Originally, the term pudding was used for a meat based sausage like food. By the late 18th Century puddings we no longer meat based, but more of a batter. Traditionally, the pudding would have been served before the main course, more as an appetizer. The purpose being that meat was expensive and guests could be “filled up” by the thick pudding thus making the meat stretch further.
By the Mid Century, pudding was no longer served as an appetizer but as part of the main course.
It is still confusing to many to call it a pudding – it most definitely is not a dessert!
This recipe was a bit different from other Yorkshire Puddings I have made. It was thicker and had less air incorporated in the batter.
The end result was a bit doughy.
It had great meat flavor from the drippings. But the top was not crisp like I have made before.
YORKSHIRE PUDDING
1 Cup Sifted Flour
½ Teaspoon Salt
1 Cup Milk
2 Eggs
Drippings From Roast Beef
Mix flour and salt. Combine milk and eggs. Add flour to milk and beat well. Pour hot drippings into a hot casserole dish to measure 1 inch. Pour in pudding mixture and cook in a 400 degree oven for 30 minutes.
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