Yorkshire pudding is a favorite here. It’s really easy to make it. We prefer to have it popover-style. It’s a very nutritious alternative to potatoes, rice, etc.
1 c flour
1/2 c water
1/2 c milk
2-4 eggs (more = more protein for the kids!)
Preheat oven to 400. Put a non-stick muffin tin in the oven as it heats, with a dab of butter in the bottom of each well.
Put all ingredients in a mixer. Mix on HIGH.
When butter is browned, pull tin out of oven. Let it cool for a minute (while the mixer still runs). Distribute the batter into each well. Immediately plunge the tin back into the oven, without delay— this helps it puff up.
Cooks for about 20 minutes. Serve immediately. Any leftovers are great the next day with jam.
Trifle pudding is another marvelous Brit foodstuff. These two food inventions, plus cheddar and stilton cheeses and rum, make up for the rest of their cuisine, IMHO.
Yorkshire pudding ... hey, thanks for the recipe. But how do I mix in the beef drippings?
Dittos about Cheddar cheese. And British beef cattle also yield taste-bud treats.
“Trifle pudding is another marvelous Brit foodstuff. These two food inventions, plus cheddar and stilton cheeses and rum, make up for the rest of their cuisine, IMHO.”
What about, inter alia, the multiplicity of other puddings, pies and cakes that originated in the UK and are still made here? And what “rest of their cuisine”? I suggest you check out some of my links in Post #19 and read Post #33.
If you want to get a true idea about the range of British cuisine, you could do a lot worse than buy a copy of “Mrs Beeton’s Book of Household Management 1861. Facsimile Edition”.