Quick & Easy Yorkshire Pudding (slightly adapted from AllRecipes) with Onion Gravy (from AllRecipes) and Veggie Sausage Links (Servings: 6-7, Total Time: 45 minutes)
Yorkshire Pudding Ingredients
· 3 eggs· 1 cup milk
· 1 cup all-purpose flour (I only had whole wheat on hand)
· 2 Tbsp. butter
Directions
1. Preheat oven to 375 degrees F.2. In a medium bowl, beat eggs with milk. Stir in flour. Set aside.
3. Divide butter evenly into the twelve cups of a muffin tin, about 1/2 tsp. per cup. Place tin in oven to melt butter, 2 to 5 minutes.
4. Remove tin from oven, and distribute batter evenly among buttery cups.
5. Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F, and bake 25 minutes more or until puffed and golden.
Gravy
· 1 Tbsp. butter· 1 ½ large onions, chopped
· 6 cups vegetable broth
· 2 cups red wine
Directions
1. Melt 1 butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes.2. Pour in the broth and wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper.
Okay, I’ll start of by saying that I had to make some adjustments to the recipes because of dietary restrictions and what I had on hand. This may have changed the flavor of the dishes, but I really don’t think that the changes I made affected the taste all that much. I found this dish bland – the pudding was dense (because of the wheat flour), but did have the bready taste I expected, the gravy seemed to just make things wet. I used two Morningstar Farms Sausage Links for my dish and for my husband’s – I think that was the best part of the meal. My husband said that he enjoyed the dish, so I guess it depends on what you like to eat. I will let you know that the pudding grew moldy in the refrigerator after just a couple of days, so I don’t think that I’ll be using that recipe again. This just wasn’t my “cup of tea”, even though I am of English descent :-)
