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Good Yorkshire Pudding

A light Yorkshire pudding made from eggs, flour, milk, and salt.

From an old cookbook · modernised transcription
By Eliza Acton · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Good Yorkshire Pudding

Ingredients

Directions

Make the batter

  1. Take an equal number of eggs and heaped tablespoonsful of flour, with a teaspoonful of salt to six of these.

  2. Whisk the eggs well, strain, and mix them gradually with the flour.

  3. Pour in by degrees as much new milk as will reduce the batter to the consistency of rather thin cream.

Bake

  1. Place the tin under a joint that has been put down to roast one of beef, as is usually preferred.

  2. Beat the batter briskly and lightly the instant before it is poured into the pan, watch it carefully that it may not burn, and let the edges have an equal share of the fire.

  3. When the pudding is quite firm in every part, and well-coloured on the surface, turn it to brown the under side; this is best accomplished by first dividing it into quarters.

By Eliza Acton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Eggs (in the method)
Whisked eggs give the batter structure and help it rise and set in the oven.
Flour (in the method)
Forms the body of the batter that sets around the trapped air as it bakes.
Milk (in the method)
Thins the batter to a pourable consistency and adds moisture that turns to steam.

The step that matters

Beat the batter and watch the tin before pouring. The batter must be beaten briskly just before it goes into the very hot fat, so air is kept in it and it rises. If the batter sits, the air escapes and the pudding rises poorly; the fat must be hot enough to start the rise immediately.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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