I don’t remember if I’ve mentioned before, but when Louise and I decided to start cooking last year, the very first thing we did was make our own Christmas dinner for the first time. I like jumping in at the deep end I suppose, but really nothing is difficult to prepare individually in a standard Christmas meal. The challenge comes from bringing it all together at the same time.
This year we did the same thing, with one new addition. The lineup: turkey, stuffing, roast and mashed potatoes, Brussels sprouts, julienned carrots, yam, gravy, and the new item was Yorkshire puddings!
I got the recipe from my mother as usual. She’s experienced enough to judge amounts by eye so wasn’t sure of the exact measurements, but I found a couple of recipes online that were similar enough to cross-reference the right quantities. They came out pretty well for a first attempt!
Ingredients for 6 Yorkshire puddings:
1/2 cup flour
2 eggs
1/2 cup milk
1/4 tsp salt
1/2 tsp olive oil for each pudding
Get the eggs and milk out of the fridge early and allow them to come as near to room temperature as you can (takes 30-60 mins). Beat the first four ingredients together until you have a thin batter with air bubbles on top. Because I’m lazy, I used an electric hand mixer for this on the fast “beat” setting for just 20 seconds or so. Then allow the mixture to stand for about half an hour.
Get a muffin tray and put 1/2 tsp oil into each section that you’ll be using. Put it in an oven and heat it to 425 degrees. When the oven is fully heated and the oil is very hot, take the pan out and immediately pour batter into each section, filling it around halfway, and return to the oven ASAP. Cook for 20 minutes or so.
That’s all there is to it and they’re delicious. Maybe it’s not too traditional to have them with your Christmas turkey but we loved them today!
