Chalk One Up for the Brits: Traditional Yorkshire Pudding Recipe with Saffron

Recipe by Erin Eastland
Photos by Amy Sheridan

With the all of the tripe and black pudding dishes it’s not often that the Brits get a win in the food world. That being said, we are here to present to you one of our faves: the Traditional Yorkshire Pudding Recipe with Saffron.

Does it look like a giant pancake? Yes. Does it resemble pudding in any way, shape or form… nope. Did it even originate in Yorkshire? Oh, well our sources are confirming that yes… it did. The point is, it’s awesome for soaking up juices and sauces thereby making it the perfect accompaniment for something like a Christmas Rib Eye Roast. But, like many-a-UK cuisine this traditional dish can sometimes lack a certain BAM, BOOM or BANG. That being said, we decided to spice it up with a bit of Saffron (we’re no stranger to this technique, you remember our Zucchini Blossom Risotto with Saffron and Prosecco).

So next time you’re considering making your family eat Tapioca pudding or pickled eggs to celebrate the honor of the motherland, please, think twice and honor the culture for one dish that truly excels.

Preheat oven to 400

Directions

1. Pour out your drippings from the roasting pan into a measuring cup.
2. Add 2 TBS of the dripping back into the pan and then add 3 more to a blender along with the saffron -try and get some of the brown stuff from the bottom.
3. Save the rest to pour over the meat before serving.
4. Blend the saffron and hot drippings for 5 seconds then put the roasting pan back into the oven.
5. Add the rest of the ingredients into the blender and blend until very smooth.

1. Once the roasting pan is hot and the drippings are bubbly, pour the batter into the pan and cook about 20-30 minutes or until the sides are crispy and raised and the middle is puffed up and cracking.
2. If one side seems to be rising more, turn the pudding half-way through.
3. Make sure to keep an eye on the pudding, this method is better in my opinion to avoid scary yorkshire pudding overspills but be in the area and check it often to make sure grease has not spilled over onto the bottom of your oven and smoking. I almost burned my house down one Christmas trying to use those special yorkshire pudding molds. True story. House filled with smoke and flames shooting out of the oven. I cried and my dad had to come get me out of my room after the fire trucks came. But fear not!! This method will cause no near death experiences!
4. Keep in mind that once the pudding comes out of the oven it is going to fall, so try to time it with the roast and sides so that all your guests can oooo and ahhhh when it comes out of the oven.

Slice and serve with your amazing roast beef. Yum!

Happy baking,
Erin