As some of you may know from reading my blog, I was born and brought up in Sheffield. A wonderfully cosmopolitan, Yorkshire city with lovely, friendly people surrounded by the amazing scenery of the Yorkshire Dales and home to some delicious local food. Yorkshire parkin, pikelets (like crumpets but thinner), Bakewell tart and of course, the Sunday lunch must-have ......Yorkshire pudding. I absolutely love Yorkshire puddings. Sunday lunch is never the same without them. That is why this post is a little bit embarrassing to write. In fact it's A LOT embarrassing to write. The truth of the matter is, for a born and bred Yorkshire lass I am utterly hopeless at making Yorkshire puddings!!!!! In fact, I am so bad at making them that I no longer bother. I use frozen ones instead ......... yes, I know it's cheating and quite possibly sacrilegious but it saves a whole lot of misery and at least they are edible. For this precise reason, I also never make toad-in-the-hole ..... EVER ..... not since the time that the pudding batter around the sausages failed to rise and the kids christened it toad-in-the-swamp! Kids can be so cruel :-)
Anyway, this weekend, while I was roasting the leg of lamb we were having for lunch, along with cooking all the veg, I was panic-stricken to discover that I had completely run out of the frozen puds that I usually use.
No problem, I thought, I will just make some. It will be fine, I said, I can do this.
Or so I thought.
Turns out ........ I am STILL hopeless at making YorkshireBloodyPuddings!!!!!!
The frustrating thing is, I don't even know what I'm doing wrong. They taste ok. The problem is they just don't rise. They are flat as pancakes. In fact I could use them as frisbee's. Anyway, after the latest Pudding Palaver, I have vowed to become the Queen of Yorkshire Puddings and have thus warned my daughter accordingly ........ I will be making them every day until I get it right and she will be my chief taster.
So, please please PLEASE could you share your Yorkshire Pudding recipes in the hope that I might produce something that looks less frisbee-esque and more like this .......
And sadly no, this is NOT one I made earlier, I got this picture from the internet (it's a Delia Smith creation) but essentially ... this is what I am striving for.
This is the recipe I usually use, I don't know how this compares to other peoples recipes and I will be halving the ingredient amounts or my poor daughter might have to eat hundreds of puddings before I get it right and I'm mindful of her digestion, not to mention her waistline should it take me more than a couple of days to perfect the puds :-)