Yorkshire Pudding

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.

DIRECTIONS

In a mixing bowl combine the flour and salt. Make a hollow in the mixture and drop in the two eggs. Stir with a wooden spoon. Gradually add in the liquid. Beat well to make sure you get out all the lumps. Your final mixture consistency should feel like single cream. Add more liquid if needed. (It’s all in the feel!) Put the batter aside to sit for 30 minutes.

Meanwhile heat oven to 450 degrees Put a teaspoon of oil into each individual pan and heat in the oven. Make sure the oil is very hot; the heat of the oil is essential for success!! When oil is ready fill each tin a little over half full with the batter. Bake for about 20/25 minutes.

Serve with your favorite roast dinner and don’t forget the delicious gravy!!

My kids 1995 and their kids 2018!