Avoiding Additives and Preservatives

Use butter than contains only cream, no colour or preservatives.

You can keep the batter in the fridge for up to two hours

Put a teaspoon of butter into each section of a muffin pan and put in the oven

Add the batter, filling each 2/3 full

Yorkshire pudding

Ingredients:

1 cup (250 ml) flour

3 eggs

1 cup (250 ml) 2% milk

½ teaspoon (2.5 ml) salt

fresh ground pepper

12 teaspoons (60 ml) butter

Preparation:

Add flour to large mixing bowl. In a smaller bowl combine the milk, eggs and seasoning. Add half the liquid to the flour and whisk. Add the other half — you want the mixture to be smooth and the consistency of heavy cream.

If it is a bit thick add a little more milk (1 tablespoon/15 ml at a time). Put it in the fridge to rest the batter for 10 minutes or up to two hours. Meanwhile preheat oven to 425 F (218 C).

In a standard size muffin tray put 1 teaspoon (5 ml) butter in each mold. Put the tray in the preheated oven until butter is bubbling and tray is hot, 2 to 3 minutes.

Remove the hot tray and fill the cups just under 2/3 full (or they will bubble over). Put the tray in the oven and bake for 20 minutes. Do not open the oven during this time or the puddings will deflate. Bring temperature down to 350 F (177 C) and finish baking for 5 minutes or until tops are crisping and golden.

Remove from oven and pierce with a small knife to release steam. Serve immediately. Makes 12.

From the Globe and Mail