Saturday, November 21, 2009

Pudding Time!.....Yorkshire that is.

Tonight we took the opportunity to try yet another recipe from America's Test Kitchen. It had been on the list for quite some time and tonight since we were having roast was the right time for us. Pretty much any time we have a roast beef of any cut.....we have Yorkshire Pudding. I have had some batches turn out well and others not so consistency in I was not opposed to trying what America's Test Kitchen promised to be perfect Yorkshire Puddings or Pop Overs. I must say that I did enjoy them and will definitely try them again......hopefully next time with a proper pop over pan. I have a very oddly shaped muffin pan with straight up sides which are also very probably not the right shape for a proper pop over. They did rise up well as promised, and also had a lovely moist interior almost like a cream puff. The recipe makes enough batter to make 6 pop overs....but in my oddly shaped muffin pan it made 12 filled straight up to the top of the cups. I did not take into account that I probably should have had a slightly decreased bake time since my pop overs were much smaller. Never the less...while their shape was not quite what it should be......they were quite good. If you are looking for the recipe to try.... here it is.

America's Test Kitchen Yorkshire Puddings

3 large eggs beaten well
2 cups low fat milk warmed to 110F
3 T butter melted and set to cool

2 cups bread flour or all purpose
1 tsp salt
1 tsp sugar

Preheat oven to 400F.
In a medium bowl, beat eggs well and then beat in the milk and melted butter. In a separate bowl, mix all the dry ingredients. Add 3/4 of the egg mixture into the dry ingredients and mix well with a whisk to remove the lumps. Add remaining egg mixture and stir till smooth. Cover bowl and let sit at room temperature for 1 hour. Stir batter before using. Pour batter into 6 greased and floured pop over pans, or 12 muffin cups.
Put pan in oven for 20 minutes at 400F....then reduce heat without opening the door of the oven down to 300F. Bake an additional 30 minutes. Remove from oven and poke a hole down through the top of each pudding with a skewer. Return to oven for another 10 minutes until nicely browned.

Remove from oven and serve immediately.

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