Now this is a recipe I picked up while living in London. This is a staple for any Sunday Pub Roast, which I have consumed on many occasions while living there alongside an icey pint of Stella). For those of you unfamiliar with these little lovelies, Yorkshire Puddings are a dish that originated in Yorkshire, England and is a staple of the traditional British diet.
My recipe is pretty easy, so there is no need to go out and purchase frozen ones. The simple ingredient and preparation make this something to add to a roast meal to add interest and intrigue. This recipe feeds 6 people, let’s go shopping!
*4 Ounces of Flour
*10 Ounces of Whole Milk
*Salt and Pepper to Taste
First get a mixing bowl and add the flour. Make a well with your fingers in the middle and crack the eggs. With a fork, slowly work around the edge, methodically mixing them both together. When fully mixed, grab a whisk and beat the mixture vigorously while slowly pouring in the milk. Once all of the milk is added, add lots of freshly ground pepper and a twist or two of salt and then whisk until you can’t whisk no more. You should add a bit of air to the mixture. Don’t want to do this? Add the mixture to your kitchen mixture and set to high until fully mixed.
Let the mixture sit for one hour.
Towards the end of the hour take out a muffin pan (metal) with 6 compartments. Preheat the over to 425 degrees. Put two tablespoons of oil into each compartment and place in the oven once it has reached temperature. Leave it in until the oil begins to smoke and shimmer. Then take out of the oven and add the mixture in even amounts to the 6 compartments.
One thing to keep watch on is that you leave enough room as these suckers will raise. I usually leave about an 1/2 inch to an inch or so from the top. Another tip is to put a cookie sheet underneath them in the oven to catch any spillage. Nothing worse than a smokey house, right?
Bake these in the oven for about 30 minutes and check regularly. They should be golden brown at the end and in various shapes. Do not worry about what they look like. No two puddings should look alike, think of them as the snowflakes of the cooking world.
Serve with roast dinner and homemade gravy. Enjoy!