Try recipes for English pudding, which is great as a side dish for stew or instead of bread for a spread

Do you know any recipes for Yorkshire pudding? If you haven’t yet, definitely try it because it’s a super treat even for those of you who don’t like sweets.

No pouring custard powder into the milk and making sure it doesn’t burn.

Prepare this interesting dish for your loved ones and serve it, for example, to a goulash, to a meat mixture or to a hearty soup, or spread some good spread on it.

Unlike the classic one, it is prepared in the oven and is ready in a flash, even if you make it at the last minute.

Classic Yorkshire pudding

Tender, tender, just the right amount of crunch and yet perfectly light. This is exactly how this favorite English dish should be. And if you still have a craving for something sweet, take a look at the recipes for bun with pudding .

Ingredients:

• 3 large eggs
• 150 g plain flour
• 175 g whole milk
• 2 g of sea salt
• 25 g of water
• 100 ml vegetable oil (or maybe lard or other fat)

Method:

• In a medium bowl, mix eggs, flour, milk, water, salt and beat until a smooth dough is formed.
• Let the finished dough rest at room temperature for 30 minutes, then transfer the dough to an airtight container and refrigerate overnight.
• If we want to achieve even better results, we can leave it in the refrigerator for two days, but three at the most. Then we will process the dough.
• We preheat the oven to 230 degrees and take the dough out of the fridge and prepare a muffin tin (or another tin we have on hand).
• Coat the mold with oil and heat it in the oven for about 10 minutes. Transfer the heated form to a baking sheet and divide a portion of the dough into each well so that they are filled approximately 1/2 to 3/4.
• Immediately return the form to the oven and bake until the pudding has roughly quadrupled its volume.
• The surface should be dark brown, crispy to the touch, and a hollow sound should be heard when tapped.
• Smaller puddings take about 15 minutes to bake, larger ones will take about 25 minutes.
• Remove from the oven and serve immediately.

Giant Yorkshire Pudding

The advantage of this recipe is that the ingredients do not have to be weighed, as it is a cup version. The preparation is quick, simple and even a complete beginner can handle it.

All you have to do is measure the ingredients correctly and get to work. Yorkshire pudding, as this delicacy is called in the honored form, replaces any side dish suitable for meat.

Ingredients:

• 3/4 cup plain flour
• 1/2 teaspoon of salt
• 3 eggs
• 3/4 cup milk
• 1/2 cup lard

Method:

• Let’s start by preheating the oven to 220 degrees and preparing the best cake pan.
• Sift the flour and salt into a bowl and set aside.
• In another bowl, beat the eggs with milk to a light foam and gradually mix in the dry ingredients until a smooth dough is formed.
• Grease the cake pan with lard and heat it in the oven.
• We carefully remove it, pour the dough into it and put it back in the preheated oven.
• Bake for about 15 to 20 minutes, until the dough puffs up and dries out slightly. Then it has the right consistency.
• As soon as the surface is golden brown to dark brown, remove the pudding from the oven and serve immediately.

What is Yorkshire pudding

In fact, it is not a sweet dessert as many believe from the name. On the contrary, it is a baked side dish that is absolutely ideal for dishes with meat. You can prepare it with steak, roast beef, goulash, but also with any meat mixture or grilled meat.

Although it is basically a fast food product, it has found its place not only in better restaurants but also in our home kitchens. This special specialty of British cuisine is perfect for anyone who wants to try a side dish other than just potatoes, rice or maybe white bread.

Just as Easter stuffing is traditional for us, this English pudding is common in Britain. It is good to mention that although lard, oil and similar fats are commonly used in recipes, originally the juice released by the beef during roasting was used.

How to achieve perfect results when making Yorkshire pudding?

• If we let the dough rest longer, the dough and the resulting product will taste much better.
• Some say that cold dough is better, that it gives a better consistency, but dough that has rested at room temperature will be higher when baked.
• When milk is combined with water, the Yorkshire pudding will be crispier and rise much more.