Quote:
Originally Posted by Sarah_Jayne
I miss Yorkshire pudding. I need to see if there is anywhere here that does them. It was one of the few foods from over there I never really learned to make from scratch. All the Nana's and their pride for their own method intimidated me.
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Yorkies are fairly simple, just eggs, milk, and flour. The key is to use the roast drippings in the bottom of your pan, and you need to get the fat as hot as possible. 500F plus. So hot that it never fails to smoke out the kitchen. Nana's are awesome for all baking that requires technical precision.