Can you have too much of a good thing? No, but only if the thing in question is absolutely good. That in mind, this humble cookery blog's focusing on the X-Ring, yes, Yorkshire Pudding, so very tasty. But how do you make these "puddings"? Good question and here's my fix, backed up by experts.
Get a mixing bowl, mine's made of pyrex, you maybe have some other kind and that's OK. Tip a cup of regular flour into the bowl. Add 4 eggs. Stir it all about until smooth, perhaps you use an Olde Wooden Forke to achieve this τέλος, or a whisk, or whatever, your call.
Next up pour a cup of whole milk or 3/4 cup of whole milk and 1 1/12 tbs water into the mix. Add 1/2 tsp of salt. Stir until the consistency of cream. Well done, you've just made Yorkshire Pudding batter, no small thing. So now what?
Put the batter aside, expert YP science says it doesn't matter if it goes in the fridge or not, I use the fridge, and let it rest. Settled science says the longer the rest the better, up to overnight, makes for a better rise, because science. But if you're turning these beasts on a schedule/dime, 30+ minutes works too.
Then clean some guns, or catapults, kitchen knives and sticks if you're in the UK, wash the kitchen floor, catch up on blogs and LL's excellent meditation on Faith and Substance while the batter's resting. Admire the rus in urbe aspect of your Compound's back yard while you're at it, all is good. Next?
Preheat oven to 425* and pour beef dripping or olive oil into your pudding tin. I use olive oil and a sixfold muffin thing; you don't need much oil/fat, just cover the bottom of each indent or, if you're going hardcore heavy metal, 8" heavy metal skillets (x2).
Well done, you've got this far, sharpen a kukri while the oven heats. When it's ready, put the oiled tin into the oven, let it heat up for around 10 minutes if you're using a Sixer muffin tin. Tin hot, experts say it doesn't matter if it is, take it out and pour in the batter, around a 1/4 cup per ripping hot indent. It should sizzle. Word to the wise, don't take the hot tin out of the oven with your hands, sayn.
Too much detail? Hey, no gain without pain; fire the superhot tin into the 425* (some techologists say 450*) oven and let it do its thing for around 20 minutes. Word to the wise, don't take it out too soon or the puddings will collapse, you want a crispy exterior which upholds the rise. They should look something like this.
Mission accomplished, behold the beauty of the thing and fall upon your scoff, yes, like a warrior.
LSP
