Yorkshire Pudding Anyone?

For years whenever I've made a roast beef dinner, I've served it with Yorkshire pudding - so delicious with gravy. When I first started making them some would raise and hollow out and some wouldn't. Then Mike took over the job when he was around 15. They were delicious, but because of their failure to raise, the other kids (and Lloyd and I) started calling them hockey pucks. And the name has stuck. We looked forward to eating Mike's 'hockey pucks' with our roast beef dinner.

When we were in Winnipeg last weekend, my sister made a traditional roast beef dinner for Mum's 88th birthday and my niece, Meredith,



made the Yorkshires. This is what they looked like - all 12 of them, although I just took a picture of one.


Definitely NOT a hockey puck! Wendy gave me the recipe Meredith uses which I'll post here for those of you (my kids especially) who want to make non-hockey puck Yorkshires.

Whisk 3 eggs.
Add 1 Cup flour, 1/2 tsp. salt and 1/4 c. milk
Whisk until smooth.
Whisk in an additional 3/4 C milk.
Don't use a mixer as this works the mixture too much.
Spray a medium/large size muffin pan with cooking spray, then put 1/4 - 1/2 tsp oil in each cup - just enough to cover bottom.
Divide mixture among the 12 muffin cups.
Bake in a preheated 425F oven for bout 20 minutes, till they're nicely puffed and brown.

Good luck. Let me know how they turn out (you especially Mike).

Oops! I almost forgot. The roast beef portion of this meal was especially good. Wendy cooked the roast in her slow cooker with a tin of cream of mushroom soup, a packet of dry onion soup mix, and 2 cans of diet Coke. It made the nicest gravy! Try it - you'll like it.