Anyway, not eating fish presented a problem. Until Mum came up with a genius idea - No Beef and Yorkshire Pudding. Okay, so you could just call it roast veggies and Yorkshire pudding, but it doesn't have nearly the same ring to it when you're a kid. And sure, you could argue that Yorkshire pud is full of stuff you're not meant to use until Lent is over. But meh. So here we have Yorkshire pudding, as per the Australian Women's Weekly's 1970s recipe. They've changed it very slightly since, but this one works, so I'm sticking with it!
Here's the cast of characters. Pretty simple, huh?:
Start with half a teaspoon of salt:
Dump it into a mixing bowl:
Then measure out a cup of self raising flour:
And sift it into the bowl:
Then, make a well in the middle of the flour and salt mixture:
Crack two eggs and dump them into the centre of the well:
Beat the eggs, incorporating a little of the flour from the sides:
Then mix half a cup of warm water with half a cup of milk:
Slowly add the milk and water mixture into the bowl, a little at a time.
Stir it into the egg, adding more of the flour from the sides with each milk addition.
When all the liquid has been added and all the flour has been incorporated, beat the mixture for about two minutes.
Then leave it to sit for half an hour. Go and have one of these (it's a Malibu and pineapple juice, in case you were wondering):
After half an hour, it will have magically thickened.
Take an ovenproof dish (or a greased muffin tray, if you want to make individual Yorkshire puddings):
I use Pyrex. I love Pyrex. It's awesome - stackable and dishwasher proof. What more can you ask for!!
Drizzle a little olive oil into the dish:
And place it in the oven for about 5 minutes to heat up. The oven needs to be hot - between 200 and 230 degrees Centigrade.
Once the oil has heated, pull the dish out (with oven mitts - glass gets rather warm after five minutes in a hot oven. Surprising, I know!), and pour the batter in.
Stick it back in the oven and let the magic begin! And no complaints about how filthy my oven door is. I only realised when I went to take the photos...:
This is after about six or seven minutes:
And this was about the point I went "Holy crap, it's a giant mutant pudding!! Move it to a lower shelf!!!!" Trust me - if you cook Yorkshire pudding on the top shelf of the oven, at some point you WILL need to move it to a lower shelf... Who knows what lofty heights it would have reached if I hadn't...
And here it is, after 20 minutes in a hot oven. Yuuuuuuuuuuuuuuuuuum...
And here we have a delicious Good Friday feast of No Beef and Yorkshire pudding. I could have made gravy, I suppose. But I hate the stuff, so I made others suffer through without it. Mwahaha!! Frankly, considering I'd only ever done roast veggies twice before, I think I did a pretty damned good job! I suppose I could have added roasted tomatoes in there too, but they strike me as a breakfast food, and therefore have no place here.
So there you have it - if you're vegetarian, hate seafood, or are just sick of your food staring at you while you eat it, try the roast veggies and Yorkshire pudding route next Easter. You won't regret it!!
K :) xx