Her recipe for yorkshires was radically different from ol' Edmonds, but they were AWESOME!! Using water, in place of milk, they were crispier (though if you want fluffy, go with milk). And they didn't need much stuff, so even better. Nice!! The amount listed below made 6 wee puds, so get roasting and enjoy!! (or just make some and enjoy with some gravy for a slightly odd but very tasty lunch)
2-3 tbsp flour
1/4 cup water
1-2 tsp baking powder
oil (or fat from cooked meat)
- Whisk the dry ingredients with the egg to form a nice, smooth paste.
- Add water (1/4 cup is an estimate), whisking into paste, until you have the consistency of a batter. The measurements are estimates because, to be honest, it's an eye thing. You know when it's just thick enough. If you add too much water, no worries, just add some more flour. If you add WAY too much water, just add the other ingredients again, make a double amount. Yum!!
- Pour thin later oil (or fat) into bottom of muffin tins. Place in oven and heat until bubbling. Add two or three tbsp of batter into each tin.
- Cook at about 200 degrees celcius for 10-15 minutes - until puffed up and golden.
- Serve with roast, drizzled with gravy. Soooooo GOOD!!
Edmonds version is made in the same way, but uses the following ingredients...
1 cup flour
1/2 tsp salt
1/2 cup milk
2 tbsp water
oil (for putting a little into the bottom of each muffin tin, for cooking)