Josie’s 21st century Yorkshire Pudding Recipe
(So easy, a 7 year old can make them)
Yorkshire Pudding Ingredients
70g plain flour
goose fat for baking (or substituting with sunflower oil is fine)
Heat oven to 230C/fan 210C/gas 8. Grease 8 holes of a muffin tin with warmed goose fat.
Mix the flour and eggs in a bowl and add the milk. Whisk until the mixture is free of lumps. Pour the batter into the muffin tin holes and bake in the oven 20-25 minutes until the puddings have risen and turned golden-brown. Serve immediately or cool and freeze for later.
Hannah Glasse’s 18th century recipe
from “The Art of Cookery, Made Plain and Easy” (1747)
Take a quart of milk, four eggs, and a little salt, make it up into a thick batter with flour, like a pancake batter. You must have a good piece of meat at the fire, take a stew-pan and put some dripping in, set it on the fire; when it boils, pour in your pudding; let it bake on the fire till you think it is nigh enough, then turn, a plate upside down in the dripping pan, that the dripping might not be blacked; set your stew-pan on it under your meat and let the dripping drop on the pudding, and the heat of the fire come to it, to make it of a fine brown. When your meat is done and sent to table, drain all the fat from your pudding, and set it on the fire again to dry a little; then slide it as dry, at you can into a dish, melt some butter, and pour it into a cup, and set it in the middle of the pudding. It is an excellent good pudding; the gravy of the meat eats well with it.
Hannah Glasse was born on 28 March 1708 she was an English cookery writer of the 18th century, author of the bestselling cookbook The Art of Cookery made Plain and Easy, first published in 1747