My grandmother’s Yorkshire Pudding
Posted by Anthony Nicalo on Friday, January 15th, 2010Tags for this Article: provenance, venison, yorkshire pudding
We had a nice little dinner of Braised Venison with Pureed Squash and Cranberry-Red Wine Jus. A request for Yorkshire Pudding from Sarah reminded me I had just found my grandmother’s recipe for it. To make it work for us, we made two small changes, with delicious result.
The Sydney Island Venison was slowly braised; the squash was simmered in vegetable stock and then quickly pureed with some milk and butter; the dried cranberries were bloomed in some red wine. The braising liquid was reduced with the now cranberry infused red wine for the jus.
Grandma Judy’s Yorkshire Pudding
2 eggs
1 C milk (Avalon Diary- via Bradner Farm- see milk and butter link above)
1 C Flour
1/2 tsp salt
2 T sugar
(1tsp Vanilla- we omitted, because we don’t know anyone growing vanilla beans)
1. Beat eggs until thick and foamy.
2. Mix flour, sugar and salt, add milk.
3. Gently combine eggs and flour mixture.
4. In a 375 degree oven, melt a tablespoon of butter in a round baking pan. When butter is melted, pour Yorkshire batter in and bake for 25-30 minutes.
Posted on January 18th, 2010
Jules Morgan says:
I absolutely adore Yorkshire puddings, thanks so much for posting a recipe. I managed to finally find a surefire recipe but will definitely give this one a shot.
Oh, yorkshire!
Posted on January 19th, 2010
Francis Steiner says:
I love Yorkshire Pud… but you did not say how it was?
With no beef fat how did it taste and such a low temperature how much did it rise?
Posted on January 21st, 2010
Anthony Nicalo says:
Well, Francis, you’ve got a point about the beef fat, but I was eating it with Venison…You could easily substitute beef tallow or lard for the butter in the recipe. Maybe @Jules will try it that way and let us know. It rose pretty well. The biggest difference for me was the contrast between my Grandmother’s bleached AP flour and our Urban Grains Whole Wheat. If anyone knows of an AP or Cake flour that is traceable to the farm, I’m in for 50 pounds!