YORKSHIRE PUDDING 1
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Everyone has heard of Yorkshire Pudding, but not everyone can make it successfully! Traditionally, Yorkshire Pudding was served, with gravy, before the main course but nowadays it is usually served as the traditional roast dinner of "Roast Beef and Yorkshire Pud."
Ingredients
2 eggs
4 oz plain flour (self-raising flour will not work!)
pinch of salt
half-a-pint (300 ml) of milk
some beef dripping to cook the batter in.
Directions
Before you start, turn the oven heat up to 220*C (425*F)- if the meat is still in the oven take it out unless you want it to burn! Beat the egg and flour together then add the milk and beat into a batter - do NOT overwork it, it is better to have few lumps than to beat the batter too much. Put the batter to one side and put the pudding tin(s) in to heat, with a small amount of beef dripping in each one. When the fat is sizzling hot, pour the batter in the tin(s) and return to the oven straight away. Small puddings (4" - 5" tins) will take around 20 minutes to cook, larger puddings a little longer.
If made properly, Yorkshire Puddings of any size should rise to 3 or 4 times the depth of the tin and be a rich golden brown in colour. They are delicious served with a roast dinner and thick gravy, but are also very tasty served as a sweet with melted jam or golden syrup!
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