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Yorkshire Pudding

Yorkshire pudding is not what you think of as pudding like chocolate or banana pudding. It isn’t even sweet.  It is kind of a souffle, if you have eaten souffle. I ate it when I was a little girl in England, and occasionally, I make it for my family.  I really like it. You are supposed to eat it with roast beef. However, roast beef can get expensive where we live, so I haven’t made it much. However, today, I decided to do some research before I began cooking, and it said that roast beef and Yorkshire pudding is considered the English national dish, but they also eat Yorkshire pudding with other kids of meat, so maybe I should make it with other meat too.  This is how I made my Yorkshire pudding.

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I started with 4 eggs.
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I added a cup of milk to the 4 eggs.
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I whipped the eggs and milk together until they became frothy.

I began by putting 4 eggs into a big bowl.  Next, I added one cup (225 grams) of milk.  I used a wire whip and mixed, and mixed until the eggs and milk were frothy. You could probably do this with an electric mixer if you want. I let the eggs and milk set for 10 minutes.

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I sifted a cup of flour.
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I added the sifted flour to the milk and eggs.
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I whipped it again until there were no lumps.

Next, I added a cup of sifted flour. I mixed it with a wire whip to make sure there were no lumps, then I let it rest for 30 minutes.

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I put the oiled pan in the oven.

While it was resting, I turned my oven on to 450 degrees Fahrenheit (230 degrees Celsius).  I got a big baking pan and oiled the pan.  I put the pan in the oven with just the oil and let the oil and the pan heat for a few minutes.  If it begins smoking, it is time to take it out.

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I put just part of the batter into the hot pan and put it back in the oven.

When I took the pan out of the oven, I used the wire whip and mixed the batter again, then I poured some of the batter into the pan to cover the bottom of the pan.  I put the pan back in the oven.

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I took it out of the oven after 20 minutes.
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I poured the rest of the batter on the Yorkshire pudding, then put it back in the oven.

After 20 minutes, I took the pan out of the oven and added the rest of the batter to the Yorkshire pudding, then I put it back in the oven for 20 more minutes.

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After another 20 minutes, my Yorkshire pudding is all puffed up, and it is done.

After another 20 minutes, it was finished, and it was delicious! I served it on the side of roast beef and put roast beef gravy on it.  It is a kind of souffle.  Maybe one day, I will make souffle and blog about it in case you aren’t sure what it is.

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