Yorkshire Pudding Busting The Myth

Today, we will bust one of the cooking myths. We have been lectured for years on using screaming hot oil and pans to make Yorkshire Puddings! This leaves a kitchen question: Is that the only way? Today, I will show you how that may not be true!
If you think it's not true, leave a comment. Or do you believe the oil and pans must be screaming hot because that is how you have always made Yorkshire Puddings!

Yorkshire pudding originated in Yorkshire, England. The dish is a staple of British cuisine and has a rich history dating back to the 18th century. The earliest recorded recipe appears in a book titled "The Whole Duty of a Woman" published in 1737, where it was referred to as "A Dripping Pudding"—the drippings being the fat from roast meat.

The name "Yorkshire Pudding" was popularized later. It was associated with the region of Yorkshire because cooks there were reputed to be exceptionally skilled at making them high and well-risen. This reputation was possibly due to the high heat from the region's coal, which was essential for achieving the dish's characteristic puffiness—screaming hot pans in a screaming hot oven!

When Hannah Glasse's influential cookbook "The Art of Cookery Made Plain and Easy" was published in 1747, the recipe had evolved, and she was the first to refer to it specifically as "Yorkshire Pudding." Her version solidified its status as a critical component of the British Sunday roast, especially with roast beef.

Yorkshire Pudding has been cherished in Britain for centuries for its taste and practicality, as it was initially used to use the fat that dripped from the roast meat, cooking the batter beneath the meat as it roasted. This tradition of practicality and deliciousness continues to make Yorkshire Pudding a beloved part of British culinary heritage.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.

Ingredients
150g All Purpose flour/plain flour
4 eggs
175 ml milk
25 ml water
Shortening/beef dripping / veg oil
Pinch of salt
Pinch of black pepper – optional

This will make 12 muffin tin Yorkshire Puds.

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Oven to 250°C (500°F)
Air fryer 230°C (460°F)
Now I set the time to 20 mins – after 19 mins, I took the puddings out

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