I just made mashed potatoes, chicken and corn and peas to bring to work for dinner tonight!  No more calories than one of those frozen meals and a hell of a lot more tasty!

I just tried to make Yorkshire Pudding.  And I say "tried" because I've never had it, and only seen pictures.  So I don't really know if what I made was really what actual Yorkshire Pudding is like.
It all started earlier when I asked Matt what he had for dinner, and he rambled off a bunch of things, one of them being Yorkshire Pudding.  It then dawned on me, that if I'm going to marry a British guy, I'm going to have to learn how to make traditional British dishes - like the Yorkshire Pudding.  I'll ask his mom for her recipes eventually, but for right now, I'm just going to try to give it a go on my own.
Here are my Yorkshire Pudding adventures -
I start out by looking at the picture of the ones that Matt said look like his mom's.  He said that she bakes hers in a muffin tin individually, as opposed to in one big pan like some recipes call for.  He said they look a little something like this:


Ok, so I think I can do that... Riiiiiight....
Then I get online and read about 50 different Yorkshire Pudding recipes.  Some say to beat the batter until it is the consistancy of "double cream."  Others say to beat it only until the flour is incorporated.  So, what's a girl to do?  I decided to beat it until smooth.  It seemed like more recipes called for that instead of until just incorporated.
Here's the recipe I ended up using -
1 cup milk
1 cup flour
1/4 tsp of salt
2 eggs

Beat eggs until fluffy, stir in milk, then add flour and salt mix.  Pre-heat oven to 450 with muffin pan in it with drippings (I used olive oil instead because I didn't have any beef fat, and I didn't want them to be too fatty).  Then, fill each one 1/2 full of batter.  Bake for 15 minutes - Do NOT open the oven door. 
It made sense why you heat the pan first with the oil in it, because when you put the batter in there, it sizzles, and I think that's what gives it its crispy texture on the outside.
I did use 1% milk instead of 2% or whole, so I don't know if that might have changed the recipe.  Probably...  but it's all I had, and some recipes even said you could use soy milk, so I didn't think 1% would be too bad.
I mix up my batter and fill the muffin tins, put them in the oven and wait 15 minutes.  When I pulled them out... This is what I had.  Not quite what he said they are supposed to look like.  BUT - some of the recipes I found did have pictures of Yorkshire puddings that looked very similar to mine.


Here are the tops and bottom, side view... They kind of look like corn muffins...

Here's a picture of the bottoms.  This looks much more like the actual picture that Matt showed me.  Slightly crispy, not crunchy, but... crispy.


Here are two pictures of the insides.  It is cooked all the way.  A little... doughy, almost eggy and spongey.
I don't know if they're supposed to be like that... Matt said they are doughy in the middle, so it seems right.  But once again, I've never actually eaten one.  Of course, mine are going to be a little different as well because I used olive oil in the bottom of my muffin tins instead of beef fat from a roast beef like is traditionally used.   I knew I'd have to use some sort of oil in the pan.  When I dropped the batter into them it floated and sizzled, and so I gues that's what gives it it's texture on top.  We'll see... I'll get his mom's recipe and then see what happens.
I was talking to my mom online as I was going through all of this.  She told me to give him one piece of advice, which I think is probably good advice.  She said "Tell him to NEVER tell you that they don't taste like his mom makes lol"  Hehehe  Probably some real good advice.  I bet my dad said it to my mom once.  ONCE lol
Anyway, that's it.  If anyone knows anything about making some awesome Yorkshire Pudding, let me know!
He did say that he doesn't like Christmas Pudding, so I don't have to do that one! Yay!
I love baking, it is one of my favorite things to do.  I love new recipes and I love trying out new things.  So really, that's why I gave this a shot.  Still some time before I need to perfect it!