Bill Cosby Does Not Sell Yorkshire Pudding | The Cookbook People BlogThe Cookbook People Blog

From time to time I’ll add in some of my favorite recipes. This one is a favorite of mine from the Olde Country. The “e” in Olde stands for England.

Yorkshire Pudding, despite what the Yanks may think, has absolutely nothing to do with Bill Cosby or Jello. Yorkshire Pudding came about some time ago when food supplies were short and the squalid masses needed something to stretch out a stringy piece of meat. Originally it was referred to as “English Meat Grease Bread,” I believe, or I could be making that part up. The people of Yorkshire have a reputation for bluntness, so maybe not.

Anyway, despite its meager beginnings, it’s a delightful way to use the delicious drippings from a nice roast or steak or even sausage. Always cook it right before you serve it. It doesn’t keep, unless of course you work in a Yorkshire pub, in which case they will serve it to you months after it should be thrown out.

INGREDIENTS

3/4 cup flour (4 oz)
1/2 teaspoon salt
3/4 cup milk
1 tablespoon water
2 eggs

DIRECTIONS

Preheat oven to 450.
Sift flour and salt into a bowl.
Make a well in center and add milk and water gradually, beating with a wooden spoon.
Beat eggs separately until fluffy.
Add to flour mix.
Beat until bubbles rise to surface.
Pour batter into a pitcher and refrigerate for 1/2 hr.

When meat is done, remove from pan and place on a warm platter.
Re-beat batter and pour quickly into still hot cooking pan.
Bake in oven for ten min at 450.
Reduce heat to 350 and cook for 15 min more, or until it is well risen and has turned golden brown.
Serve immediately from pan in which it was cooked.

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7 thoughts on “Bill Cosby Does Not Sell Yorkshire Pudding”

I will try this recipie, it sounds like real food that can be prepared in a short time. I have a full time job and I am always looking for something substantial to cook that does not require hours to make. Thanks again.

If Denise wants substantial, rather cook “Toad in the hole” Make the Yorkshire pud but just before putting in oven put in some pre-cooked (pref. fried or grilled)sausages, lay them in so that the mixture flows between them all.

I recently saw a show on TV featuring Gordon Ramsey (watch him whenever I can), in which he was helping a pub in England to survive. They made the most wonderful Yorkshire pudding. I’ve never eaten it before. It looked as if it was prepared in a large muffin pan and puffed very high. It was sliced and the gray poured over it. Next to painting, cooking is my love.
Wanted to try this delightful dish. I cook for several special events, Masters tournament in Augusta, GA, and GA Seminars by the Sea, Tybee Island, GA. Always looking for something different!

Thanks for allowing me to see your recipe! Will try it.
Carol

PS. Gravy…not “gray”!! sorry!

fantastic blog this is what ive been looking for cheers web design yorkshire

“The people of Yorkshire have a reputation for bluntness”

- Yes, we have, and I can tell you that you’ll get nowhere in that recipe using a wooden spoon. Use a metal balloon whisk to get some air into the mixture, let it rest after you’ve whipped it (no need to refrigerate), and then whip briskly again for a brief moment before you put it into the pudding tins, else you will have a heavy pudding at the end of it all.

The meat juices (and maybe a little cooking oil to thin it out) need to be so hot they are almost giving off a blue smoke. That lets you know the oil/juices are hot enough for the batter. Cook at an even temperature, do NOT reduce the heat as you will have puddings that will sag. 20 to 25 mins at 200C will suffice.

For small, light puddings, why not use a six cup muffin tin? Works just as well and that size of pudding is ideal for the kids.

Lynda Bowyer.
West Yorkshire, UK.
Yorkshire born, bred and proud of it.

PS: It was never referred to as English Meat Grease Bread. Here you go for an explanation of its origins:
http://en.wikipedia.org/wiki/Yorkshire_pudding

I use the same method as Lynda and agree a wooden spoon would be no good to mix with, definitely a whisk is needed. I would never reduce the oven heat during cooking or refridgerate the batter mixture before cooking.
Like Lynda, I have never ever heard of it referred to as English Meat Grease Bread. I’m not from Yorkshire but from the North East and have made and eaten a lot of Yorkshire Pudding in my time.

Denise Chamie on September 12, 2007 at 9:39 am said:

I will try this recipie, it sounds like real food that can be prepared in a short time. I have a full time job and I am always looking for something substantial to cook that does not require hours to make. Thanks again.
rodney taylor on November 17, 2007 at 4:17 pm said:

If Denise wants substantial, rather cook “Toad in the hole” Make the Yorkshire pud but just before putting in oven put in some pre-cooked (pref. fried or grilled)sausages, lay them in so that the mixture flows between them all.
Carol Craig on May 31, 2008 at 10:28 am said:

I recently saw a show on TV featuring Gordon Ramsey (watch him whenever I can), in which he was helping a pub in England to survive. They made the most wonderful Yorkshire pudding. I’ve never eaten it before. It looked as if it was prepared in a large muffin pan and puffed very high. It was sliced and the gray poured over it. Next to painting, cooking is my love.
Wanted to try this delightful dish. I cook for several special events, Masters tournament in Augusta, GA, and GA Seminars by the Sea, Tybee Island, GA. Always looking for something different!

Thanks for allowing me to see your recipe! Will try it.
Carol
Carol Craig on May 31, 2008 at 10:29 am said:

PS. Gravy…not “gray”!! sorry!
ben on May 5, 2009 at 1:07 am said:

fantastic blog this is what ive been looking for cheers web design yorkshire
Lynda Bowyer on January 26, 2011 at 6:47 am said:

“The people of Yorkshire have a reputation for bluntness”

- Yes, we have, and I can tell you that you’ll get nowhere in that recipe using a wooden spoon. Use a metal balloon whisk to get some air into the mixture, let it rest after you’ve whipped it (no need to refrigerate), and then whip briskly again for a brief moment before you put it into the pudding tins, else you will have a heavy pudding at the end of it all.

The meat juices (and maybe a little cooking oil to thin it out) need to be so hot they are almost giving off a blue smoke. That lets you know the oil/juices are hot enough for the batter. Cook at an even temperature, do NOT reduce the heat as you will have puddings that will sag. 20 to 25 mins at 200C will suffice.

For small, light puddings, why not use a six cup muffin tin? Works just as well and that size of pudding is ideal for the kids.

Lynda Bowyer.
West Yorkshire, UK.
Yorkshire born, bred and proud of it.

PS: It was never referred to as English Meat Grease Bread. Here you go for an explanation of its origins:
http://en.wikipedia.org/wiki/Yorkshire_pudding
G Scott on January 3, 2013 at 5:03 am said:

I use the same method as Lynda and agree a wooden spoon would be no good to mix with, definitely a whisk is needed. I would never reduce the oven heat during cooking or refridgerate the batter mixture before cooking.
Like Lynda, I have never ever heard of it referred to as English Meat Grease Bread. I’m not from Yorkshire but from the North East and have made and eaten a lot of Yorkshire Pudding in my time.