Yorkshire Pudding

I pulled a muscle in my left leg, and it really hurts. I don't remember when I pulled it, or how I pulled it. My leg did start to feel weird last night after watching a movie but certainly not pain like now. However it doesn't prevent my inner-chef to spend the whole morning in the kitchen. I started with making the dough for Tartine's lemon tart. Then I remember I still have some old bread yeast doughs in the fridge so I proceeded to make more horn breads that my grandma likes. Before I knew it, it was time for lunch again. Few nights ago while browsing through Carol's blog, I saw her recipe for Yorkshire puddings (or popovers). I have never had it before so I decided to try that for lunch.

Yorkshire Pudding

(from Carol)

**Makes about 12 muffin pan sized puddings

4 eggs

210 ml. of milk

140 g. all-purpose flour

1/4 tsp. of mixed dried herbs

pinch of salt

3 tbs. of Parmesan cheese

2 tbs. of cold water (only to be added right before baking)

12- 1/4 tsp of butter

1. mix together milk and eggs in a large bowl with a beater.
2. sift the flour directly over the milk/egg mixture and mix well with the beater.
3. add the dried herbs and parmesan cheese to the mixture and mix well.
4. et the mixture sit for 30 minutes

  ------  30 minutes later ------

1. put 1/4 tsp of butter in each of the 12 muffin molds.
2. preheat the oven to 210C/410F.
3. put the muffin pan with the butter in the oven for 30 seconds for the butter to melt.
4. take the pan out and fill the pan with about 3/4 of the mixture in each mold.
5. bake at 210C/410F for 20 minutes. (depending on your oven, you might want to check at around 12 minutes to make sure the top of the pudding isn't too burnt)

Carol gave really detailed directions in Chinese on her blog, but for you English readers, you can still go check out her detailed step-by-step pictures.

I didn't have any dried herb mix or parmesan powder called for in Carol's recipe but I did have a bag of parmesan/herb mix from my costco ravioli so I just used that. I think it would be fine to just use freshly grated cheese and discard the herb flavorings if you don't have them.

I don't realy know how to describe the taste. To me it almost has the texture of french toast because of its wet bread taste. I thought it was pretty good, and my family enjoyed it as well.