Margueretta Lumley's
Yorkshire Pudding

     My grandmother, Margueretta Lumley (née Furse, pictured here with my grandfather, James H. Lumley), used to make Yorkshire pudding in the traditional manner, i.e., in the roast pan. She made gravy while the pudding cooked, but I was too young to watch closely and see exactly how the pudding was made. 

     However, my grandmother passed the receipt on to her nephew Jack's wife, Bea Furse, who in turn passed the receipt on to her daughter Laurel. 

     Here is how Laurel says the original Yorkshire pudding was made:

     ". . . my Mom said that Aunt Retta did make it in her roasting pan after the roast was removed. The pan drippings were poured off to make gravy but enough was left for the pudding. 

     "This is what Aunt Retta showed her; you put about 2 cups of flour into a bowl , then you make a 'well' in the flour and drop an egg or two depending on the size, you then take a fork and mix it up, then add milk to make a thick batter, it will be lumpy but should be about the consistency of clotted cream. You do this early in the day and then refrigerate this mixture. 

     "After the roast is removed, you heat the pan back up by putting it back into the oven so the fat is sizzling  in a 400 degree oven. Remove the pan from the oven and immediately pour the cold batter into the sizzling pan. Place back in the 400 degree oven for about 10 minutes and then reduce to 350 for about another 20 minutes until puffy and golden. 

     "Do not open the oven during cooking.  Mom said that Aunt Retta said that the secret was mixing with a fork so that they would not be tough and to make sure that the batter was ice cold and you poured the mixture into sizzling hot pans.

     "I must say that my Yorkshire pudding are the best I have ever had and it is no doubt thanks to Aunt Retta!!  My dad use to poke a hole in the top and fill with the gravy, but after he was told to watch his cholesterol, he had to do this when my mom was not watching!!"

. . . . courtesy of Laurel McSherry, April 2005
     Laurel reported that her mom used a muffin tin (12), heating until the fat sizzled as above, filling to about 1/4 inch from the top, and cooking as above. This is how her dad was able to "poke a hole in the top and fill with the gravy".

     Laurel now uses 2 eggs, 2 cups of flour, and enough milk to make a thick batter as above; and bakes in a non-stick muffin pan sprayed with cooking oil.

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