Yorkshire pudding is usually seen accompanying a roast, but it can also be served with a sauce as an appetizer, or after the main course, with a syrup, as a dessert of sorts.
Pre heat oven to 425°F/220°C. Put the fat (cooking oil, butter, drippings or a mixture of them) into a baking pan (9x13" or 22x30cm approximately) and heat in the oven.
Sift flour and salt into a bowl. Add unbeaten egg and half the milk. Beat briskly to mix well. Add butter and beat to a smooth creamy batter. Stir in remaining milk.
Pour the batter when the fat starts sizzling in the baking pan. Set just above the center of the oven.
Bake at 425°F/220°C for 20 minutes. Reduce the temperature to 400°/200°C F and bake for a further 15 minutes.
Let it stand for a couple of minutes. The pudding will shrink a little and detach from the pan. Slice and serve.
The batter can be kept in the fridge or used immediately as standing does not make any difference, contrary to what was the popular belief for many years. If left to stand, beat it briefly again before using it.
The batter rises adequately when the egg and the first half of the milk are beaten in briskly for a few minutes, which can be easily achieved with a hand blender, so long beating of the batter is superfluous.
Not really a pudding going by the dessert meaning of the word, but a stellar batter that soaks gravy and would go well with roast beef or prime rib. Still, Yorkshire pudding is delicious by any definition.
Yorkshire pudding is usually served with a roast dinner. A traditional British Christmas will have its climax on Christmas Day with a roast dinner and the exchange and opening of presents; this is a day exclusively for the family. Celebrations have not finished, Boxing Day calls for more informal entertainment, but it is still festive.
Instead of baking a large Yorkshire pudding, the batter can be distributed into a special pan to make individual puddings. Smaller Yorkshire puddings will cook in less time - half the time for small, individual Yorkshire puddings.
Food in Europe