Traditionally Yorkshire pudding was served before the beef with gravy poured in to the middle, this was so you would fill up and not eat as much beef. Her Yorkshire puddings were perfect they were light and crispy and when I get them right, it takes me back to sitting in my grandmothers kitchen with her shovelling them fresh from the oven on to my plate.
She never gave me her recipe as sadly she died when I was still quite young, and my Mother did not make them, we always joked that she had not inherited the Yorkshire pudding gene. Any way I experimented until I got them the way I wanted them.
Any way here is my version of Grandma Naylor's Yorkshire pudding.
1/2 cup of flour
3/4 cup of milk
1 teaspoon of salt.
Mix all the ingredients together until they make a fairly runny batter.
Now this where Grandma would leave it on the top of cellar steps for a couple of hours, but if you don't have a cellar (and who does) then just leave it on the kitchen counter for a couple of hours, it will thicken slightly as the flour molecules expand or something.
When you take your roast beef out of the oven to rest before carving, crank up the heat in the oven to 500. Pour a little of the beef fat into each Yorkshire pudding tin. If you don't have them and frankly unlikely that you do a large muffin tin will do. I did see them years ago at the IGA but they called them muffin top tins.
|Yorkshire pudding tin|
They will take about 15 minutes, so just as your beef is carved and ready you can pull them out and pile them high.
|Cooked to perfection|
|In one of my happy places|
To me food links us to our past and to our cultures and for me yorkshire pudding does that more than any other food and I was born in Yorkshire.