One of the ladies made fantastic yorkie puds, and they always turned out beautifully. Her cooks treat was one that had been left over drizzled with golden syrup and some cream - how many calories in that? I don't want to think about it!
I was often invited to other peoples houses for tea, and one family had me over and made yorkies for the meal, but they were flat, pale and stodgy. I then thought, hang on maybe these aren't so easy to cook after all. From then I was wary of ever making them, there seems to be two camps on theses delicious puddings, those who say there is nothing to it and those who think there is some mystery to them.
I recently got Nigella Lawson's book How to eat from the library and followed her recipe, well attempt one amazed me and was absolutely delicious, attempt two was almost as good, but would have been better if I had a big enough metal dish to cook them in. Her theory is to mix the eggs and milk well together with the salt and pepper then set that aside for 15 mins before adding the flour, I will not argue with her as it worked for me, now I just need to pluck up the courage to cook some roast beef, something I have never done.
8 comments:
Haha, you read my mind. I have a yorkshire pud idea stirring in my mind (I've never had one before, though), but it's the ingredients for some good onion gravy I can't put together! Nice rise you've achieved there!
That looks like a great pud. I always use Gordon Ramsey's recipe. I'm sure your Roast Beef will be just as wonderful.
Yorkshire puds scare me ! I usually leave it to my mother!!
Beautiful pud! We have that book of Nigella's at our library and I love the rice pudding recipe! I usually cook my roast in the crockpot, so no drippings :(. Much love, Raquel XO
Fantastic yorksire pudding Angela! I have never tried Nigella's recipe. I always just use my father in law's. He was an army cook for his whole career and it's fabulous. An army marches on it's stomach and I figure it's the best,light and crispy and really puffed up. The secret is letting it stand, covered, at room temperature for an hour before pouring it into the prepared pan to bake. Yours does look very good though!
Lovely Yorkshire pud, Angela. My mother made a fabulous one with our roast drippings. I do an ok one but not great.
oooo, that looks so good! Go on, make the roast beef!!
My mum always made her Yorkshire pud in a roasting tin, I prefer to make individual ones. My husband is a Yorkshireman, and he loves my Yorkies so I must be doing something right.
Believe me, getting the roast beef right is much easier than the Yorkshires.
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