Have you got served traditional English Sunday roast ever? Very often served with Yorkshire Puddings – which is soaked in sauce! Old Mama said, enough about average fond of sauce, so these puddings are like mama from above for me.
Yorkshire pudding was originally eaten as a separate appetizer with thick gravy to fill up the stomach, that one should not eat as much of the costly meat that came in the main course. Today we make the often small variations of Yorkshire Pudding served as an accompaniment. You can sometimes get a bigger Yorkshire pudding, which is filled with mashed potatoes, gravy, chopped meat from the roast and vegetables.
The best Yorkshire Pudding is how easy it is to make! Although there probably are countless recipes, I’ve landed on a very simple and straightforward one. The few ingredients measured up in a 1-1-1 ratio:
- 4 eggs, measure them in a measuring jug
- milk – the same amount as eggs
- flour – the same amount as eggs
- A pinch of salt
- about 2 tablespoons of fat, oil or butter
- Blending the 4 eggs in a measuring jug and note the amount. Place the eggs in a bowl.
- Measure out equal quantity of milk eggs and add to the bowl with the eggs. Take a pinch of salt. Whisk egg / milk mixture well together. If it gets a lot of bubbles and foam in the mixture (it will be happy if you use mixer), then allow the mixture to stand for 5-10 minutes until the flour whisk in.
- Measure out equal amount of flour as eggs, and run it in the egg / milk mixture. Whisk well pipe is smooth and lump-free. Allow the mixture to stand. In the refrigerator, preferably several hours, but at least a quarter.
- Apply grease or oil in a muffin tray or ceramic forms and insert in preheated oven at 225 degrees. Let stand for about 5 minutes. Take the molds out and pour quickly pipe into molds, about 1/3 full, and looked quickly into the oven again high.
- Bake for 15-30 minutes (depending on size of forms). The puddings should raise profusely and become golden brown.
YOU don’t have to come from Yorkshire to love this great national dish.
Recipe courtesy Olive Ole