Canadian Dishes

Top food blogs

Saturday, 10 May 2014

Yorkshire Puddings for 2 on Mother’s Day

Yorkshire Puddings for Mother’s Day

Recipe adapted by: Miriam Borys, but the original recipe is from my Mom, Eileen Little. 
Eileen is from Yorkshire England and arrived in Canada as a war bride with not a lot but a trunk full of clothes and her mother’s (my Grandma Annie's) amazing recipe for Yorkshire Puddings.  Happy Mother’s Day Mom and all of you who were inspired by the Mom’s of our world.

Yield: 12 ( this recipe doubles very well and when my kids are home we usually double this to get 24 and all the Yorkshires disappear every time)

3 eggs
3/4 cup all-purpose flour
1 cup milk
1 tsp. salt

This mixture works best if made 2 hours ahead and left on counter until it is time to bake in the oven.
In a bowl beat eggs with a whisk to start Yorkshire pudding batter.
Add milk and whisk until well mixed.
Reserve half of this liquid in a second measuring cup or bowl.
Add salt to flour. Whisk together.
Add flour mixture to first half of milk/egg mixture. Whisk until smooth. 
Pour reserved half of the milk mixture back to first half now containing the flour.
Whisk until semi smooth.
Hold on counter to rest until ready to bake puddings.

To bake Yorkshire Puddings:
Pre heat oven to 400° F (205°  C).
Spoon 1/2 teaspoon of oil into each muffin cup in muffin tins.
Heat muffin pans (with oil) in a preheated 400° oven until smoking hot (approximately 10 minutes)
Quickly add 2 Tbsp. ice-cold tap water into Yorkshire pudding batter. Stir well.
Remove one muffin pan at a time from the oven and pour batter into muffin cups up to ¾ full.
Bake for 35 -40  minutes until puddings are light golden brown and are large and light and fluffy. 
Warning: the puddings will collapse if taking out early before the structure of the pudding is baked.
Remove from the oven and serve hot.
Our favourite meal is mashed potatoes, vegetables, gravy with or without a protein.

Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'
these are my Yorkshire pudding tins and they are used for only Yorkshire puddings

the puddings 3/4 of the way through the baking process

No comments:

Post a Comment