Yorkies were traditionally served as a first course with gravy, to fill the diner with low-cost ingredients. This would mean that poorer families would make an expensive roast meal stretch further.
My grandparents often talked about having a large Yorkshire pudding to start a traditional Sunday roast.
Nowadays, the yorkie is a staple part of any roast in my house. My wife has the best recipe, and shares it below. Sometimes the simplest things are the best 🙂
- Preheat oven to 200°C. Pour 1 tablespoon of oil into six 80ml (1/3 cup) capacity muffin pans. Place in preheated oven for 5 minutes or until oil is hot.
- Combine ¾ cup flour, ½ tsp salt into a bowl. Add 2 eggs and whisk until combined. Gradually add 300 mL milk in a thin steady stream and whisk until smooth.
- Pour batter among the hot muffin pans.
- Bake in oven for 20 minutes or until puffed and golden brown