I don’t know why it’s taken me so long to get around to this one – it should have been low-hanging fruit really…
This recipe is the second of two Yorkshire pudding recipes in English Food; the first (#181 Yorkshire Pudding) was a bit of a disappointment, cooked in the early days of the blog when my skills were not quite a good as today. This one supposedly produces a huge, light and crisp pudding which “swell[s] to the height of a coronation crown.” Hmm, we’ll see about that!
The recipe comes from a Mr Tin Sung Chan a Hong Kong chef who skilfully beat five other British chefs at their own game in the ‘Great Yorkshire Pudding Contest’ which took place in the great Yorkshire city of Leeds circa 1970.
As we all know, there is nothing more British than roast beef and Yorkshire pudding, and Yorkshire folk have naturally become very proud of their pud; it is certainly the most famous food in the Yorkshireman’s edible arsenal. Unfortunately, the pride is a little misplaced because there is nothing particularly Yorkshire about it. Batter puddings have been cooked around the country for centuries (and not always with beef either). The first recipe for such a pudding appears in the 1737 publication called The Whole Duty of Women where it was called a dripping pudding. However, a few decades later, in The Experienced English Housekeeper, we see it called Yorkshire pudding for the first time.
In Yorkshire – like many things – the Yorkshire pudding is associated with thriftiness where is not customarily served with the roast but as a starter with gravy; the idea being that the family filled up on cheap pudding and therefore ate less meat!
A batter pudding made in the traditional way under spit-roasted meat (source: historicfood.com)
The traditional way to cook a Yorkshire pudding was to lay a large tin called a dripping pan beneath the roasting meat so that it could heat up and catch some meat fat. Once a good layer of it had formed, the batter was quickly tipped into the pan. All of this could happen underneath a spit-roasted joint or within an proper oven (something to consider next time you cook a roast, perhaps..?).
One of the biggest points of conjecture between cooks is the method of cooking – just how does one ensure a good rise? I have had many arguments. What are the proportions? Plain or strong flour? Beef dripping or sunflower oil and just how hot should it be? For how long should you beat the batter and for how long should it rest? How much batter should be used and should it be chilled or at room temperature?
With all this fuss and debate, it is good to see that this recipe is pretty straight-forward:
In a bowl beat together half a pint of milk (I went for whole milk), four eggs, a scant half-teaspoon of salt, a little black pepper and half a teaspoon of tai luk sauce*. Let the mixture stand for 15 minutes and heat the oven up to 230°C.
In another bowl sift eight ounces of plain flour. Make a well in the centre and pour in around a third of the milky mixture. Beat in with a whisk. Pour in the next third and whisk until smooth and then the last of it, beating again. This technique of adding the liquid in stages should give you a nice lump-free batter.
If you’ve just roasted a joint of meat, pour the dripping fat into a clean roasting tin. Alternatively, add your own lard, dripping or oil and heat in the oven or hob. Once good and hot, pour in the batter and pop in the oven for precisely 20 minutes and 52.2 seconds.
#425 The Prize-Winning Chinese Yorkshire Pudding 6/10. This was an okay Yorkshire pudding, but it certainly did not ‘swell to the height of a coronation crown’! I reckon my own recipe is pretty good and definitely beats it…unless of course, there is a nifty trick or two the Chinese chef did not divulge. (By the way, my current recipe is different to the one I posted on the blog many years ago, I need to update it I feel.)
*which does not exist: ‘For years’, says Jane, ‘I puzzled over tai luk sauce, asking at Chinese groceries without success. Then an enterprising niece found what seems to be the answer: her request for tai lukwas greeted with much laughter: apparently it means ‘mainland’, i.e. ‘mainland China’. So tai luk was a kind of secret-ingredient joke, an amiable joke at the expense of Yorkshire patriotism.’