I'm sure that many people say this, but my Mum is an exceptional cook. She's perfected the art of tasty, comforting, home cooked food that you crave long after you leave you're parents harbour.
For years, I've randomly called her after being hit with cravings for favourites she cooked over the years. Slowly, I'm picking up some of her sneaky tricks.
This is one of those recipes.
It comes from dear friend and surrogate auntie Deidre Wynyard. Mum swears it is impossible ruin this recipe (but you have to make sure the oven is verrry hot). Many thanks for teaching Mum how to make Yorkshire pudding Dee!
Good ol' fashioned flavour. Not for the cholesterol-conscious.
Sieve flour and salt. Make a well in the middle, drop in egg (unbeaten) and a little milk. Mix briskly with wooden spoon. Add more milk, mixing in flour from the centre of the well. When all milk has been stirred in, beat thorougly. Leave batter to stand for at least half an hour.
Heat about 1 oz. dripping/lard in baking tin until bubbling. Beat batter before pouring into muffin tin. Cook in oven at 425 degrees F on the top shelf for 25-35 mins. Serve hot.
Hints:
Take pre-browned sausages and put them in a baking dish. Put Yorkshire Pudding batter over the top and bake as per instructions above. Serve hot.
For years, I've randomly called her after being hit with cravings for favourites she cooked over the years. Slowly, I'm picking up some of her sneaky tricks.
This is one of those recipes.
It comes from dear friend and surrogate auntie Deidre Wynyard. Mum swears it is impossible ruin this recipe (but you have to make sure the oven is verrry hot). Many thanks for teaching Mum how to make Yorkshire pudding Dee!
Good ol' fashioned flavour. Not for the cholesterol-conscious.
- 4 oz plain flour
- Pinch salt
- 1 egg
- 1/2 pint of milk
Sieve flour and salt. Make a well in the middle, drop in egg (unbeaten) and a little milk. Mix briskly with wooden spoon. Add more milk, mixing in flour from the centre of the well. When all milk has been stirred in, beat thorougly. Leave batter to stand for at least half an hour.
Heat about 1 oz. dripping/lard in baking tin until bubbling. Beat batter before pouring into muffin tin. Cook in oven at 425 degrees F on the top shelf for 25-35 mins. Serve hot.
Hints:
- Properly heat the oven before you put the muffin tin in. It needs to be very hot.
- Use the fat or drippings from the roast you have cooked to line the tin. This adds an enormous amount of flavour and prevents the Yorkshire Puddings from sticking. The tin and the fat or drippings needs to be very hot before you add the batter.
Take pre-browned sausages and put them in a baking dish. Put Yorkshire Pudding batter over the top and bake as per instructions above. Serve hot.
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