My mother really 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.
Nana B's Yorkshire Puddings
This recipe has been handed down from mother to daughter for a few generations, and I must admit, they always turn out amazing
1 cup (140g) plain flour
200 ml milk
4 eggs
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
Phoebe x
This sounds like such a fun recipe to make. I have never tried it before. Thanks for the recipe.
ReplyDeleteBTW.. just wondering if you know that you are a no-reply blogger. I couldn't answer your comment on my blog through e-mail. Maybe you like it that way, which is great, but I have found some bloggers are unaware they set their blog up that way.
Blessings,
Susie
You are very welcome. Over here in the UK its unheard of to have a roast dinner without the old Yorkshire Pud...hope you will enjoy
DeletePhoebe x