"it's amazing what we take for granted is what we miss the most. Now that your no longer with us, I miss your Sunday roast"
My last blog was for mum's crispy roast potatoes, this time we are talking Yorkshire puddings. Yorkshire puddings were a must in our household. Classically an accompaniment to roast beef, my mother served them with every roast dinner regardless of the meat. My father loved them made as one large pudding (made in a large pie mould or roasting tray) and cut into portions, he also loved to take the batter and make like large savoury pancakes, one each, then he would place it on the plate and then serve the rest of the Sunday roast on top it.
My recipe for yorkshire puddings is essentially the same as my mother's, except she never measured anything. Like all good home cooks who had done it a million times, she just new how much by sight and feel. She would simply crack in the eggs, add a dash of milk and then eough flour until she got the right consistency.
I am proud to say my recipe was listed on Google top three recipes for over five years. That is until they tweaked the way they listed search results (with paid commercial websites listed first). But for years, I was always in battle with Delia for first place.
Where did these culinary beauties originate? Like many food creations it is lost in the culinary mists of time. Apparently the first known recorded written recipe is from 1737 in the interestingly titled "Whole Duty of a Woman" and then ten years later in "The Art of Cookery Made Plain and Easy"by Hannah Glasse; the 18th century version of Delia.
The recipe most used is equal quantities of each; flour eggs and milk. I prefer to pack mine with eggs and use the milk sparingly. But the key is to pour the mixture into red hot moulds with smoking hot fat, so lets be careful out there! This starts the cooking off straight away around the edges and forces the empty middle to happen.
I am proud to say my recipe was listed on Google top three recipes for over five years. That is until they tweaked the way they listed search results (with paid commercial websites listed first). But for years, I was always in battle with Delia for first place.
Where did these culinary beauties originate? Like many food creations it is lost in the culinary mists of time. Apparently the first known recorded written recipe is from 1737 in the interestingly titled "Whole Duty of a Woman" and then ten years later in "The Art of Cookery Made Plain and Easy"by Hannah Glasse; the 18th century version of Delia.
The recipe most used is equal quantities of each; flour eggs and milk. I prefer to pack mine with eggs and use the milk sparingly. But the key is to pour the mixture into red hot moulds with smoking hot fat, so lets be careful out there! This starts the cooking off straight away around the edges and forces the empty middle to happen.
Of course these days here in the UK, most people can't be bothered making their own and have resorted to buying pre-made, frozen ones, care of Aunt 'bloody' Betty.Ahhhhhhhhhhhhhhhh !!!!I love making these in the pictured wide moulds and serving them for brunch filled with the likes of goulash, buttered chicken, rogan josh etc.
note - feel free to make plenty, and with the leftover spare ones, let them go cold and serve with Sunday afternoon tea with jam and clotted cream or filled with a fruit compote.
recipe - cheffies yorkshire puddings
002 cup flour
010 pc eggs
300 ml milk
lard or cooking oil
lard or cooking oil
recipe - method of preparation
Melt the lard and pour a generous amount into each yorkshire pudding mould or muffin moulds. The fat/oil must totally cover the base. (a Yorkshire pudding mould is more shallow and wider, but normal muffin moulds are fine)
Place into a pre-heated oven (200-220C) and heat until the oil is very hot (almost if not smoking). It must be hot so that the mixture must sizzle when poured in, this encourages the pudding to rise quickly on the edges, resulting in the classical hollow centre.
Beat all the eggs together and add half the milk. Sieve in the flour and beat to a smooth batter, adding more milk if required to form an easily pourable batter (consistency of double cream) Season with salt and pepper.
Remove the moulds from the oven and working quickly (but safely)pour in the batter until mould is full.
Return to the hot oven and bake for approx 30 minutes until the batter is fully cooked and crisp.
next week - mum's roast pork with cracklin .......
Place into a pre-heated oven (200-220C) and heat until the oil is very hot (almost if not smoking). It must be hot so that the mixture must sizzle when poured in, this encourages the pudding to rise quickly on the edges, resulting in the classical hollow centre.
Beat all the eggs together and add half the milk. Sieve in the flour and beat to a smooth batter, adding more milk if required to form an easily pourable batter (consistency of double cream) Season with salt and pepper.
Remove the moulds from the oven and working quickly (but safely)pour in the batter until mould is full.
Return to the hot oven and bake for approx 30 minutes until the batter is fully cooked and crisp.
next week - mum's roast pork with cracklin .......
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