I think I may have mentioned before how much my mother disliked cooking. When we were little, she always provided my brother and I with hot , nutritious food, but she always saw it as a complete chore, and her meals weren't very varied. Dad, on the other hand, was an excellent cook.
Having said that though, she made a wonderful Sunday Roast, and her Christmas dinners were fabulous. Part of her secret, was the excellent recipe she used for making Yorkshire Pudding, the traditional accompaniment for to Roast beef. In the UK it would be unheard of to have a Sunday Dinner without them. They were so good, we would have them with any meat.
This recipe has been handed down from mother to daughter for a few generations, and I must admit, they always turn out amazing
Nana B's Yorkshire Puddings
200 ml milk
salt and pepper
Vegetable oil for cooking
- Heat the oven 230C/ Gas 8
- Pour a little oil into into a 12 hole non stick muffin tin
- Put in the oven to heat until sizzling hot
- Put flour into mixing bowl
- Beat eggs into milk and add gradually to the flour
- Beat until there are no lumps, add salt and pepper to taste then pour into a jug
- Remove tins from oven and carefully pour batter into holes
- Cook undisturbed in the oven for 20-25 minutes until golden brown
- DON'T KEEP OPENING THE DOOR!
- Serve immediately or if you leave them to cool they can be frozen for later use
Love and Hugs