Monday, March 31, 2008

Yorkshire Pudding

My dear friend Zi gave me this lovely blue mixing jug. It's great with a rubber grip bottom. I thought I would christen it with making Yorkshire Puddings.

A little history in reference to Yorkshire Pudding, is that it started as a poor man's food. Not being able to afford that much meat, they would take the drippings from the meat and cook the Yorkshire Pudding in the hot drippings and serve it with a gravy. Serving that first to fill them up and then serve their small portion of meat with vegetables .

Yorkshire Pudding (for about 4 to 6)

8 0z flour
2 eggs
1 pint milk
pinch of salt

Sieve the flour and salt into a basin. Make a well in the centre and break the eggs into it: add a little of the milk and mix it in well. When half the milk is in beat well for 10 minutes, then add the rest of the milk, still beating. The batter should stand for at least 1 hour before it is used. (to be honest I never do that) Add about a tablespoonfull of cold water at the last minute for a really light pudding. get a little fat really hot before pouring in the batter, then bake in a hot oven about 425 f for about 20 to 30 minutes, look and see that they are golden brown and risen, then they are done.

1 comment:

  1. I am so glad you are enjoying the bowl. Your Yorkshire pudding looks yummy!


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