Saturday, February 22, 2014

Prairie Kitchesn - Yorkshire Pudding














My first attempt at Yorkshire pudding was a complete disaster. My second attempt today was much better, though not perfect. No surprise, since I've never actually eaten a real Yorkie. Well, not until today...

Traditionally, back in England, while the meat was cooking, the Yorkshire pudding pan was placed underneath to catch the fat dripping from the meat. When the roast was done, the batter was poured into this hot fat and baked in a hot oven. The hot fat and the hot pan are essential to a successful Yorkie, so I've learned.

Yorkshire Pudding
4 eggs
1 cup milk
1 cup flour
pinch salt
beef drippings or vegetable oil

Old time cooks had to whip this up by hand, but luckily we have blenders. Blend the eggs and milk. Gradually add the flour, blending all the while. Add the pinch of salt and blend well. And blend again. Put 1 tsp of roast drippings or vegetable oil in each cup of a muffin tin. Heat oven to 400F. Put the muffin tin in the oven until hot. Meanwhile, blend the batter again. Quickly pour the batter in the hot muffin tins and slip it back into the oven. Bake 20-25 min., until the Yorkies are puffy and brown. Serve with roast beef and gravy.



No comments: