As a yorkshireman, I can vouch for this recipe - enjoy!
We always had yorkshire pudding with our Sunday roast. In winter it was four-inch puddings filled with rich onion gravy as a starter; in summer it was muffin-sized as a side. Mutton was a popular meat in the '50s and yielded an equally good dripping. Butter works fine for vegetarians.
As the batter is close to that for pancakes, leftover puds make a great tea-time treat with strawberry jam!
Another option as a mid-week main is 'toad-in-the-hole'. Heat a large, straight-sided baking pan with the dripping in the bottom, add your favourite sausages and pour the batter over, than bake as described. Roast vegetables - batons of carrot, parsnip, swede/rutabaga, wedges of onion, strips of pepper - make a great veggie alternative.
Glad to know our best export is appreciated in the US!
As a yorkshireman, I can vouch for this recipe - enjoy!
We always had yorkshire pudding with our Sunday roast. In winter it was four-inch puddings filled with rich onion gravy as a starter; in summer it was muffin-sized as a side. Mutton was a popular meat in the '50s and yielded an equally good dripping. Butter works fine for vegetarians.
As the batter is close to that for pancakes, leftover puds make a great tea-time treat with strawberry jam!
Another option as a mid-week main is 'toad-in-the-hole'. Heat a large, straight-sided baking pan with the dripping in the bottom, add your favourite sausages and pour the batter over, than bake as described. Roast vegetables - batons of carrot, parsnip, swede/rutabaga, wedges of onion, strips of pepper - make a great veggie alternative.
Glad to know our best export is appreciated in the US!