Monday, November 21

BAKE IT: Yorkshire Pudding

Yorkshire Pudding is a very important dish in English meals. This air filled bread has a rich and developed flavor.

It can be made in either small individual servings (much like a popovers) or as I prefer in a large skillet as one piece.

The most important thing to know is gravy, Yorkshire pudding needs a proper gravy to sop it up.

Serves 4
Full time: 1 hour
You will need:

2 large eggs, beaten
1 cup milk
1 cup flour
1/4 cup butter, melted (traditional method use beef drippings)
1/4 cup butter, unmelted (traditional method use lard)
1 tsp nutmeg
1/2 tsp salt
1/2 tsp ground black pepper

Let us begin:

In a mixing bowl, whisk together eggs, milk, melted butter, herbs/spices

Now blend in flour and whisk until no lumps appear


Let stand on counter for 20 minutes

While this stands, heat oven to 425

Place unmelted butter in a large oven proof sauté pan.

Put pan in oven and get the butter all melty and sizzling


Now gently pour in batter and return to oven for 30 minutes until it puffs up

Turn heat down to 350 and cook for 10 minutes, thus will brown up nicely


Serve immediately. You can either slice it up or allow this around the table to grab it on their own. Which is always fun and more homestyle!