Here is a recipe for Yorkshire Puddings. You have them with roasts, they are delicious dripping in gravy. We have them with the Christmas turkey too. The ingredients are the same as for UK pancakes, but the cooking is much different.

Makes 12 bun sized puds. (Meaning the mini cake tins, with twelve dips).

Plain flour – 1 cup full (not mug – too big).
1 large egg.
Milk – approx half to one cup. (Consistancy of mixture should not be liquid when adding milk, but more like double cream thickness).

Half teaspoon of dried, mixed herbs.
Salt and pepper to taste. 

Method:

Put electric oven to 200 whilst making the mixture.

Put sieved flour into a mixing bowl, add the egg and a little milk – mix with a whisk, then add further milk until consistency is achieved. Add herbs and seasoning.

When oven is at full temp, add baking tin (with nothing in it). Leave in oven for about 3 minutes – until the tin is too hot to touch.

Take the baking tin out of the oven and add a teaspoon of cooking oil in each dip. Put the baking tin, with oil in, back in the oven for about 2 minutes – until oil is piping hot.

This is where you need to be quick!…Remove from the oven and add about a tablespoon of the mixture in each dip (mixture should sizzle as it hits the oil) and quickly put back into oven.

DO NOT open the oven door to check on the Yorkshire puds, otherwise they will not rise. They should be in for about 7 – 10 minutes. This is where practice comes in, or better still if you have a window to your oven, you should be looking for risen, golden brown puds… then they are ready.

Add three to each plate of roast, vegetables and gravy… then sit back and watch people’s faces as they moan with delight at this new found culinary delight – from merry old England… Enjoy!

Contributed by Jackie Stevens, Copyright 2009 ChristmasChimney.com

Jackie is the owner of www.worldmysteriesandtrueghosttales.com