Friday, April 27, 2012

Yorkshire Pudding

One of the best memories I have of eating at my grandmother's house is Yorkshire Pudding. We would have it with roast beef and mashed potatoes.

I have tried for years to find a way to make them like she did, big and fluffy. I only recently discovered this recipe and it works every time. The secret is to let the batter sit for at least half an hour to give it time to rise.

They are great with leftover gravy drizzled over them (or my children seem to think maple syrup on them is pretty tasty as well.)

  • 5 eggs (at room temperature)
  • milk (we will determine the amount by measuring the volume of the 5 eggs)
  • flour (we will determine the amount by measuring the volume of the 5 eggs)
  • pinch of salt
  • Enough beef dripping, or vegetable oil to cover the bottom of the muffin cup
  • Crack 5 eggs into a glass cup, fill two other glass cups to the same volume with milk and with flour. (Usually this is about a cup)
  • Pour the eggs and milk into a blender and add a pinch of salt. Blend.
  • Add flour. Blend.
  • Leave the batter to rise for a minimum of 30 minutes, longer if possible - up to several hours. (I have left for less time and got wonderful fluffy puddings.)
  • Heat the oven to 425F.
  • Place a pea-sized piece of lard, dripping, or ½ tsp vegetable oil each muffin tin hole.
  • Heat in the oven until the fat is smoking about 10-15 minutes. 
  • Add 2 tablespoons of cold water to the batter, give another quick mix, and fill a third of each section of the tin with batter and return quickly to the oven.
  • Cook until golden brown (About 20 minutes).

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