Yorkshire Pudding

One of my favourite meals that my mother makes is roast beef with all the fixin's!

Perfectly Sliced Roast Beef.

Roasted Ontario Potatoes and Carrots

And the best part - Yorkshire Puddings!

We have many British friends and family who have given us their recipes to try and make, but none of them compare to this recipe from Maggie Timms from Bob's Bed and Breakfast in Maple Ridge, British Columbia. They come out perfectly airy and moist every time. The secret is very hot oil and room temperature ingredients. She also advises that you get them poured and into the oven as fast as you can, before the pan cools too much.

What you'll need (for 2 1/2 dozen):

2 cups Flour

2 cups Milk

6 Eggs

1 tsp Salt
5 tbsp Oil (Vegetable, Bacon Fat or Roast Drippings, etc)

Hers makes 2 1/2 dozen in a regular size pan, but we usually halve it and use extra large (Texan) muffin tins to get big ones.

Mix together milk and eggs.

In a seperate bowl, mix together the dry ingredients and then mix into the egg mixture. It's ok to leave a few lumps. If you're not going to use right away, keep at room temperature. The results are better if the batter has sat for awhile.

Put about 1/2 tsp. oil in muffin cups. You can use vegetable oil, bacon fat, or even the drippings from the roast, like we do. Heat pans in 400 F oven until very hot.

Pull pan out of oven and quickly fill muffin cups about half full of batter.  
Place back in the oven immediately. Bake for about 25 minutes.

Pull the Yorkshire Puddings out of the oven and admire they're fluffy shape!

Perfect for pouring gravy into. I even like the leftovers the next day (if they're are any). Just reheat in the oven for 5 minutes.

Whiskey likes leftovers too. A little bit of beef and gravy scraps goes a long way.

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