Thursday, December 26, 2013
As a child, on Christmas, my mother made this and invariably we would hear hooting and hollering in the kitchen and all go running to see what the commotion was about. There she was peering into the oven laughing at the Yorkshire Pudding. It leads you to believe it's alive in there.
Once I hit high school age, I was in charge of the Yorkshire, so that would put me somewhere around 40 years in the making. By that point, we all had big appetites so I always made 2 which was time consuming, but they always got eaten.
When I serve dinner now a days, I make sure to give the kids a sample of the Yorkshire (for short) and they always love it!
I am going to make it tonight again and will photograph it; I was just too busy yesterday. But here is the Yorkshire Pudding Recipe and now the photos have been added.
Preheat oven to 425 with rack in the center (or if using the oven for meat, as soon as it comes out, turn up the oven). Bake the Yorkshire while the meat rests and is carved.
Add either 2 TBL of drippings from your roasted beef ~ OR ~ add 2 TBL of Light Olive Oil to a pie dish. Swirl it to coat the bottom. To a bowl, measure 1 Cup Flour and 1/2 tsp Salt. To a measuring cup, Add 1 Cup Whole Milk and 2 Eggs. Give the eggs a stir to break up yolks. Add the liquid to flour and beat until smooth, about 1 minute or so. Pour into the pie dish and immediately place in the hot oven ~ by itself. It will take about 23-25 minutes to bake but begin to check on it without opening the oven after 18-20 minutes. It won't look like much until that point but you will be amazed. Once it is a dark golden brown, it's done. Let it cool for a few moments to set up before cutting. Using a bread knife, cut into wedges. The more people the smaller the wedge, but I guarantee, there won't be any left.