“Oh c’mon, ‘Er-my-knee,” said Ron, accidentally spraying Harry with bits of Yorkshire pudding. “Oops–sorry, ‘Arry–“.
-Harry Potter and the Goblet of Fire, J.K. Rowling
Traditionally, Yorkshire puddings are served as part of a Sunday roast. The dripping fat from the roast cooked a simple batter of flour, eggs and milk, as so was called Dripping Pudding. Originally served as the first course with the gravy, it was meant to slightly fill everyone up before the roast was served.
The recipe hasn’t changed over the past few hundred years, but we now call the dripping pudding, Yorkshire pudding, thanks to Hannah Glasse. And while the Yorkshire pudding is a delicious part of the Sunday roast, you can also make them on their own.
In a muffin tray, add in a bit of oil to each tin.
Place in the oven on the top shelf.
In a mixing bowl, whisk together the flour, eggs, milk, and salt until it’s a thin mixture.
When the oil is bubbling hot, pull out of the oven (watch for the oil splattering), and pour the mixture evenly into each muffin tin.
Place back in the oven for 20-30 minutes until the Yorkshire puddings have risen and are golden brown.
*While you can use any oil that has a high smoke point such as canola oil, I prefer to make rendered fat from a previous roast, keep it in the freezer until needed, and use it as the ‘oil’ for this recipe. Recipe adapted from Eliza Acton’s Modern Cookery for Private Families (1845).
You might also like these traditional recipes from Harry Potter