mistaken in this judgment. Therefore, I recommend that you read simple recipe Yorkshire pudding.

Yorkshire Puddings by Jamie Oliver

Kitchen utensils and equipment: oven, iron baking dish, whisk, large deep bowl, jug or pouring vessel, sieve.

Ingredients

How to choose the right ingredients

• To prepare this dish, we need very few ingredients. We must have chicken eggs, milk, wheat flour and vegetable oil available. It couldn't be easier than that.
• It is important to choose quality products so that the taste is tender and airy.
• If you have the opportunity, then use homemade chicken eggs, in this case the whole result depends on them. Since initially the creators of this dish, Yorkshire pudding was conceived as an omelet on animal fat with the addition of flour. Later, he already acquired the name pudding.
• Flour should be only the highest grade and proven trademarks. It is recommended to always sift flour before adding.
• Milk should be high fat. It is ideal if it, like eggs, will be homemade.
• Vegetable oil must be suitable for long-term use at high temperatures. It is not desirable that the oil has an odor. Otherwise, it will give a taste to the finished puddings.

Cooking sequence

1. In a large deep bowl, break 4 chicken eggs and beat with a whisk.
2. Add 200 g of milk and continue beating.
   
   
3. Sift in the same bowl 200 g of wheat flour. With the help of sifting, we ensure that our dough is free of lumps.
   
   
4. Add 1-2 g of salt, mix everything well and check that our mixture is viscous and does not have even the slightest lumps.

   To quickly and accurately determine the presence of lumps in the dough, run the outside of a teaspoon over it. The correct dough should remain on the spoon with a uniform film without lumps and flow smoothly from it in a trickle.

   
   
   
5. Pour our mixture into a jug or something similar. You should be comfortable pouring the dough into the molds.
   
   
6. Pour 1 cm of vegetable oil into each mold for baking muffins. Forms must be iron. Preheat the oven to 190 degrees Celsius. We put baking dishes with vegetable oil in a preheated oven.
   
   
7. When the oil is hot, take out the molds and start pouring our dough over them. We do this very carefully so as not to spill. Pour the mixture up to the edges of the mold.
   
   
8. We put the forms back in the oven and leave there for 20-25 minutes.

   It is important that you do not open the oven until the end of cooking. Otherwise, the puddings will not rise.

   
   
   
9. After the time has passed, we take out the puddings and serve with various fillings.
   
   

How to serve and how to complement the dish

You can complement this wonderful dish with no less wonderful fillers. Here are examples of chic and very tasty savory toppings.

• An excellent filling would be grated cheese with garlic and mayonnaise.
• There will never be a superfluous filling of potatoes with mushrooms. This will give a satisfying pudding and will please all members of your family.
• Enough interesting taste pudding will have if you add to it a mixture of finely chopped salted salmon or salmon, fresh herbs, cucumber, and lemon juice. Lemon can be replaced with light mayonnaise or yogurt.

• Quite an interesting filling will be ham with cheese and boiled egg. You can also season these ingredients with sauce.
• Sweet fillings may contain cottage cheese, cream cheese, various fruits, chocolate, nuts, candied fruits and much more. It all depends on your imagination and willingness to experiment.
• Yorkshire puddings are served as a substitute for bread, if without toppings. And if with fillings, then as an independent dish.

Yorkshire pudding video recipe

Make Yorkshire pudding at home with the help of a great video and tips from an experienced chef.

English cuisine is famous for its variety of puddings.. We can say that the inhabitants and culinary specialists of this country are obsessed, in the good sense of the word, with the recipes of this interesting dish. Now you can count several hundred such recipes. Puddings are sweet, salty, snack, with fish, meat, and even dedicated to a holiday. Thus, for example, no Christmas table in a traditional English family is complete without Christmas pudding.

And here are some more options for preparing the most famous dish of English cuisine.

• Try your culinary powers and cook an interesting one. This dish is distinguished not only by its taste, but also by its benefits.
• And if you have semolina at home and you don’t know where to use it, except in the preparation of banal semolina porridge, then try to cook an unusual one. I am sure that all members of your family will be surprised by this dish.
• And be sure to try the recipe in action.

Dear housewives, often a dish with a loud and complex name does not imply anything complicated and impossible. There is no need to be afraid only that the dish is called Yorkshire pudding. As practice and this recipe have shown, there is nothing complicated and costly in preparing this dish. Therefore, cook for health, take risks, experiment and delight your loved ones with your culinary achievements. Write your recipe options in the comments, leave feedback and be happy. Bon Appetit!