Tuesday, May 17, 2011

Heathcliff Weather

We woke up this morning to wind and rain! The windows were all fogged up. "What's this?" we asked one another. This is a Tuesday morning, not Sunday when this kind of weather is welcome. I began to think of something for an oven-cooked dinner.

And I remembered a wonderful dish we'd eaten just recently -- Yorkshire pudding! Anne and Frank, of Next Door, were flying back to their home in Lancashire, GB, and invited us to join the family for a genuine English Sunday dinner with roast beef and horseradish sauce, gravy, mashed potatoes, tender little carrots in a buttery bath, Yorkshire puddings and an English trifle for dessert!

The Yorkshire puddings were so light that they seemed to be in danger of floating up, out of their serving dish. It was necessary to grab one and immediately tether it to the plate with a big splash of (delicious) gravy.

Anne very graciously not only gave me her recipe, but said I could share. Hit your print buttons!

1-3-5 Yorkshire Puddings - Anne said, "I work in ounces so you'll need to convert it."
1 egg
3 oz. plain flour
5 oz. chilled water, divided in two portions

Mix the egg, flour and half of the water, beating well with a balloon whisk. Add the second portion of water and keep beating. The more you beat it, the lighter they'll wind up. Set the batter aside in the refrigerator for a few hous.

Heat the oven to 400 and put a drop of oil in a six-cup muffin tin and put the empty tin in the oven. Let it get sizzling hot. If necessary you can now beat in an extra tablespoon of chilled water, then pour the batter in the muffin cups and bake for around 20 minutes. Keep an eye on them.

Her English trifle had to have been 10 in. deep and somehow six adults ate the whole thing! But politely, of course! So non-U to snaffle at one's food...

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