Did you watch the funeral services for President M. Russell Ballard? When he was a young man, he served his mission in England! Here’s a recipe for a “scrummy” dish called Yorkshire pudding.
Ingredients
- 4 ounces (about 3/4 cup) flour
- Pinch of salt
- 1 egg
- 1/2 pint (1 cup) milk
- Optional: sweet or savory fillings
Directions
- Mix flour and salt into a bowl, make a hollow in the center, and break in the egg.
- Stir with a wooden spoon and add the milk gradually until all the flour is worked in. Beat well and leave to stand for half an hour.
- Pour the batter into muffin tins and bake in a hot oven (425–50°F) for about 10 to 15 minutes. They should rise to about three times their size and be light, crisp, and golden brown.
- Serve immediately alone or with a filling of your choice. It’s most commonly served with roast beef and gravy, but there are lots of other ideas online!
Maybe your family lives in England and has Yorkshire pudding often, or maybe you’re trying this for the first time! Either way, we’d love to hear how your culinary adventure turned out. Email us at youth@ChurchofJesusChrist.org.
Flavorful Experiments
Try this recipe with different sweet and savory fillings. What do you like best?
Notes
1. Recipe from Muriel Cuthbert’s “What’s Cooking in the British Isles?,” Ensign, Sept. 1971.