Yorkshire Pudding (Modern Priscilla)

Being part English, you would think I would have attempted Old Blighty’s most famous dish at one point. About the only time I think of Yorkshire pudding is while watching Gordon Ramsey yell and swear at someone about it on Hell’s Kitchen. His schtick gets old.

Yorkshire puddings are very easy, as long as you keep an eye on them, from what I read. I have not made them, but I think I might for Thanksgiving. It looks like a big, fluffy omelet with a little flour in it. I am assuming there is not much flavor, but it is a staple for pot roast in England. Which should make it fine for turkey dinner!

Yorkshire Puddings
1 ½ cups flour
½ teaspoon salt
2 eggs
1 cup milk

Sift together salt and flour. Break in the eggs (do not beat) and add enough milk to moisten the flour and beat until smooth, adding remaining milk gradually. Batter improved if made sometime before it is cooked. Put in shallow pan in which a little beef drippings has been melted and bake about 35 minutes in a moderately hot oven – 375F – and cut into squares when ready to serve.

I like this recipe, as it cooks the puddings the traditional way, in a loaf or 8 x 8 pan. You can, of course, make this in well greased cupcake tins if you wish to have individual puddings. They should be light and fluffy, with the tops nicely browned.

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