I must admit this is my first contact (except English films and books) with the Yorkshire pudding and...I’m amazed! I like it so much I can serve it on a special occasion! Just imagine with baked beef, roasted vegetables and sauce. The pudding’s taste is delicate almost neutral. I was taken in by the whole process of making the pudding.
This pudding I served with French mustard brought from holidays. Probably English wouldn’t even take such a set to his mouth but we loved it!
The recipe I taken from Michel Roux cookbook.
Ingredients (make 6 Yorkshire puddings)
2,5 oz (70 g) wheat flour
7 fl oz (200 ml) full fat milk
salt, pepper to taste
2 oz (50 g) butter
1 big onion
6 tbsp after bake grease or oil + 2 tbsp oil to fry sausage
favourite sausage (2-3 for each portion)
to serve: mustard, horseradish
In a bowl whisk eggs, add flour and milk, mix. Season with salt and pepper. Place the batter in a fridge for about 2 hours. In a saucepan melt the butter. Simmer diced onion in a saucepan with butter until gets soft. Preheat the oven to 440F/ 220 oC. Pour an after bake grease or oil into a muffin pan. For 5 min. keep the muffin pan in the oven. After 5 min. Take the pan out from the oven and spoon the batter into it. Bake until golden brown for about 25 min.
Add sugar to simmered onion, fry until caramelized. Fry sausage. Serve with pudding which should be soft inside and crispy outside. Everything drizzle with balsamic vinegar.