British Cooking

Part I - Yorkshire Pudding

About the P-Seminar: ”Cooking like the British”
In the P-Seminar: “Cooking like the British” we are a group of 14 students. Together with our teacher Mrs. Lengler we try out typical British recipes. One of our main goals is to show that British food is much better than its reputation. That’s why every couple of weeks we’ll try to present a British recipe to you and state our opinion about whether we like it or not.

What is Yorkshire Pudding?
When we Germans hear the word “pudding”, we think of a creamy, vanilla or chocolate flavoured desert. But – unlike one might think – Yorkshire Pudding isn’t a desert, but a English baked side dish usually consumed together with meat (e.g. Sunday Roast Beef).

There are many different recipes for Yorkshire Pudding, each of them has mostly the same ingredients, but there are some minor differences. The one we used in our cooking session is the following:

Ingredients (for 12 puddings):
140 g flour
2 eggs
150 ml milk
150 ml water
Clarified butter (= Butterschmalz)
2 tablespoons of chopped thyme
1 teaspoon of salt
Some pepper
1 pinch of sugar

Kitchen ware:
Muffin tin

At first you heat your oven to 200° C (upper and lower heat). Next, you put about half a tablespoon of clarified in butter each hole in the muffin tin and put it in the oven to heat through. To make the batter, you put the flour into a bowl and mix the eggs in until smooth. After that, you gradually add the milk and carry on beating until the batter is completely lump-free. Then add the thyme and season the liquid with some salt and pepper. Pour your finished batter into a jug, carefully remove the hot muffin tin from the oven and gently pour the batter evenly into the holes with the – now melted – clarified butter. After that place your tins back in the oven and let the puddings bake for 25-30 minutes until they have puffed and browned.

Warning: Do not open the oven again once you have closed it or else your puddings won`t come out with the hole in the middle (see pictures).

The Yorkshire Puddings we made turned out pretty well, we ate them with cream cheese and sour cream and they were delicious. To everyone who would like to taste a part of the British food culture, I can recommend trying out Yorkshire Puddings at home, they are a fine alternative to potatoes or rice.

Enjoy your meal,
Daniel Fischer, P-Seminar: “Cooking like the British”, 14.10.2019