For those of you who aren’t aware, I’m vegan. Or at least mostly vegan or trying to be vegan. What I haven’t been able to give up yet is cheese, and about once a month I succumb to a tuna sandwich craving. Also, when I’m making a Roast Beast for carnivore guests, I make Yorkshires to go with it and confess I eat a couple myself. They’re vegetarian, so I give myself a pass.
When I was a carnivore, I made Yorkshires often and it was hit and miss. Mostly miss. My kids called them Yorkshire Pucks. They still tasted good, just never got much bigger than they were when I poured them into the muffin tin. Then my daughter discovered an awesome, foolproof recipe. You can see from the pride of accomplishment on my face it’s the end of a struggle.
Detailed instructions can be found in The Dark River Secret, but I’ve often been asked for it in printable form. Here it is:
Preheat oven to 450 degrees F.
Whisk together a cup of eggs (approx. 4) and a cup milk. Let stand at room temperature 20 minutes.
Add a cup of flour and whisk until lumps are got. Let stand 20 minutes or longer.
Add just enough oil to cover the bottom of each muffin well. Put in oven for 5 minutes. It’s a good idea to set the timer on this! Bring the muffin tin out of the oven when the timer goes and quickly pour batter into each well. Return to the oven double quick. Set the timer for 25 minutes. If the Yorkies are starting to turn black, they’re ready to come out. NOT BEFORE or they won’t have a firm enough crust to stop them from collapsing. And although you might be tempted, don’t open the oven door until they’re done.
Ta Dah! You’ll have Yorkies like the ones in the picture. You should still go ahead and order a copy of The Dark River Secret, in my opinion; otherwise, there will be parts of The Bear Mountain Secret you won’t understand:)