I’m part English and so are my in laws. This Christmas I want to attempt making traditional dishes from my heritage.
Yorkshire Pudding
1 cup flour
1/2 teaspoon salt
1 cup milk
2 Tbsp melted butter
2 eggs, beaten*
2-4 Tbsp of roast drippings
* If you double the recipe, add an extra egg to the batter.
Note: Yorkshire puddings are really delicious and most people love them even if not with the traditional roast beef meat served with them! But if you want to add a little flavour to them particularly if your batter mix isn’t up to it, then you can add in a few herbs and spices to add some lovely flavour. Nothing too strong is required. For instance, why not add in a little fresh garlic or perhaps some mixed herbs to add a nice tasty zing to the Yorkshires!
Directions: Sift together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream. Let sit for an hour.
Heat oven to 450°F. Add roast drippings to a 9×12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.
For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes.
Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot. Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.
Cut into squares to serve.
Northerly Nosh 