Giant Yorkshire Pudding
(1) The first thing you want to work out is the volume of egg. Take two identical cups or mugs & crack an egg into one. Into the other, pour flour until it fills the cup to the same level as the egg in the other one. Add a pinch of salt to the flour. (2) Put the egg into a mixing bowl & pour milk into the cup (the one the egg just came out of) up to the same level as the flour. Add a dash of vinegar to the milk. (3) Pour the flour & milk into the bowl with the egg & whisk all the ingredients into a smooth batter. Allow batter to sit for at least an hour or overnight. Letting the batter rest reduces the starch making a lighter pudding. (4) Preheat oven to 400 F. If you are roasting meat, put a little of the drippings (for flavor) or oil into the baking pans you are using to cook the pudding. Your pan choice is important. You need one with high enough sides so the batter can ‘hold’ the side & rise. If you are making ‘Giant Yorkshires’, as I did, use a 7 or 8-inch cast iron skillet (or a metal cake pan). Place the pan with the drippings (or oil) in the pre-heated oven for about 5 minutes until drippings are hot. (5) Pour the batter into the hot pan & bake for 10-15 minutes or until sides have puffed & are a nice golden brown. The center will fall almost immediately after being removed from the oven … which is normal! (6) Serve immediately with your roast, gravy, potatoes & veggies of choice. The recipe equation below is basically what ONE of my giant puddings ‘measured’ out to be.
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Servings |
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1 GIANT YORKSHIRE |
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Servings |
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1 GIANT YORKSHIRE |
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