Bursey’s York­shire Pud­ding

The Central Voice - - Editorial -


1 cup whole milk

3 large eggs

1 cup flour

2 tbsp but­ter

1 tbsp savoury

Pinch each of salt and pep­per


Pre­heat oven to 375 F In a medium bowl, beat eggs with milk and stir in flour, salt, pep­per and savoury to make a bat­ter

In a 12-count muf­fin pan, add1/2 tsp of but­ter to each hol­low and place in the oven for ap­prox 4 min­utes to melt but­ter Re­move and pour bat­ter evenly over each but­tered hol­low Bake for 5 min­utes to so­lid­ify outer crust, and re­duce heat to 350 F for an ad­di­tional 25 min­utes to set, or un­til golden brown

For a sweet yorkie, sim­ply re­move the savoury from the recipe and sub­sti­tute cin­na­mon, a cou­ple pinches of sugar in place of salt and pep­per and add fruit and sauces as top­pings.

Per­haps soon I’ll have a few bet­ter sto­ries to tell you from our is­land next door. Un­til then, ex­pect an ex­pat.

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