Yorkshire Puddings INGREDIENTS
by Joy
• 8 oz Plain Flour • 2 Large Eggs • Pinch of Salt • ¾ Pint of Water mixed with ¼ Pint of Milk I’ve always had more success with considerably more water than milk, the mixture is lighter. But many recipes you find prefer a greater ratio of milk. We came from the far North (much higher than Yorkshire) we were poor and it was post war so maybe that’s the reason my Nana and my Mom always made them like this. Choose your own way! • High Temperature Cooking Oil If you were in Northern England you would use Lard or Dripping (rendered fat from the meat) and get the best results, but for our California taste buds you may prefer any oil that heats to a high temperature! • 12 Piece Individual Muffin/cupcake tin. MAKING YORKSHIRE PUDDINGS WITH AMAYA in 2016
What are you grateful for this holiday? I am grateful for my health and the health of those I love. And for the fact that despite the difficulties we have all faced we have been able to connect and find even greater meaning in our relationships. 58
