Sunday, April 13, 2008

Yorkshire Pudding

The first time I saw Yorkshire Pudding, I said, "That’s pudding?" It didn’t look like pudding to me.
Actually, Yorkshire pudding is a dish made from batter, and it is cooked by pouring the batter into a preheated greased baking pan containing very hot oil and baking at very high heat until it has risen. My impression was that it made me think of Popovers.
One description reads, "When fresh from oven, good Yorkshire pudding is a puffy irregular shaped golden mass, unlike any other baked dish. On standing a few minutes, the surface settles more or less evenly, and when cut the outer crust is tender crisp and the center soft and custardy." Traditionally, it is served with roast beef which is where I first had it at a Carvery. Carvery is like
a Buffet where the meat is carved as you walk past, and there was the Yorkshire Pudding beside the roast beef.
So here for your enjoyment and a taste of England is a Yorkshire Pudding recipe.
Picture is a typical Sunday dinner.

Yorkshire Pudding
3/4 c. flour
1/2 tsp. salt
2 eggs

1 c. milk
4 tbsp. oil
Beat flour, salt, eggs, milk together until very smooth, scraping bowl occasionally. Refrigerate 2 hours or longer. Heat oven to 450 degrees. Measure oil into 8 x 8 x 2 inch square Pyrex pan. Heat for 2 minutes. Pour batter into pan and bake for 20-30 minutes. Do not open door. Serve immediately.
This may be baked in muffin tins, using 2+ T. batter per muffin, with 1-2 tsp oil in each tin before preheating pan to very hot. Wrapped tightly, Yorkshire Puddings freeze and reconstitute very well.

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