Okay, so readers have made it clear that we’ve had quite enough of Ms. Coulter. So let’s talk about something else filled with hot air but infinitely more delightful: Yorkshire Pud. I made my first one this Christmas and promised that I would pass on the recipe.
First, just to let you know that if you have a smoke alarm near your kitchen, smash it before you attempt this recipe. Or tape Coulter’s dense book to it so nothing can get through. Meow. Point being that in the last phase of preparation the oil has to be smokin’ hot, because that’s one of the factors that will guarantee a successful rise.
To settle on which recipe, I went to the Internet where lots of tips are usually included (knew I needed all the help I could get). Located two great ones from two managers of guest inns in British Columbia–Maggie, at Bob’s Bed and Breakfast in Maple Ridge, and Pauline, at Wedgwood House on Vancouver Island. Their recipes are nearly identical, with the exception of one egg. So what you have here is Pauline’s recipe, because it makes exactly 12 Yorkshires, which works with a large muffin tin. And if you wanted to do Maggie’s, you’d do the same recipe except leave out one egg.
Key, key piece of preparation: let the eggs and milk come to room temperature before you use them (this is part of the rising magic). Allow about an hour and 15 minutes. I removed the eggs from the carton and poured the milk to start the process.
1 cup of flour
4 (or 3) eggs
1 cup of milk
1/2 tsp salt
oil for pans (can be bacon drippings, and recommended by both people because of the superior flavour, but I used olive oil)
large muffin tin
In a medium bowl, combine the first four ingredients to form a smooth batter until air bubbles form on top. Don’t worry about lumps. Let stand for half an hour.
About 25 minutes before you expect to dump these little lovelies into a bowl or basket for guests, pre-heat the oven to 425 degrees. When the oven’s ready, place the muffin tin inside the oven with 1/2 tsp of oil in each compartment. Now, make sure that oil is HOT before you remove the pan. It should be on the verge of smoking and should almost be quivering. (If you use bacon rendering, it is going to be smokin’.) Now, pour an equal amount of the batter into each compartment–that’s about 1/4 cup per muffin cup. The oil and the batter will do the most amazing dance–don’t worry about it; it’s normal. Try to complete this phase as quickly as possible as your goal is to shove that muffin tin back in the oven as quickly as possible. I used a pre-measured 1/4 cup measure with a little spout to make it easier.
Now, heave a sigh of relief. Flip your oven light on so you can check out the action. Within 10 – 15 minutes, your Yorkshires will rise to delightful heights. Once they’ve really popped (see our picture, courtesy the World Wide Gourmet) remove from oven and turn out quickly. Rush to the table as they start to deflate slightly right away. Enjoy with roastbeef or something vegetarian, as long as there’s lots of nice gravy.
That’s the whole point.
Oh God, so much nicer than thinking about AC.
Filed under: food , Ann Coulter, Bob's Bed and Breakfast, muffin tin, roast beef, smoke alarm, vegetarian, Wedgwood House, Yorkshire Pudding
That was fun! I haven’t made Yorkshire pud for so long, but you’ve inspired me. The little puffs are wonderful with a pot roast — as you say, with anything that has lots of gravy. Thanks for the cheer in these otherwise glum times.
Good idea and the right approach to AC. She is so yesterday’s a dogs breakfast.
And just so you know, the secret to perfect gravy from scratch? Veloutine. Seriously. It’s idiot-proof.
I grew up on Yorkshire Pud every Sunday with roast beef. Having an English father this was a “necessary meal” once a week. My Mum would make it in a large baking dish & just slice cubes & rectangles of it to have with gravy on the plate with the rest of the meal. There was always lots left over & we would have it for dessert with Lyle’s Golden Syrup on it. Absolutely delicious!
Ah, Veloutine–instant thickener. I must admit, I’ve never used it but I like Knorr products. I use the flour and water paste thingy because I watched my mom do it and there was never any mystery about it. I did do gravy this year, as we had prime rib, and gravy was essential.
Penlan, one of the recipes noted that you could make the whole thing in a large pan and slice it. But you have the admit the little individual babies are very cute. BTW, I think Americans call these popovers. Americans, yes?
Those are puffily magnificent.
I like the little ones too. Especially filled with gravy.
They LOOK beautiful! And by the way, you can consider yourself tagged. the odder the better so far as I am concerned!
if your haveing them with roast beef use the drippings from that, then they compliment the meal better.
and go amazing with gravy.
I also add a touch more salt cuz then they taste less like a pancake.