I have just come across the recipe as given to my wife by her Nan, who says this is how her mum taught her. If you wish I will post it for you to try?
My first experience with Yorkshire "pudding" was served at an Inn/restaurant that had a weekly special of Beef Wellington ... so delicious.
Colin, you KNOW how we love heirloom recipes!!
Yorkshire Pudding is a very IFFY dish. When I lived at home ( years ago, just one hundred miles od so from Colin) it was us kids that had to beat the mixture to add the air bubbles into it, to get it to rise.
My mother hated the recipe because of it's temperament!! IF we had visitors, the pudding would stay flat, and IF we didn't have visitors, then it would rise beautifully !!
A warning to all those who would try it.
I would love to try it. Thank you:)
contributed to the HUMILITY of a flat Yorkshire Pudding.
I'm wicked sorry PJ I couldn't resist!!!<3 Diane
I have never had it. What is the consistency like....reg pudding that you get at the store or a fruit bread pudding that is nothing like pudding?
I love to try "new to me" recipes. At the moment I am so sick of everything else so please post to give me something different for a change.
I thought it would be like that too, but the ones I had were more like bread-like muffins, heavy on the yeast for big 1" air bubbles inside, no extra flavor ... just good to soak up gravy with!
(I think Sussexman forgot about posting it ...)
For some interesting breakfast sweet biscuits or dinner muffins, go to page 2 of this forum for the "Looking for Lost Muffin Recipe" thread, they may interest you.
I'm about done in with my usual winter meals too.
From Auntie M:
Plain Dinner Muffins
From our Grammy Mull's Recipes
2 cups flour
¼ cup sugar
3½ tsp baking powder
¾ teaspoon salt
1 egg (beaten)
3 Tbs. shortening (melted)
1 cup buttermilk
Preheat oven to 350°
Kitchen Equipment Needed:
1. Mix dry ingredients in bowl.
2. Mix milk, egg and shortening.
3. Add all at once to dry ingredients. Stir quickly just until dry ingredients are moistened.
4. Pour batter into greased muffin tins, make each cup at least ¾ full.
5. Bake at: 350° for 20-25 minutes.
Serve with: Apple butter, Butter, Jams/jellies or Gravy
Number Of Servings: 6
Preparation Time: 10 min
Start to finish: 22 min
Categories: Menus Supper/Dinner, Muffins
2 large tablespoons of Plain Flour
pinch of salt
about 1/2 pint milk
A muffin tin with 8 compartments
Mix salt and flour in a large pudding basin
Add whole egg and a little milk beat, add more milk beat, until all the milk is in and the air is beaten in and ythe batter is of a runny( but not too thin) consistancy.
Put small(1/2 teaspoon) lard in each pan of a muffin pan.
Place in oven till very hot
when fat is melted and tin is very hot remove from oven split the mixture betwix the 8 muffin individual tins return to oven on the highest shelf and cook untill like golden brown blown puff balls (Reglo gas 7)
My wife's Nan always said the secret is in the beating by hand, really hot pans.
And DO NOT OPEN THE DOOR TILL COOOKED or they will just collapse.
There folks is the recipe as passed down through the ages and yes my daughter makes them this way.
Sorry for the delay
I will be giving the different recipes a try next week when the cold is back. We are expecting it to be in the 60's tomorrow so it is time to have the neighbors and friends over for a good old fashioned weenie roast and night of games while the kiddies play themselves out.
If after serving the dinner an of the yorkshire pud are left pour honey or warm syrup over them. They are fantastic as a pud as well as with roast beef.
My crocusses are all in flower and the daffs are just breaking into colour. Spring is here HURRAY