Sunday, June 27, 2010

Yorkshire Pudding

The theme was English. The party was all about the England VS USA FIFA World Cup 2010 game. I’m not a big fan of football/soccer so I’m basically there just for the FOOD! =)
I had to make something English……easy and quick. I have always wanted to make Yorkshire Pudding and this party was the perfect reason for me to churn out some. Yorkshire pudding isn’t really a dessert like the many other puddings. This is usually eaten with roast beef and gravy. I guess, you could say this is like how you would eat dinner rolls or biscuits.
The recipe I found online HERE on www.about.com looked quite scary. It reminded of how my grandma would measure the ingredients to make her cookies/cakes. Don’t get my wrong grandma’s cakes/cookies are delicious…It’s just because I’m so used to using proper measuring cups and scale! I tried the recipe I found online anyway; couldn’t ignore the reviews it’s gotten.
Glad to say the Yorkshire Pudding turned out excellent! Everyone at the party enjoyed it! The English boy at the party thought it was pretty authentic! It looked pretty close to the ones I had at Lawry’s Steakhouse for sure….mini version though!
Here's the Yorkshire Pudding recipe by Elaine Lemm of www.about.com. LOVE IT!
YorkshirePudding
YORKSHIRE PUDDING RECIPE
Ingredients:
  • 4 Large Eggs, Measured In a Measuring Cup
  • Equal quantity of milk to eggs
  • Equal quantity of all purpose/plain flour to eggs
  • Pinch of salt (or two for more flavor)
  • 2 tbsp lard, beef dripping or butter
Method:
Heat the oven to the highest temperature possible, however, do not exceed 450For the fat may burn.
Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve. Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
Place a pea-sized piece of lard, dripping or ½tsp vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2"/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven. Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.
June’s Comments: I used muffin tin to make mini Yorkshire Pudding and the recipe gave me about 20-24 yummy Yorkshire Pudding. I used butter instead of lard/pan drippings. Butter burn easily, so be careful not to burn it if you’re using butter instead of lard/drippings. I did not leave my butter smoking in the pan; just enough to melt the butter before pouring in the batter.

Simply June 

7 comments:

Sonia (Nasi Lemak Lover) said...

nice click, and interesting!

J said...

That look yummy!!

Cin Twin2 said...

I have never had this pudding but they look fabulous! You are amazing!

Simply June said...

Thanks! This is actually bland, coz u eat it with gravy and such... but I like it plain. =) just add an extra pinch of salt!

Elaine Lemm said...

Hi June,
Thank you for trying the recipes and linking to it. Just a note, that recipe is copyrighted and strictly speaking shouldn't be copied. The New York Times who own the site get pretty upset about it.

Am going to leave it alone because you did link to me, thank you but just wanted to give you a heads up about it.

Simply June said...

Elaine: Thanks for the heads up. I always try to link back and give the original author/cooks credits for their wonderful recipes. If you very much prefer, I am willing to take the recipe down. This is my personal blog for me to archive favorite recipes for future use and to share with family and friends.

Elaine Lemm said...

Hi June
No, no need to take it down, I am fine about it. Some food writers will get very upset about their work being used, such is the nature of the internet it easy easy to lift.

Your blog is lovely, I enjoy reading it.
CHeers
Elaine

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