Cydniey Buffers (cydniey) wrote,
Cydniey Buffers

right, yorkshire pudding

it is simple to make, rough to master. flour, eggs and milk, same as your average pudding, with flour and a bit of salt. it is used as a bread. the cold batter is poured into a hot pan of beef drippings and cooked hot and then medium. the dark areas are those flavored with the beef drippings, the most coveted part in our house. it can be eaten plain or with butter on it, if you are me. it can also be used in a roast beef open faced sandwich situation.

you can get a good result with butter and concentrated beef broth instead of beef drippings.

it should be served warm. though fans will eat it any way they can. i ate most of the high edges last night, risking serious steam burns while it was still hot.

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