It’s a kitchen blog! Yes that right, us chefs at The Dragon Hotel also know how to use computers as well as cook fantastic food.
Did you know that February 2nd is National Yorkshire Pudding Day? With that in mind, how could we pass up that opportunity to tell you a little about Yorkshire Puddings and of course give you our recipe?!
The History of the Humble Yorkshire Pudding
The Yorkshire Pudding was traditionally made in a large tin, rather than the individual puddings that we are familiar with today. In the old days, Yorkshire Puddings were eaten as a separate course before the main meal. Folklore tells us that this was a trick used by Mums to fill-up the family so she could serve less meat – the expensive part of the meal.
The traditional way of eating these plump delightful delicacies is with roast beef but I like to eat them with any roast meat: chicken, turkey, pork or even on their own with a bowl of nice thick gravy.
A 2008 ruling by the Royal Society of Chemistry has it that “A Yorkshire Pudding isn’t a Yorkshire Pudding if it is less than four inches tall”. Well, we’re happy to announce that ours measure a whopping 4 and a half inches. Yay!
How to Make the Perfect Yorkshire Pudding
Now for the part you have been waiting for. The recipe! Its so simple you won’t believe it
You need equal amounts of eggs, plain flour and milk. Mix all the ingredients together and leave to sit in the fridge overnight.
- Pre heat the oven to 180°
- Pour cooking oil into your pudding tray about half full each
- Place the tray in the oven for 15 minutes to heat the oil up
- Carefully remove from the oven and drain a little oil before adding your Yorkshire mix and placing back in the oven for 30 minutes
- Try not to open the oven as this will cause them to sink
- When your puddings are a dark golden brown get them out
There you have it, the secret to our Yorkshire Puddings – we told you it was easy!
Of course if you don’t feel up to cooking them yourself you can always pop into the hotel for our Sunday carvery where the puddings are always on the menu. Book your meal today!
(Image: I’m George)