Making a good Yorkshire Pudding is a science. You need to be careful with measurements, make sure the baking tin is hot and greased and keep the oven door closed while it rises.
We tried the Countess of Dudley's 1914 recipe for Yorkshire Puddings twice; the first with the recommended amount of milk (this is a LOT of milk and did not work), and the second time with half the amount. The second attempt was gorgeous and just as she described: 'light but not too dry' (although next time, we will leave them in the oven for a few more minutes!). This is the version of recipe we have written below.
Original Recipe: 'Yorkshire Pudding To Be Served With Roast Beef' (Book 3, 1914)
Speed: 35 mins. | Serves: 4
227g sifted plain flour
570ml boiled milk
Salt and pepper
1. Pre-heat oven to 220°C fan (428°F/Gas Mark 7).
2. Coat the bottom and sides of a baking tin with dripping and place in the oven.
3. Mix sifted flour with the eggs, one by one, and the boiled milk, little by little.
4. Season with salt and a touch of pepper.
5. Once the tin is hot and the dripping 'very hot' (smoking), pour the mixture in and place into the centre of the oven immediately.
6. Bake for 25 minutes until well puffed up.
7. Cut into squares and serve immediately (do not leave to stand of the pudding will become heavy).
8. *OPTIONAL* Put the pudding, prepared and cooked as above, under a joint that is being roasted on a spit and removed from the oven. 'It thus becomes saturated with the gravy and fat that falls from the roast'.
Looking for a recipe for a roast dinner to serve these yorkshires with? How about our recipes for:
Original Recipe for 'Yorkshire Pudding To Be Served With Roast Beef'
'BOOK 3': A Second Dudley Book of Recipes (1914)
Collected and Arranged By: Georgina Ward, Countess of Dudley
Publisher: Hutchinson & Co. (Paternoster Row, London, England, U.K.)