Wednesday, 14 November 2012
I really want to try to put more savory recipes on this here blog here.....It is a challenge for me as my savory cooking usually happens at the most crazy of times......supper...... With 2 kids (and a hubby) getting antsy and hungry and me trying to make said supper....things get a little hectic. Alas, that means that a lot of my recipes on here are things I can make in quieter times in the day, muffins, cake, granola, things like that. Kids are more forgiving of me taking a 100 pictures of a piece of food in the morning than they are at crunch time.
But one will never grow if one doesn't try. So here is a wonderful savory recipe that comes from my husband's Grandma Ellie. A mother of 6 children living in a northern community with out many amenities, she followed her man and learned to cook along the way. Sunday suppers at her house always include a full house and a whole bunch of these Yorkshire Puddings. They really are the BEST I've ever had.
What you need:
- 3 eggs (room temperature)
- 1/2 cup milk (room temp)
- 1/2 cup water (room temp)
- 1 cup of all purpose flour
- 1 tsp salt
oil or beef drippings.
What you do:
1. Pre-heat oven to 450 degrees F.
2. Beat eggs in medium bowl until frothy. Mix in milk and water. Gradually beat in the flour and salt. Keep beating until smooth and bubbly.
3. Pour a small amount (1-2) teaspoons of oil or beef drippings into each muffin cup. With a basting brush make sure the oil coats the cup. If there is some oil (drippings) in the bottom of the cup that is fine. Place muffin tin in oven to heat oil to sizzling (approx. 5 minutes)
4. Immediatly pour in batter so the muffin tin is half-full. Bake in oven for about 30 minutes. They should be puffed and browned.
5. Remove from pan. If they seem a bit stuck (they do that sometimes) run a knife around edge. They should release.
6. Enjoy with roast beef and gravy....lots of gravy!!!