So many good meals growing up and in an effort to not let those recipes fall by the wayside we have shared an old standard growing up in the Burns family...that of Yorkshire pudding. Some of you hated it, others loved it...hey, it could be worse...remember the fruitcake no one wanted to take home at Christmas?
Enjoy!
- 4 large, fresh eggs, measured in a container
- Equal quantity of milk to eggs
- Equal quantity of all purpose/plain flour to eggs
- Pinch of salt
- 2 tbsp lard, beef dripping or vegetable oil... Grandma insisted on it being the grease from the roast beef.
Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn.
Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
Place a pea-sized piece of lard, dripping or small amount of vegetable oil into your chosen tin or pyrex pan or a 4 x 2"/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.
Mom always made either roast beef and yorkshire puddin' or lasagna when company came. We loved it and always thought of yorkshire as a special meal (still do, although we have it more frequently). It was, however, "poor people" food originally. One of my Dad's expressions when he didn't like something (or more likely had his full of it as a kid) was "that's for poor people.
ReplyDeleteGrandma always made hers in a large pan, and it was fluffy with air pockets in the middle. Mine always turns out...well, not like Grandma's.
:-)
Oh, and the worst thing! I always loved my yorkshire with ketchup on it. Still do. (Dad said I was adopted when I did that.)
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