You can serve these wonderful, air-filled, Yorkshire puddings individually or with filling as desired. They appeared for the first time in the seventeenth century and were served baked in a large plate under roast sheep or beef. So they incorporating all the drippings from the roast and in poorer families, they were a good way to supplement the expensive meat, often filling the hungry stomachs of the household. They were originally called fire puddings because they were prepared in the hearth. They were first called Yorkshire puddings in the eighteenth century and remain incredibly popular throughout England to this day.
Ingredients for 6-12 Yorkshire Puddings:
- 4 eggs
- 120 ml (½ cup) milk
- 60 ml (¼ cup) plus 3 tbsp. water
- 115 g (1 cup flour)
- ¼ tsp. salt
- 1/2 tsp. white wine vinegar
- 2 tbsp. melted lard
In a large bowl, beat the eggs, milk and water. Add the flour and salt, then vinegar. Stir and allow the mixture to rest at room temperature for 30 minutes.
Put ½ teaspoonful at the bottom of each muffin baking pan. Put them in the hot oven to heat the fat, remove and quickly distribute the Yorkshire pudding mixture. Bake in a preheated oven at 220ºC for about 20 minutes.