An addition to my Monday Morning Recipe. I added another Christmas Card today as I enjoy putting them together and hopefully it will bring you a smile. The ornament is one of mine, and the frame is from Pip, an app I have on my iPad
On Christmas Day our special meal is a Standing Rib Roast with lots of gravy, roast potatoes and all the fixings.
Whenever we make this, we always add a Yorkshire Pudding. It has become our tradition. With us having a turkey for Thanksgiving, years ago it was put to the vote if the family wanted it again so soon after. The general feeling was that they wanted a change and I asked if they would prefer this meal instead. The vote was most definitely.
I normally put the batter in one large pie dish, but I have had four-space Yorkshire Pudding pans for a long time and decided to make individual ones.
You've probably done these yourself, but I always followed what my mother did. In the States they look almost identical to popovers (I've never actually made them). These definitely looked as though they popped over all over the place!
The last two times I made the pudding in the usual pie plate, they didn't turn out very well, so I felt it was time to give this recipe a test run before the 25th. I think my dear mother would have approved.
I found the original recipe at food.com here. To give you an idea of what the pan I used looks like, I added a link here. I'm not saying go buy it just for this recipe. I've seen people use muffin pans, or the one pie plate I have always used. If I didn't already have this pan in my supplies, that's probably what I would have used. I just wanted to give you an idea of what I was talking about.
Individual Yorkshire Puddings - serves 6 to 8
8-16 Yorkshire Puddings
1 cup beaten egg
1 cup all-purpose flour
1⁄2 cup milk
1⁄2 cup water
Salt and Pepper
1 - 2 tablespoons cooking oil or 1-2 tablespoons beef dripping
Preheat your oven to 475F.
You can go to the website linked above, to see metric measurements and tips about making this recipe.
Put a small amount of oil or beef dripping into each Yorkshire Pudding pan and set aside until your oven has preheated.
Put the pan with its drippings added into the pre-heated oven about 5 minutes.
Put flour, salt and pepper into a large mixing bowl. Give it a stir to mix in the seasonings.
Make a well in the center and add the beaten eggs bit by bit, mixing as you go along.
Add the water/milk mixture gradually and whisk between each addition.
Keep whisking until all the liquids have been added. The batter may be lumpy - not a problem.
Cover and leave to rest for up to 1 hour.
Just before cooking, whisk thoroughly to break down any lumps (again, no problem if there are a few). This will make it a bit more airy.
When you have taken the pre-heated pie pans out, carefully fill the pans with batter just under the fill line. You might have to wing it a little bit as the amount will be up to you, depending on how you like the look of it after cooking.
The oil will be sizzling hot so please take care in not only filling the pan with the batter, but while placing them back into the oven. I have already put my pan onto a larger baking tray, for lifting in and out of the oven more easily.
This should be done relatively quickly to keep the heat in the oven and in your pans but again, don't rush and go carefully.
Cook for about 20 minutes until well risen and golden brown.
Even if you are tempted to take a look, don't open the oven in the first 10-15 minutes, or they will sink!
If you have two pans cooking at the same time, rotate them from top to bottom shelves after the 10-15 minutes so they cook evenly.
Serve with Roast Beef and gravy!
What did we think? I really enjoyed the smaller, individual Yorkshire puddings. They turned out on the crispy side. These first test ones aren't that pretty as seen in my first photo.
Gregg preferred it done in one pan and a little more dense/cake-like.
We cooked another batch a few days later and used my own stand-by glass 9" pie plate. It came out really well but again more crispy.
My dear other half suggested using all milk next time. I am not making this a third time until Christmas Day so fingers crossed, this is it. That's not to say we didn't enjoy both versions, we just had different ideas on making it and the finished pudding.
The following is the full recipe address:
https://www.food.com/recipe/my-mums-easy-and-traditional-english-yorkshire-pudding-203349
If you have any of your own tips for making Yorkshire Pudding, I would love to read them in the comment section. Have you made popovers or Dutch Babies?
Denise, I think you've created a masterpiece! In the past, when I was upset, going into the kitchen was like therapy. Many times, creativity brings happiness! I wish you a wonderful holiday season, Denise, and that you give and receive much love🧡⛄🌲🎁
ReplyDeleteI made this a long time ago and it turned out alright. I see a similarity between this and popovers. Yours is gorgeous!
ReplyDeleteP.S. Love the sweet card!
ReplyDelete