I drove to Fort Worth today for our Diocesan Convention. It was good to meet up with like-minded clergy and people and I tell you, that's at a premium these days. But this is the Diocese of Fort Worth, so what d'you expect, a gang of gender advocacy clowns? A crew of labyrinth walking priestesses?
No, none of that. There was a gun show next to the Convention and I went to that too. Uplifting to see all the guns, I always think. One old fellow said, "Father, you're a brave man coming here." I liked him for that and replied, "I love shooting," and that's the truth.
But when I'm not going to Conventions or gun shows, I tend to be searching for the perfect Yorkshire Pudding. I've tried a few recipes with varying degrees of success. Here's one that works for me.
Blend/whisk 4 eggs with 1 1/4 cups of flour and 1 1/2 cups of whole milk and 1/2 teaspoon of salt. Set aside and refrigerate for at least half an hour. Don't cut corners like a lazy soldier.
Preheat oven to 425. Put 1 teaspoon of oil/drippings into each indentation of a muffin tin. Put the tin in the oven until it's smoking hot, like the barrel of your carbine after a good blast at the opposition.
Take the batter out of the fridge. Give it a quick whisk, then use something to ladle it into the muffin tin so that each indentation is appx 3/4 full. It will sizzle. This is good, don't hang around pondering it like some kind of dumbass Buddhist, get the tin filled and back in the oven. Attention to detail.
Let the Yorkshire goodness cook for around 20 minutes at 425 until risen and golden. Do not open the oven like an idiot recruit. The puddings will sink and die. Like the Episcopal Church, or Wendy Davis' useless campaign to take over Texas.
There's other recipes, like the "Three Way Split," in which eggs, flour and milk all go together, 1 cup per ingredient. And many more, which I will try. In the meanwhile, the above works for me.
Some say Yorkshire is God's own County. That would make Texas God's own Country.
LSP
2 comments:
OMGosh - your Yorkshire pudding looks great. It's been so many years since I've made it that I can't even remember the outcome. I don't think it was good.
I shall try your recipe.
I know they're most often eaten with savory foods, but I've just gotten some lemon curd and will use it with the YP.
I read somewhere that it's even better is you mix it all up and let it sit at room temp all day before baking.
Glad you had a good time, LSP.
Thanks, tasty, too... hope the recipe worked out for you -- does for me, but there's all kinds of ways to make these YPs.
And for sure, some say get the batter to room temp.
Hope you had a blessed Sunday!
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