Thanksgiving dinner - Yorkshire Pudding included

November 13, 1:30 PMPasco County Food ExaminerSusan Slade

Previous Next

7 comments Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Pasco County Food Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Unknown.  I think they were mine many years ago.

 For Yorkshire Pudding you will need:

4 ounces of plain flour.

A small pinch of salt.

1 egg.

8 ounces of water.

A little cooking oil or fat from the turkey.

Put the flour and salt into a mixing bowl and make a well in the middle. Add the egg and some of the water to the middle of the mix. Beat them together and the mixture should be thick. Continue pouring the water into the mixture and beating it with a fork. This will form a perfect thickness for a Yorkshire pudding batter.

Let the batter stand for 2 hours.

When the turkey is out of the oven raise the temperature to 425 degrees. You can either use a 10 inch x 8 inch size baking pan for a large Yorkshire pudding or individual bun tins. Put a small amount of cooking oil or fat from the turkey in the bottom of the pan/tins and put it on the top shelf of the oven. Leave for a couple of minutes until the oil is bubbling hot. Give the batter another really good whisk and pour it immediately into the pan/tins. Put it back on the top shelf of the oven.

If you are making the little individual ones they would be ready in around 15 minutes. However, if you are making the family size one then it will take between 20 and 25 minutes depending on your oven.

When checking to see if the Yorkshire pudding is done, switch on the light in your oven, and look through the glass door. Do not open the oven door in the first few minutes because your Yorkshire puddings will go flat.

I have to admit that sometimes even after cooking for 50 years, my Yorkshire puddings don't always rise the way I want them too. You can cheat and go to one of the local British shops and pick up Yorkshire Pudding Mixes. These will not fail you. On my trips to England I return with a few in my case.

That reminds me of the year when I got double packets in Tesco's supermarket. They were in big boxes so I took them out and put the packets in my case. I got stopped at Customs and they wanted to know, 'What was this white powder I was bringing into the Country'. I was so uncomfortable and embarrassed that now I only buy the individual packets that have pictures and writing on them.  This way I won't be stopped again.

 I will shortly be writing about my famous roast potatoes, which go with the turkey and Yorkshire pudding.  For dessert you may like to try my Brandy, Sherry, or Rum Trifle.

If you liked this recipe, visit Examiner.com's Thanksgiving menu musts recipe slideshow.