For the past several months, Brian and I have been addicted to a couple of British cooking shows on Netflix. One is “The Great British Baking Show” and the other is “The Big Family Cooking Showdown.” They are some of the best cooking shows on television. The competitors are so nice to each other and there is not cut-throat competition or scary competition music that floods the food competition shows in the United States. It’s actually refreshing to see.
Our favorite contestant from Season 3 of “The Great British Baking Show” was Nadiya Hussain. She went on to win the show and is now the host of “The Big Family Cooking Showdown.” A recurring dish that the families seem to always make is Yorkshire Pudding. I have heard of it before but never really understood what it was. But after watching it made several times on the show, I have finally learned. First of all, it’s not even anything that resembles pudding. In fact, is nothing more than what we would consider a dinner roll. The more times I saw the families make Yorkshire Pudding, the more I wanted to try to make them.
My time came this Christmas. My Aunt Tammie hosts Christmas Day Dinner at her home each year. The menu consisted of Prime Rib Roast, Potato Dauphinoise, Prosciutto wrapped Asparagus, and Mixed Winter Vegetables. The email my aunt sent to all of us ended with “If anyone has mastered Yorkshire Pudding your welcome to bring ( clueless on this dish).” My reply to her email was “OMG!!!! I have become OBSESSED with a two British Cooking Shows on Netflix and they ALWAYS make Yorkshire Pudding. I will bring those!!! I have been dying to make them!!!!!”
Immediately looked online for the perfect Yorkshire Pudding Recipe and found Mary Berry’s recipe. She is one of the judges on “The Great British Baking Show” so I knew this one would be the winner.
I have made them twice since Christmas and have found the 12 count muffin tin the best way to make them. I have also found that if you weigh the ingredients, which they seem to do a lot of in England, you get a better result. Trust me, the Yorkshire Pudding is an easy dish to make and it’s a delicious addition to a good Holiday Meal or even a Sunday Supper.
Let me know what you think when you make yours and if you experiment with the recipe any, let me know about your variations!
- 100g/3½oz plain flour
- ¼ tsp salt
- 3 large free-range eggs
- 225ml/8fl oz milk
- Sunflower oil
- Step 1 Preheat the oven to 425F
- Step 2 Measure the flour and salt into a bowl and make a well in the centre
- Step 3 Add the eggs and a little milk
- Step 4 Whisk until smooth and gradually add the remaining milk. This can be done with a wooden spoon, but is easier with an electric hand-held whisk
- Step 5 Pour the mixture into a large measuring cup (a 3 cup glass measuring cup works best)
- Step 6 Measure 2 teaspoons of oil into each hole of the 12 muffin tin
- Step 7 Transfer to the preheated oven for five minutes, or until the oil is piping hot
- Step 8 Carefully remove from the oven and pour the batter equally between the holes or the tin
- Step 9 Return the batter quickly to the oven and cook for 20-25 minutes or until golden-brown and well-risen
- Step 10 Serve immediately