I've been craving a roast beef dinner for ages...as an English girl living in Florida I sometimes (alot of the time) I miss my traditional roast on a Sunday. Roast Beef in the UK would be served with roast potatoes, lots of delicious veggies, gravy, creamy horseradish sauce and ......Yorkshire Pudding. Yorkshire Pudding isn't a pudding, or any type of dessert. It's a light airy pastry made with meat drippings ( I substitute vegetable oil) served with the meat, often with gravy or meat juices. Cooked in a very hot oven, the Yorkshire pudding puffs up, leaving large pockets of air, and becomes a pastry that is more crust than interior. It is excellent for sopping up juices, or for Americans, buttering and eating like a dinner roll.
I have alway bought a mix before, but Jacksonville doesn't have the same influx of English as Orlando does and I realised to my horror I would have to make from scratch. Anyway, that is what the internet is for...so I Googled away and found the recipe from Chef Brian Turner.. if he (being from Yorkshire) can't make a descent Yorkie, then I don't know who can...
Well blow me down, it was simple...and the largest yorkshires ever made (in my kitchen) were born...enjoy!
(for 6 people...2 each!)
- 1 cup of all purpose flour (plain)
- 1 cup of eggs (I used 4 large)
- 1 cup of milk (I used fat free and it didn't seem to hurt)
- 1 good pinch of salt
- vegetable oil
- 12 space muffin tin (yorkshire pudding tin)
- Heat oven to 425 F (220 C)
- Combine well all the ingredients except the oil
- Add 1 teaspoon of oil to each compartment in the tin
- Put in oven and heat until oil is smoking
- Pour equal amounts of the batter into each compartment
- Put back in oven and cook for approximately 25 mins - try not to open oven as they might fall!
- Enjoy with gravy and roast beef