Sunday, October 6, 2013

Yorkshire Pudding



This was my post that appeared in the October 3rd edition of The Hinton Voice. I also had the privilege of proof reading this week's paper along with the rest of the crew at their office.  What a cool experience that was! 

[If you’ve been following Cooking With Jax either online (www.CookingWithJax.com) or on Facebook (www.Facebook.com/CookingWithJax) you will know that I have been travelling for the past couple of weeks.   I had a conference in Seattle, so my husband and I thought we would plan this year’s holidays around it.  We spent the first part of the week touring the US (Montana, Idaho, Oregon, and Washington) and finished off our trip with a visit to my grandparents who live on Vancouver Island. 

Whenever we visit my grandparents we eat extremely well - my Grampa has a garden that would rival even the most experienced gardeners and my Gramma is an amazing cook who makes everything from scratch.  Nearly everything I know about gardening or cooking has came from them.

Gramma is from England so one of her specialties is a traditional English feast – roast beef with all the fixings, which includes her very own homemade Yorkshire pudding.  The only way to describe her Yorkshire pudding would be absolute perfection.  They are crisp on the outside and soft on the inside – paired with her beef gravy, there really is nothing better.  My entire family raves about them, so I thought that I would share the recipe so your family can enjoy them as much as we do!]  

Recipe makes 12 individual Yorkshire pudding

Ingredients
- 2 eggs
- 1 cup milk
- 1 cup flour
- ¼ tsp salt
- approx. 1/8  cup oil (or for even more flavour, use beef drippings).  You will need about ½-1 tsp per muffin tin. 

Directions

Preheat oven to 425 degrees.

In a blender, whip the eggs until frothy.  Add milk, and continue to whip until combined.  Add flour and salt until well blended.   You can make this mixture ahead of time (1/2 hour to an hour ahead of baking), just be sure to whip it again before filling muffin tins.

Pour oil into muffin tins to cover the bottom – if you use too little oil, the individual Yorkshire pudding will stick.  If you use too much oil, the grease will bubble over the muffin tins and make a mess of your oven. Tip – Gramma likes to use a sheet of tin foil on the bottom rack of her oven to catch any spills. 

Now here is the most important step of all – place muffin tins filled with oil in pre-heated oven until oil is smoking hot.

Give batter a final whip, then fill the preheated muffin tins approximately half full (Gramma pulls out the oven rack slightly and pours the batter directly into the tins while they are still in the oven).  If you have any extra batter, you can add it to a shallow cake pan (this is Grampa’s favourite).


Bake for 25 minutes, or until muffins have risen out of tin (pictured above) and are golden brown.

Also on the menu were green beans from Gramp's Garden.


He had just picked them that morning.


Gramma also made these incredibly bomb roasted potatoes.


...and of course her delicious homemade gravy. 


... we also had some chutney that's older than I am.  Seriously, I ate this with my roast and it was awesome.  


Here's my Gramma, the creator of all these delicious items and my favourite cook in the whole world. 


Here's a shot of Gramps, the officially meat carver. 


Probably because he does such a darn good job! 


The carving set Grampa uses to cut the roast has been passed down in our family for a few generations.  They belonged to my Grampa's Grampa!  So this is my Great, Great Grandfather's carving set.


... and finally, the whole masterpiece.  


 - Nutritional Info (1 Yorkshire pudding) -

Calories - 74   Fat - 3    Carbs – 9     Protein - 3   Fibre – 0

Photobucket

9 comments:

  1. Excellent pictures - makes my mouth water!

    ReplyDelete
  2. I just found your blog on the FBC directory, so glad! I love Yorkshire pudding. People are always so intimidated by it but as long as you have a hot oven and a hot pan, it seems to work! So simple yet so impressive!

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  4. Hi: I had to check and your is just like mine with the exception of 1-2 tab of melted butter added. I also learned one little trick, make sure your milk and eggs are room temp. or slightly warm, this helps the puddings really rise. Variation: add a squirt of Dijon mustard and a couple of cubes of gruyere to each cup after filling, these are also really yummy as an accompanyment to soups!

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