Wednesday, December 31, 2014

Yorkshire Pudding

With an extended family that now measures 15, including two that are still highchair-aged and two that are I-only-have-three-foods-I-will-eat age, there are very few dishes that everyone will eat happily. The yorkshire pudding last night (with roast beef and potatoes, of course) was loved by adults, kids, and babes-in-arms alike. In fact, the two extra servings went to  nephew, age 8, and niece, age coming-up-on-3, and Bilbo's piece was devoured by nephew, age 16 months.

From Recipes: The Cooking of the British Isles, in the Time Life Books Foods of the World series, 1969.

2 eggs
1/2 t salt
1 c AP flour
1 c milk
2 T roast beef drippings (or 2 T lard)

Blend in a blender, high speed 2 or 3 seconds: eggs, salt, flour, and milk.  Scrape jar, blend again 40 seconds. Refrigerate at least 1 hour.

Preheat oven to 400 F. In a 10 by 15 by 2.5 inch roasting pan, heat the fat over moderate heat until it splutters. Briefly beat the batter again and pour it into the hot fat. Bake in the middle of the oven for 15 minutes. Reduce heat to 375 F, and bake 15 minutes more, or until the pudding rises over the top of the pan and is crisp and brown. With a sharp knife, divide the pudding into portions and serve immediately with roast beef. Toad in the hole is made by cooking the sausage in the pan, rendering its fat, pouring the batter over, and proceeding to bake.

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