AN ENGLISH SUNDAY DINNER

Ingredients
3/4 c. flour
1/2 tsp. salt
1 eggs
1 c. milk
3 T tbsp. oil
Method:

Beat flour, salt, eggs, milk together until very smooth, scraping bowl occasionally. Heat oven to 450 degrees. Measure oil into 2 inch square muffin tin . Heat for 2 minutes. Pour batter into HOT OIL FILLED PAN ( it will start to bubble) and bake for 20-30 minutes. Do not open door. Serve immediately.When fresh from oven good Yorkshire pudding is a puffy irregular shaped golden mass, unlike any other baked dish. On standing a few minutes, the surface settles more or less evenly and when cut the outer crust is tender, crisp and center soft and custardy.

Yummmy English food!

When serving with meat, make gravy from meat drippings and poor gravy into each Yorkshire . Its the best !


A HISTORY

Yorkshire puddings--

It was the Georgian cookery writer Hannah Glasse, author of The Art Of Cookery (1747), who first called this recipe Yorkshire Pudding. Prior to that, it was more prosaically known as Dripping Pudding. Whether it was actually invented in Yorkshire remains a moot point, but the name has stuck ever since, and it is therefore to the county of Yorkshire that the credit for this world-famous batter pudding formula will eternally go. Originally, the pudding was served as a preliminary course before the meat appeared. It was baked underneath the spit-roasting meat, so that it was spattered with the meat’s juices, and would generally have some gravy poured on it when it was served. Its purpose was to part-fill the stomach in advance of the meat, so that a little of the beef (which may be well all each person could afford to be allotted anyway) would then go a long way. In a minority of households, the Yorkshire pudding was served after the beef, rather in the way that Chinese families fill up with rice after the main dishes have been eaten.Any leftover Yorkshire could also be eaten cold as a sweet course, spread with jam, sprinkled with dried fruit or dolloped with cream, if it was available. Although the batter isn’t sweet, it nonetheless has a cakey texture that makes an acceptable foundation to a sweet treat.
Yorkshires today
Nowadays, it is inevitably possible to buy ready-made Yorkshire puddings for reheating in the microwave, a shortcut that would have made John Bull cry himself to sleep for the last of England. They aren’t difficult to make after all, and if you’re roasting a joint of beef anyway, you may as well go the whole hog.