I don’t know about you, but I was a really picky eater when I was a kid.
The only meat I could stomach was Kentucky Friend Chicken, and even then I only ate the skin, which kind of turns my stomach now that I think about it.
The only vegetable I could swallow without gagging was carrots, but they absolutely, positively, COULD NOT be cooked.
And if it wasn’t for my grandma’s delicious yorkshire pudding recipe, I probably wouldn’t have eaten anything when we got together with our extended family to celebrate the holidays.
Have you ever had yorkshire puddings?
Well, I’m willing to bet they weren’t as delicious as the ones my grandma made. No matter how many I ate, or how I ate them – with a little butter melted on top, gravy smothered all over, a little strawberry jam, or all by themselves – I always wanted seconds.
And sometimes I wanted thirds.
Sadly, my grandma passed away a couple of years ago, but when I asked my mum about them the other day, she passed along her delicious yorkshire pudding recipe to me.
And now I’m sharing it with you.
-4 oz plain flour
-Pinch of salt
-1/2 pint milk & water mixed
1. Preheat oven to 425F.
2. Sift flour & salt into mixing bowl, make a well in the center, and add the egg and 2 tablespoons of the milk/water liquid.
3. Beginning in the center of the bowl, use a wooden spoon to combine the ingredients.
4. Gradually add 1/2 of the liquid, stirring gently to draw the remainder of the flour into the mix.
5. Stir in the rest of the liquid.
6. Add a little lard into the center of each section of a muffin tin.
7. When the fat is almost smoking hot, pour the batter evenly into each section of the muffin tin, and bake on the top rack of the oven for 15-20 minutes.
8. Serve with roast beef.
Note: cooking time may vary for each oven, so be sure to check intermittently to ensure yorkshire puddings don’t burn!