What I wouldn’t have given to have had an Old Peculier in the fridge last night. After years of wanting to give Yorkshire puddings a try, I finally bit the bullet and found it ridiculously easy. And rewarding.
Climbing high, they were golden brown and beautiful. Not so traditionally, we ate them plain, accompanying fresh and amazing Iowa garden tomatoes and wedges of cabbage. It worked well as a light evening meal after a hot and humid day. Boulevard’s Bully! Porter provided a worthy companion.
I used Jamie Oliver’s recipe, found in his Happy Days with the Naked Chef cookbook. Cynics can say what they like, but I love Jamie. It is an unfortunate tear for me that I also quite like Anthony Bourdain, who writes Jamie off as something of a yipping lap dog with no true chef credentials. Regardless of that, everything I’ve cooked up Jamie’s alley has been, well, pukka.
Yorkshire Puddings (adapted from the Naked One)
1 cup flour
pinch of salt
1 1/4 cups milk
Preheat oven to 450F. Pour 1/4 inch oil into the bottom of muffin tins–this recipe will yield a dozen Yorkies. Place these in the oven to preheat for about 10 minutes, nice and hot. Make sure and place a cookie sheet on the rack below, to catch the inevitible oil drips. Mix up the batter. When the oil’s hot, quickly divide the batter into the twelve muffin compartments. Bake for 30 minutes. Don’t be tempted to open the door, as your Yorkies won’t rise.
These are tasty, dramatic and easy. Give them a try.