Yorkshire puddings! I love a nice piece of meat served up alongside a fluffy golden "gravy volcano". It's clearly a favorite with a lot of folks, but few venture forth into this sacred realm, rather they sit back and hope that someday soon they'll happen across one. Admittedly, the first time out, it can be a little scary (400 degree oil should be a little), but it is a simple enough recipe and wouldn't you like to be the one others are hoping might be serving up some Yorkies. Definitely, some good advice would be to keep an eye out for the heaviest guage muffin tin you can find and keep it just for Yorkshire puddings. Never wash it with soap, just water and a good wipe clean. Like a good cast iron pan, a good pudding tin should keep seasoning time after time and it will never fail you. In one hotel I worked at, the Yorkshire pudding muffin trays looked like they had been forged in the pit of a volcano! Heavy, black, downright ugly - perfect every time. This recipe should do for six people.
You will need:
2 large eggs
1/2C milk (homo)
1/2C water
1/2tsp salt
7/8C flour
hot beef drippings or vegetable oil
Method:
- sift the flour and set aside
- whisk eggs, milk, water and salt
- add the flour and whisk smooth - rest in fridge 1 hour
- preheat the oven to 400 F / 205 C
- fill bases of muffin tins with about a tablespoon of beef drippings or oil
- put muffin tin on a tray (to catch any spillover) and preheat in oven
- when hot, pull the tray out and fill each reservoir 1/2 full with the batter and return to oven
- reduce heat to 350 F / 176 C and cook for 10-15 minutes till puffed and golden
- Pull the tray out and turn the puddings out of the cups and serve
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