Yorkshire Pudding ~ A British Delicacy [by Natalie]

Yorkshire Pudding ~ A British Delicacy [by Natalie]
Blog Writers - Thu Apr 05, 2012 @ 02:18PM
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Meagan is preparing an exciting post for us, however, I thought for all those girls who are ready to get their hands rolled in flour and their nose smothered in icing sugar, it's time to get baking some ethnic food!  Throw on an apron and clear off that island and let's get baking!  Are you ready?  Let's go!

But hold on just a second.  Before you pull out your bowls and measuring cups, I want to share with you some special facts about Britain.  

Take a look at a map of the country of Britain.  Here are some facts that may surprise you:

-There are over 30,000 men named "John Smith" in Britain!  That's a lot!

-The town of Beverley (in Britain) was named after the number of beavers which once lived in the area.

-There are more chickens that humans in England!  

-Since Britain lived by the Julian calendar, until 1752 New Year's Day fell on March 25.  (If that calendar was still in effect, New Year's Day would've been just over a week ago!)

-In 1945, a flock of starlings landed on the minute hand of Big Ben and put the time back by five minutes!  If you do not know what a Starling is, I've included a picture here.  So imagine lots of those birds - swooping down and pushing back the minute hand!  It must've been pretty funny.  

Now that you know some more about this amazing country, I would like to share with you a recipe for Yorkshire PuddingThis is a super easy, delightfully light recipe.  It was eaten in the Shakespeare era - and it's called Yorkshire pudding.  They are light and airy - and if you are lucky, they'll form a hole in the middle to put gravy in!  It was eaten in the Shakespeare era.  In my honest opinion, there is nothing easier then Yorkshire pudding to go with your gravy and meat dinner (or some strawberry jam!).  

 
Yorkshire Pudding
1 cup Flour
3 eggs
1 cup milk
2 Tablespoons butter
 
Preheat oven to 375 Degrees.
In a medium bowl, beat eggs with milk.  Stir in flour.  Set aside.
Divide butter evenly into 12 cups of a muffin tin, about 1/2 teaspoon per cup.  Place tin in hot oven to melt butter (about 2-5 minutes).  Remove tin from oven and distribute batter evenly among butter cups.
Bake in a preheated oven 5 minutes.  Reduce heat to 350 Degrees and bake 25 minutes more or until puffed and golden.
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