Happy Thanksgiving everyone! I thought today would be a perfect day to share my simple family recipe for Yorkshire Pudding with you all.
Yorkshire Pudding is a British recipe and cooked with roast dinner, which is traditionally roast beef or lamb, but can also be chicken or turkey.
My family and I have roast dinner during the cold winter months, and especially Thanksgiving, and Christmas.
They can be eaten in two ways. One, with the meat, veggies, and potatoes and gravy, or two, as a dessert with golden syrup. Golden syrup looks like molasses and can be used if you do not eat corn syrup. You can find golden syrup at British import stores. Global foods here in Kirkwood would have it.
This recipe makes 12 puddings.
Ingredients needed:
Flour ( self rising or all purpose) 4 oz
Baking Powder 3/4 tsp
2 % Milk 3/4 pint
3 eggs
A weighing scale.
Crisco, original or lard
For a healthier option use skim milk, and vegetable oil instead of crisco or lard.
You can make these with either, self rising flour, or all purpose flour and baking powder. If you use all purpose flour they come out bigger and fluffier being hollow in the middle, and if you use self rising flour they come out dense and slightly smaller than muffins. You can see the difference in the picture. The ones on the right are traditionally how to cook them, but both ways are delicious.
To start you will need to weigh 4 oz of whichever flour you choose. Next, you add all 3 eggs, and lastly you add the milk. You will want to add the milk half at a time, really beat the eggs well. It will have the consistency of a melted or watered-down milk shake.
Preheat the oven to 480 degrees, and put 1/2 tablespoon of crisco in each hole in a muffin pan.
Place the pan in the oven and wait 15-20 min. the crisco should be melted fully and smoking a little bit. The key here, is to get the pan and crisco extremely hot, and also do not cook anything else in the oven with these.
Then you take the pan out of the oven, and pour the batter into each hole. It should start to rise and cook immediately. You will want pour the batter fairly quickly, so you do not lose heat on the pan. Place the pan back in the oven on the middle shelf and let cook for 20-25 min.
It is really important that you do not open the oven at all to check on them while they are cooking, it will cause the pudding to deflate. I recommend turning on the light for the oven, and take them out, as soon as they turn golden brown and have risen to look like muffins. They will start to rise about 5-7 min. Now you can let them cool, while finishing up any other cooking that needs done for you meal.
I hope you enjoy these as much as my family and I do!
Annie
xxxoo
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