The proof is in the pudding!
The weather outside is frightful! OK, so it’s not too frightful…it is California after all. However, it is a bit chilly and I am in the mood for a roast beef dinner. Specifically, I am in the mood for pot roast. It is tender, satisfying and easy to prepare, and if I have anything to do with it there will be Yorkshire pudding on the side. Most of us have heard of Yorkshire pudding, but you would be surprised to know how many people are not really sure what it is. We are accustomed to the sweet creamy custard variety that comes for dessert in this country. I am craving the crisp airy variety the English are so fond of. The simple combination of flour, milk and eggs poured into a sizzling puddle of fat, only to rise to crispy perfection, makes for the definitive accompaniment to roast beef and gravy. I am proud to say my first introduction to Yorkshire pudding came from no other than Yorkshire, England. It was my first trip to Europe, and I was in England staying with my best friend’s grandmother, Molly. She prepared roast beef and Yorkshire pudding for dinner on my first night there…I will never forget it. It is fairly simple to make but there are a couple tricks you need to know to make sure they rise properly. Luckily for you, I got this one. Traditionally you would pour some of the drippings from the roast into a pan and make a large pudding to be cut up and served right from the pan. I prefer preparing individual puddings in cupcake tins, and I use olive oil instead of drippings. Either way you prepare it, they go great with anything that comes with gravy.
- 1 cup of flour
- ½ teaspoon salt
- 2 eggs
- 1¼ cup whole milk
- 1 tablespoon cold wate
- Sift or blend the dry ingredients in a bowl, then add the eggs and stir. Add about half the milk and stir until the mixture is smooth. Then, add the rest and beat well adding the water before you are done beating. You will be pouring the batter so you might want to transfer it to a large measuring cup to make it easier to pour. You can make the batter ahead and refrigerate it, but pull it out ahead of time as they will cook better if they are at room temperature. When you are ready to bake them, heat the oven to 375 degrees. Take your cupcake tin, and put about ½ teaspoon of oil in each cup. Place the tin in the top part of the oven and allow it to heat until it is sizzling hot. When the oil is good and hot, pull out the shelf and pour the batter into the oil. The trick here is keeping the oil as hot as possible, so no lollygagging around! You will be filling each cup about half full and you will have enough batter to make twelve. You will see the oil rise and surround the batter. This is what makes the distinctive hole in the middle, so if you have leftover batter it is better to discard it rather than add more to a cup you already filled. Gently push the shelf back into the oven and close the door. They will need to bake for approximately 25 minutes. DO NOT open the door until after 15 minutes. Check on them after 20 minutes and remove from oven when baked to a golden perfection. They are best when they come right out of the oven, but they aren’t bad the next day for leftovers either.
Enjoy love!
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