Roast Beef, John Currin and Divine Yorkshire Pudds.

Roast Beef

See?  I told you I wasn’t organized.  I haven’t had a moment to post anything the last couple of days.  Next year….oh, next year will be different!  I am finished my house now though- tree trimmed, mantle hung, banisters festooned…  and Roast beef and Yorkshire Pudding it will be for Christmas dinner.  Visions of crispy golden puffs of Yorkshire clouds with lashings of dark, rich gravy are dancing in my head.  My mother always makes her’s in deep muffin pans and they reach dizzying heights.
Yorkshire pudding originated in the north of England in around 1737.  The traditional Yorkshire was made as a loaf, in fact way back when, the loaf would sit directly under the roasting meat and catch the drippings.  The first recipe recorded is found in“The Whole Duty of a Woman” 1737;

“The whole duty of a woman, or, An infallible guide to the fair sex: Containing rules, directions, and observations, for their conduct and behavior through all ages and circumstances of life, as virgins, wives, or widows : with … rules and receipts in every kind of cookery”

And btw, how fabulous does this book sound?! I just tried to find it online, so far no luck (so I guess my husbands out of luck too 🙂  ) however, believe it or not, you can pull up the entire contents to read online and and although the old English is a little difficult to follow,  I read just enough to whet my appetite for the search.  Anyway, back to the pudding Wenches!

Yorkshire Pudding

This yields about 12 Yorkies

2 cups of milk, 5 eggs, 2 cups of flour, 1 teaspoon (and a small dash) of salt, 1/2 cup of roast beef drippings straight from the oven. 2 large deep muffin pans.

Preheat oven to 375-400 (depending on your oven and your altitude).  It’s important to let the eggs and the milk come to room temperature, so set them out about 1 hour before.  Place milk, eggs, flour and salt in blender and blend until smooth, with some bubbling.  Pour aprox. 2/3 teaspoon of drippings into each compartment of the muffin tins and slide into oven until hot.  Remove and pour an even amount of batter into each compartment. Put straight back into oven and bake for 35-40 minutes or until golden brown and puffy.  Don’t get alarmed if your Yorkshires start to deflate almost immediately- it’s just God’s way to capture gravy.  Enjoy!!


Another version, and a video (Yorkshire Pudding recipe link)

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John Currin’s “Thanksgiving ” Wenches 2003

2 Comments

  1. What an interesting post; loved the historical details. I’ve bookmarked “The Whole Duty of a Woman” for future entertainment.

    Oh boy, don’t even get me started on that amazinggg Yorkie recipe! A special someone with the initials BBB gave it to me back in the day when I didn’t know a chicken breast from a leg of lamb. She read me the recipe over the phone and very patiently spelled out each step of the recipe. The result? One of my first culinary successes … gigantic and delicious Yorks.
    LC

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