Friday, July 10, 2009

thyme for yorkshire pudding

yorkshire pudding
Recently I made Claire Robinson's "Thyme for Yorkshire Pudding" recipe. I had never had a yorkshire pudding before so I wasn't quite sure how it was going to turn out but these actually turned out quite tasty. I served them with a vegetarian meatloaf and brown gravy. delicious. Here is my vegetarianized version:

1 tsp salt
1 c flour
1 1/4 c milk
3 eggs (beaten)
2 tbs fresh thyme
1/4 c olive oil

Sift the salt and flour into your bowl. Stir in the eggs and half of the milk, whisking until smooth. Add the rest of the milk and the thyme. Let the batter sit in a covered bowl for 30 - 45 min.

Heat your oven to 400*. Divide your oil into a 12 cup muffin pan. Heat the oil in the muffin pan until it is almost smoking hot. (Be sure to place a cookie sheet under your pan to prevent the hot oil from dripping into your oven.) Remove your pan from the oven.

Quickly whisk the batter one last time and pour into each cup 3/4 of the way full. Bake in the oven for approx. 20 minutes or until risen and golden brown. Leave them in the oven for at least 5 minutes to let them set. (Try not to open the oven while they are cooking!)

Serve while hot and puffed.

(this was a great recipe to vegetarianize. i used roasted garlic olive oil for extra flavor since the flavor usually comes from the meat drippings. i even used dried thyme although i am sure that it would be better with fresh.)

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