As great as it is to be back in California, I still miss Canterbury and England a ton. I miss the cobblestone streets, half timber houses and English countryside. I miss fish & chips, fry-ups and a proper Sunday roast. I REALLY miss my English friends and I can't wait to see them again. I'm working on a teleportation matchine, I'll let you know when it's up and ready.
Over the holidays, I wanted to make something quite English for our family meal. I decided on Yorkshire pudding, an essential for holiday roasts. Think of them as an English popover-something really tasty to soak up gravy with. Since I'm not English and could not come up on a recipe on my own, I used Jamie Oliver's recipe for huge Yorkshire puddings.
The Ingredients
1 cup milk
3/4 cup AP flour
3 eggs
pinch of salt
vegetable oil/ pan drippings/butter
3/4 cup AP flour
3 eggs
pinch of salt
vegetable oil/ pan drippings/butter
The Method
Pre-heat the over to 450 degrees.
Whisk all the ingredients together in a bowl. Let it sit for 10 min; this will allow the flour particles to absorb the liquid which will give you better Yorkshire pudding.
Meanwhile, put a muffin tin in the oven to preheat in the oven for 10 min with just enough vegetable oil, butter, or drippings to cover the bottom of each pan.
Take the tray out and fill the muffin tins about a third of the way up. Quickly put the tray back into the oven and let them bake for about 15 min until golden brown and delicious.
Don't open the oven before they're done, they'll fall like a soufflé. Serve immediately with your roast, roast potatoes, vege, and gravy.
Once you start making these apart of family dinners, it will be hard to stop eating them.
Pre-heat the over to 450 degrees.
Take the tray out and fill the muffin tins about a third of the way up. Quickly put the tray back into the oven and let them bake for about 15 min until golden brown and delicious.
