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Yorkshire pudding

By Eleonore Dumais​
Finding a traditional family recipe was quite difficult for me since A) The English have no taste, and B) my ancestors usually just ate whatever they could afford. But after a while of digging through the box of old recipes, I found Yorkshire pudding.
Yorkshire pudding is an old recipe which originates from the northern part of England, namely Yorkshire. As far as I can figure out, it comes from my great-great-great grandmother who was the head cook at Muncaster Castle in the late 1800s. Before my ancestors moved from England to Canada, they were mostly farmhands and cooks, both not very well paying jobs. Whenever they had enough money for roast beef, they would also make Yorkshire pudding as a side dish to soak up all the gravy and extra bits. 
My ancestors on my mother’s side were never rich: my grandmother Sharon made all the clothes for her family as a child and didn't have indoor plumbing my great-great grandmother Ann Roberts had 3rd class tickets for the Titanic but sold them off to move to Canada a year later, and somewhere along the line of my grandfather’s ancestors were survivors of the Irish potato famine. So eating the Yorkshire puddings in my fairly large house with indoor plumbing, electricity, and heating was kinda weird. That didn't stop the Yorkshire puddings from being delicious, though. 
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Ingredients

  • 1 cup sifted flour
  • ¼ tsp salt
  • ½ cup milk
  • ½ cup cold water
  • 2 eggs

Directions
Sift dry ingredients together. 
Make “well” in the center of the mix. Poor in milk. Stir gradually and then beat well.
Add eggs one at a time and beat thoroughly after each addition. Add cold water and beat until mixture is bubbly on top. Put in refrigerator for 1 hour
Put batter into piping hot greased muffin pans; bake in hot oven, 400 degrees F for 30 min

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