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How to make Yorksire Pudding, provenance-style

We had a nice little dinner of Braised Venison with Pureed Squash and Cranberry-Red Wine Jus. A request for Yorkshire Pudding from Sarah reminded me I had just found my grandmother’s recipe for it. To make it work for us, we made two small changes, with delicious result.

The Sydney Island Venison was slowly braised; the squash was simmered in vegetable stock and then quickly pureed with some milk and butter; the dried cranberries were bloomed in some red wine. The braising liquid was reduced with the now cranberry infused red wine for the jus.

Grandma Judy’s Yorkshire Pudding

2 eggs
1 C milk (Avalon Diary- via Bradner Farm- see milk and butter link above)
1 C Flour
1/2 tsp salt
2 T sugar
(1tsp Vanilla- we omitted, because we don’t know anyone growing vanilla beans)

1. Beat eggs until thick and foamy.

2. Mix flour, sugar and salt, add milk.

3. Gently combine eggs and flour mixture.

4. In a 375 degree oven, melt a tablespoon of butter in a round baking pan. When butter is melted, pour Yorkshire batter in and bake for 25-30 minutes.

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