Yorkshire pudding

Yorkshire Puddings are a classic British side dish often served with roast beef. I will provide you with the traditional recipe, but with an Italian twist, suggesting you might serve them with a roasted veal and a nice tied gravy as an alternative.

Ingredients

• 140g of all-purpose flour
• 200ml of whole milk
• 4 large eggs
• Salt to taste
• Vegetable oil (or lard, if you want to be traditional) for greasing

Preparation

1. Preheat the oven to 230 °C.
2. In a large bowl, sift the flour and add a pinch of salt.
3. In another bowl, beat the eggs and combine them with the flour.
4. Gradually add the milk and continue to stir to obtain a smooth, lump-free mixture. Let the batter rest for about 30 minutes.
5. While the batter is resting, grease the muffin cups or special Yorkshire Pudding molds with oil or lard. Put them in the oven for about 10-15 minutes so that the oil gets very hot.
6. Remove the hot molds from the oven and fill each about two-thirds with the batter.
7. Put the molds back in the oven and bake for 20-25 minutes, until the puddings are puffed and golden. Avoid opening the oven during baking to prevent them from deflating.

Curiosity

Yorkshire Puddings have a history dating back to the 18th century. They were originally served before the main meal to satisfy guests and make them eat less meat, which was considered more expensive. Sometimes they were also served with a sweet sauce and thus transformed into a dessert.

Italian twist: To infuse a local touch, you could try using grated Parmesan cheese in the batter to give a richer and slightly savory flavor, or accompany your puddings with a few drops of IGP balsamic vinegar from Modena.