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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Yorkshire Pudding

2014-12-27 17.36.23

Moving to London in the early ’70s was really a scary time for me. I was from a small suburb in New Jersey where everyday life as I knew it was turned upside down. England was a different world for me and took some time to adapt. We live with my Auntie Joyce and my cousins Gina and Marco. As time went by and I’d adjusted to this new way of life, food seemed to have become my happiness.

During this time in my life, it was only my mom, my sister, and me and we didn’t have much in the way of money but we had each other, and food became more important than I’d ever remembered it being.

I remember having fun watching my mom making dishes she knew as traditional but ones I didn’t recognize. I asked a lot of questions. My mom was born and raised in London and I could see in her face how she loved the style of cooking and the traditional dishes that were familiar to her.

I found this new style of food to be really different but delicious. Now I can tell you, being a kid, there were some foods I just wouldn’t touch, however, Sunday dinners were the best. Yorkshire Pudding  I loved. Roast beef, roasted potatoes, gravy, and Yorkshire Pudding. I do remember this strange looking muffin that was always served roast beef.

I’d watch Auntie Joyce preparing the Yorkshire Pudding and because I loved it, I memorized every step. Yorkshire Pudding is not so much a pudding as we know it here, but a type of bread that’s used to dip into a gravy. I’d say it’s more like a popover. I do remember taking my first bite. Being a bread lover I was hooked. I think the reason I  remembered this recipe is because it took only a few ingredients and the measurements were simple. A cup, a cup, and a cup. Let me show you how I did it.

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I wanted to increase the recipe a bit because I knew when Steve tried this, he would love them as much as I do. I mentioned it was a cup, a cup, and a cup, I’m increasing the recipe to 4 cups of each ingredient.

2014-12-27 17.36.23

Prep Time: 5 minutes
Inactive Prep Time: 1 hour
Cook Time: 20 to 25 minutes
Total Time: 1 hour 30 minutes
Equipment: 2 large muffin pans
Yields: 12 Yorkshire Pudding

Ingredients:
4 cups of all-purpose flour
4 large eggs
4 cups of milk
1 block of vegetable shortening (depending on how many you’re making, you’ll need 1 tablespoon in each muffin holder)

Directions:
Preheat the oven to 450-degrees F.
Start by whisking the milk and eggs together, then slowly whisk in the flour until just combined. DO NOT overmix. The batter may be slightly lumpy, that’s fine. Place the batter in the refrigerator to rest for one hour.

Add 1 tablespoon of vegetable shortening in each one of the muffin holders. Place the muffin pan into the oven until the oil is super hot and bubbly, 2-3 minutes. Remove the muffin tins from the oven and carefully ladle in the batter. Fill each tin about 3/4 of the way full. Place the muffin pans back in the oven. Bake for 20-25 minutes. Remove the Yorkshire Puddings from the muffin tins as soon as you’re able to handle them. You want to serve them while they are still nice and hot.

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