Yorkshire Puddings

Yorkshire pudding is a dish that originated in Yorkshire, England. It is made from batter and usually served with roast beef and gravy.Traditionally, Yorkshire pudding is cooked in a large tin, in front of an open fire beneath a roasting joint of meat in order to catch the dripping fat and then cut appropriately. Yorkshire pudding may also be made in the same pan as the meat, after the meat has been cooked and moved to a serving platter, which also takes advantage of the meat fat that is left behind. (Thanks again, Wikipedia)

I purchased a Donna Hay magazine at Melbourne Airport on the day that I left, and interestingly enough, it had a recipe for Yorkshire puddings. So I made it to accompany our steak dinner, which I guess is appropriate, being in England and all. I can see why the Poms would like it. The spongy pud is good to soak up gravy.

As for the steak, I pan fried each steak in a hot pan for a few minutes on each side and left to rest. The asparagus was lightly blanched in hot water and seasoned with salt and pepper (you can also toss it in a little butter). The sauce was a simple red wine reduction cooked in the same pan after the steaks were removed. (For sauce recipe, see Herbed Crusted Lamb Racks Recipe). For 5 quids, I did not thinks the asparagus was that great.

Yorkshire Puddings (serves 4)
1 egg
1/3 cup milk
1/3 cup water
1/2 cup flour
a pinch of salt
4 tsp veg oil

Whisk together the egg,milk, water, flour and salt. Leave aside for 30 mins.
Preheat oven to 220 degrees. Grease 4x1 cup ramekin with the vegetable oil (1 tsp per ramekin). Place ramekins on an oven tray and put it in the oven for 5 mins. Remove from oven and pour batter into each rameking. Return to oven for 25-30 mins or until puffed and golden. Serve immediately.