Yorkshire Pudding

Yorkshire Pudding (English: Yorkshire pudding ) is a pastry that is served as a side dish of English cuisine, steaks, roast beef and other roasted meats.

It is made from a batter of flour, milk, eggs, fats (Traditional suet ), salt and possibly pepper, parsley and nutmeg. The dough ( batter ) must be very fluid and rest for at least half an hour. There are two ways to prepare the Yorkshire pudding. When a finger, the dough is baked thick golden brown in the oven in a pan or casserole dish over high heat and then cut into diamond shapes. In the other method of preparing the dough is poured in portions into small patties or muffin pans. In order for the dough to rise, pan or forms have to be greased and very highly heated before the dough is added. In this method of preparation of the Yorkshire Pudding gets its typical trough, into which you can enter the gravy.

Traditional English or British Sunday dinner ( Sunday roast ) is Yorkshire pudding in the same oven as the roast beef or otherwise cooked meat used, the pudding is cooked under the piece of meat, and drips as the juices in the pudding and gives it as additional flavor.

With jam or sugar syrup (golden syrup ) is Yorkshire pudding served as a dessert.

The recipe is similar to that of the Swabian Pfitzaufs and the American popovers.