As any Englishman worth his salt knows, Sunday is the day we roast a joint, make gravy from scratch, boil vegetables, roast potatoes, and, if the joint is beef, make Yorkshire Puddings.
If you have never made or eaten a Yorkshire Pudding, I urge you to do so.
Nectar from the gods. Here is a picture of mine from tonight. You must follow the recipe exactly and the oven temp MUST be at 450F.
Yorkshire Pudding Recipe - makes 12
Pre-heat oven to 450F
I cup all purpose flour sifted with 1 teaspoon salt
3 large eggs, slightly beaten
1 1/4 cups 2% milk
Hand whisk all ingredients until smooth. Let mixture sit at room temperature for 45 minutes.
Pour a teaspoon of cooking oil into each muffin cup and put pan into pre heated oven for 2-3 mins to heat oil. Pour pudding mixture into pan. Cook for twenty minutes or until golden and puffed!
Good stuff, I tell ya!
ReplyDeleteA Sunday "joint" for the un-English amongst us, is a "roast"
ReplyDelete2%?
ReplyDeleteI've never made Yorkshire pudding. Thanks for the recipe Fay!
ReplyDelete2% milk Sid, don't you have that in the US. Maybe you call it semi-skimmed?
ReplyDeleteFay, we have it, of course.
ReplyDeleteI suppose my comment should have read:
"2% milk? Bleaah!" I've often wondered what the other 98% consists of.
I am sure the historical Yorkshiremen did not use 2% milk.*
Fay / Sid...
ReplyDeleteLet's get the words right. 2% Milk is "Sissy Milk" promoted by dairy firms to make you think it's better. Now "skim milk" is properly termed "Blue Milk."
Now milk itself, as is beef, is a superb source of nutrients from vegetables....since they both come from ungulate critters. Reducing content reduces benefit, in other words.
EAT COW. DRINK WHOLE MILK.
PS: Yorkshire pudding is the very best thing evah (!!)for use with Beef Au Jus gravy.
"I am sure the historical Yorkshiremen did not use 2% milk."
ReplyDeleteVery true Sid, they used a mixture (60/40) of whole milk and WATER. So you could do that, or you could use 2% milk.
Interesting, Fay. I think I will try the milk and water mix (there will still be more milkfat there) and give them a go.
ReplyDeleteI was not picking on your recipe, by the way, it is just that 2% milk is anathema to me. I won't even eat it on cereal. And skim milk just makes me feel blue.
The very best milk I've ever had was whole whole milk, which included the cream and had to be remixed before use. That was given to me by a woman whose house I was painting. She had bought it from a dairy farmer, but her kids would not drink it, so. . .
And, the pudding looks wonderful!
ReplyDeleteWe used to get milk like that when I was a kid, delivered in glass bottles by the milkman. There was two kinds "silver top" and "gold top" (the colour of the foil cap on the bottle) The silver top was less expensive (less fat) and the gold top had almost pure cream on the top, my mother never shook the bottle to mix the cream in with the milk, she would just pour the cream off the top into her coffee! We kids never got a look in!
ReplyDeleteYes, please try the recipe Sidd, I'm sure you'll love it.
ReplyDelete@5 is OK with me. I can't take 1%. Fat Free will be flushed before I will drink it.
ReplyDeleteI think whole milk is 3.5-4% or so, IIRC.
I-can't-belive-you-posted-this!
ReplyDeleteWe MUSY have esp. I just splurged on a 4-rib roast, now in deep freeze, to fix this weekend. I told Tom I'd fix him prime rib, mashed potatoes and peas as we seldom eat beef anymore. He just asked if I could make Yorkshire pudding with it (as any Irishman worth his salt would request!) and I said I'd ask Fay if she had a recipe. Whew, that's almost spooky!
So thank you for this, Fay, the timing is perfect :-) And I hoope I mentioned that the banana bread recipe was delish, I'm making it again tonight.
"I am sure the historical Yorkshiremen did not use 2% milk."
ReplyDeleteVery true Sid, they used a mixture (60/40) of whole milk and WATER. So you could do that, or you could use 2% milk.
Sorry, Dances, but I have to LMAO!!!
Jaysus Mary & Joseph, my spelling continues to deteriorate. Note to self: check before hitting post.
ReplyDelete*sigh*
Florie, remember that the POST button changes the spelling in your post. Nothing you can do will ever change that.
ReplyDeleteThat is spooky florrie! I hope you enjoy the Yorkshires! Let me know how they turn out.
ReplyDeleteFlorrie, Matt is right. You musy not worry about things you can't hoope to fix.
ReplyDeleteFlorrie, Matt is right. You musy not worry about things you can't hoope to fix.
ReplyDeleteNow where's that sardonic-looking emoticon...
My Yorkshire pud was a disaster on Sunday! :( Im looking at yours in envy
ReplyDeleteOkay, my first attempt at Yorkshire pudding is in the oven! I'm serving it with baked chicken, fries, and cream pepper gravy.
ReplyDeleteThey came out puffy, golden, and delicious! Noah's grinning from ear to ear and smacking his lips. Thank you for the recipe, Fay!
ReplyDeleteHmm, I wish we were eating at lady red's tonight!
ReplyDeleteWe had leftover stirfry but I'm looking forward to trying this recipe next week with the rib roast, Fay.
Woot, I'm so glad your puds worked lady red!
ReplyDeleteUse my recipe Alison, you'll never have a failed pud again!
ReplyDeleteI promise :)