Hannah Glasse & The Yorkshire Pudding

Today’s Google Doodle pays ode to Hannah Glasse on her 310th birthday.  Since she pioneered the cookbook and what British cooking is today, I thought I would give tribute to her in my humble cooking blog.

By Hannah Glasse – Own scan of The Art of Cookery Made Plain and Easy, 6th Edition, 1758, Public Domain, https://commons.wikimedia.org/w/index.php?curid=39186584

Hannah Glasse is the author of one of Britain’s earliest cookbooks, “The Art of Cookery Made Plain and Easy,” which was first published in England in 1747.  The book holds 972 recipes and made what we know as Yorkshire Pudding a household staple.  Before Hannah Glasse British cooking was bland with no variety.  Hannah Glasse invented the Yorkshire Pudding and the modern dinner party.

Today, I’m sharing my Yorkshire Pudding recipe and how you can serve it at your next party in honor of Hannah Glasse.  I’m serving Yorkshire Pudding with Smoked Salmon.  As Ms. Glasse would have perfected her recipes for dinner parties, this Yorkshire Pudding recipe is perfect for a starter or Buttler Served entre.  Hannah Glasse also catered to Lent with recipes in her cookbook, and I believe this recipe may fit right into that category.

Yorkshire Pudding with Smoked Salmon

Ingredients

Pudding:

4 large eggs

1 1⁄2 cups whole milk

1⁄2 teaspoon coarse salt

1 1⁄4 cups all-purpose flour

4 tablespoons vegetable oil

Filling:

smoked salmon

1/4 cup cream cheese

1/cup sour cream

1/2 teaspoon dill

salt and pepper to taste.

Method

  1. First Prepare the Yorkshire Pudding.
  2. Mix the eggs, milk, flour, and salt. Either with an electric mixer or by hand blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
  3. Preheat oven to 425°F.
  4. Put 1 teaspoon of the oil into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
  5. As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
  6. Bake until the Yorkshire Puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.
  7. While the Yorkshire Puddings are baking, prepare your filling.
  8. Mix together cream cheese, sour cream, dill, and salt and pepper.  Once the Yorkshire Pudding are done and cool enough to handle fill the centers with the cream mixture separating it into equal parts.  Top with the smoked salmon.
  9. Serve immediately.
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