Thursday, February 16, 2012

Yorkshire Pudding

This dish is fast becoming a standard for Christmas dinner.  This is a classic dish from England which was traditionally made with the drippings from a roast.  Of course, as a vegetarian cooking blog roast drippings is just will not cut it.  Instead I use butter seasoned with salt.  I suppose I could break down and purchase some salted butter, but I don't typically use salted butter so this seems the best route for me. 

There are a couple of points I need to make about making at Yorkshire Pudding.  First, all your ingredients MUST be at room temperature.  This is very important.  Second, your oven must be at the right temperature.  If you are uncertain as to the accuracy of your oven's temperature reading invest in a thermometer for your oven.  Third, be patient.  You cannot risk the temperature on your oven dropping so once your Yorkshire pudding is in the oven you may not open the oven for 20 minutes. 

The Ingredients
1 cup all-purpose flour
1 teaspoon salt
3 large eggs, at room temperature
1 cup milk, at room temperature
1/4 cup unsalted butter and 1/8 teaspoon salt

The Tools
handheld mixer or stand mixer
9x13 baking dish

The Cooking
Whisk together the all-purpose flour and salt. 

Beat together the eggs and milk.  Allow the mixture to sit for about 20 minutes. 

Add the flour mixture to the egg mixture and mix together.  Then allow the batter to rest again, for about 20 minutes.  Take this time to preheat the oven to 450°.  

 A few moments before you are to place your Yorkshire Pudding in the oven place the butter in the 9x13 inch baking dish topped with about 1/8 teaspoon of salt.

Allow the butter to melt in the oven, once it is melted pour the batter into the now very hot baking dish and return the pudding to the oven. 

Bake the pudding for 20 to 30 minutes, but it is imperative that you not open the oven for the first 20 minutes to insure that the oven stays hot. 

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