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Yorkshire Pudding, Revisited

You may remember, some months back, I was trying to make a decent Yorkshire pudding, which I am assured can really only be done properly by a Brit, which I most assuredly am not. However, I had to try. They cooked up the way the recipe said they should, but they were pretty bland. Never having tasted it before, I don’t know if they tasted the way they should.

Tonight, though, I decided to try again, only I tweaked the recipe a bit this time. I wasn’t going to make a roast tonight, nor was I going to spend money on prime rib–holy cow, that’s an expensive cut of meat!!!–so I put my own spin on things.

I browned some ground beef, and added some brown gravy to it. Then I added both meat and gravy to the muffin tin cups, then poured the batter over it and put it in the oven for 30 minutes.

Total pooch screw, as far as the recipe was concerned, but a 64% hit with the family. We now have Yorkshire pudding a la Stacy.

First off, I forgot to let the batter rest. Error number one. Secondly, I forgot to heat the pan with the meat and gravy before adding said batter. So what we wound up with were essentially very heavy, dense muffins with meat and gravy cooked into them, and then covered them with the remaining meat and gravy. Basically, biscuits and gravy with a change in gravy. Absolutely not the way it was supposed to turn out.

Still, having already made it and not wanting to waste food, my family was getting it anyway.

I liked it, and, surprisingly, so did Bryony. Aneira was not impressed, but their dad decided it was “Not bad”, which, for him, is tantamount to a gold star. Proof that sometimes, even a mistake isn’t a bad thing.


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