But for the longest time, us Americans made fun of the Brits. Hell, I made fun of Brits for a long time. Until my dad met and married a wonderful lady from across the pond and I got a whole new extended British family including two step sisters, a new grandma and grandpa and aunts, uncles and cousins that I wouldn’t trade for the world.
Now everything British is cool again. Doctor Who has made an awesome resurgence, British TV is taking over America and everyone is accepting and embracing all things British. People really should have taken my cue and did this years ago.
Why? Because… Their traditions are awesome and while everyone says that English food has no taste is smoking crack.
Today I have a proper British dinner on the blog, complete with Yorkshire Puddings!
Now onto the Yorkshire Puddings. This is the tricky spot. The recipe will be at the end of the pictorial. Get your ingredients ready! And find your popover pan. Or just a regular non-stick muffin pan will work as well. I just like my fancy pans you don’t use for anything but that one certain thing LOL.
Now with your silly whisk that really doesn’t serve a purpose other than to look cute and get stuff stuck in it, whisk your eggs.
Take the roast out of the oven…
UGH! It looks so damned good. Let it sit while the puddings are cooking. Drain some of the juices off into a bowl…
Take the drippings and put about a tablespoon each into the tin you’re going to use for the puddings. I forgot to picture that part. Put the pan into the warm oven and let it warm up for about 3 minutes. You’ll hear the sizzle.
Take it out and carefully pour the batter into the pans about 2/3 full.
Now onto the recipe!
1 1/4 c. flour
1 1/2 c milk
Preheat your oven to 450 degrees.
Beat flour into eggs until smooth and gradually add milk until lump free. Season with salt and pepper.
Place grease into tins. Heat in oven until hot (3 minutes or so).
Pour batter into tins to about 2/3 full. Place into oven for 20-25 minutes. DO NOT OPEN OVEN!!! Serve immediately.
This yields about six good sized Yorkshire Puddings.
PS.... I'd like to credit this recipe to my wonderful Auntie Lorna!