You know what they say, idle handle hands make the Devil's work.With that in mind, I put 4 eggs into a bowl along with a cup of flour and 1 1/4 cups of whole milk. Whisk those ingredients together, don't be shy, then put the mix in the fridge for at least 1/2 an hour.
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| A Typical Street in South Dallas |
While you're at it, play the Loser by the Grateful Dead and remind yourself of Jeb!'s pathetic campaign. Sorry, GOP establishment, epic fail.
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| Yorkshire Pudding |
Thirty minutes or so later, put a teaspoon of oil in the bottom of each hole of a muffin tin and put that tin in a preheated oven, at 425*. Give it a good 5 minutes, till it's beginning to smoke, and take the tin out of the oven.
Quickly pour your mix into the holes of the tin, it should sizzle. I use a 1/4 cup measure. Job done, put it back in the oven for 25 minutes, until the batter has risen and begun to crisp on the outside. This last bit's important because if the pudding mixture doesn't get crispy it won't have the strength to hold itself up, and the puddings will collapse. There's a technical name for this, aseity, synderesis, or something.
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| Put it on The Plate |
Avoid that catastrophe by leaving the tin in the oven long enough, but not so long as to bern the wretched mix and ruin everything.
Baking done, remove the tin from the oven and admire the result, you've done well. Now eat those Yorkshire Puddings.
Like a Champion,
LSP
