Comfort Food

Winter is clinging to southern Ontario like gum on the bottom of a shoe, but today’s chores have reminded me why I love the cold months.

The aroma of the roast of beef in the oven, surrounded by onions and carrots permeates the house with an essence of comfort.  

Sitting in the fridge is the batter for Yorkshire pudding, homemade, not packaged or store-bought. It took me years of experimenting to discover a perfect recipe. Until then, the puddings were hit or miss. The secret to perfect Yorkshire pudding is a really hot oven and using bacon grease instead of pan drippings. I like to make mine in muffin tins. Each one looks different, but they’re equally delicious. 

Here’s the recipe:

Have all ingredients (except bacon grease) at room temperature before combining in a ceramic bowl.

1 cup all-purpose flour

½ tsp salt

2 eggs

1 cup milk

4-6 tbsps. bacon grease

Beat flour, salt, eggs and milk together until very smooth. Refrigerate 2 hours. Increase oven to 425 degrees. Divide bacon grease into a six-serving muffin tray and heat in oven for 2 minutes or until the grease is bubbling. Put cold batter in a large measuring cup, or something with a spout, and pour carefully over the hot grease to ¾ full. Bake for 20-25 minutes in middle of oven. The Yorkshire puddings will be ready when golden brown and puffed right up. Remove from tray and serve immediately with or without gravy.

It’s the simple things in life that brings family members together and provides a bond that we’ll remember for years to come.