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Guardian

The perfect Yorkshire pudding

I was invited this year to dine with the Butchers' Guild in York for their annual Shrove Tuesday Feast. It was a splendid affair full of love of good food and laughter. On this occasion the Yorkshire pudding was served in the traditional manner before the meat course. This was designed to fill you up and make you less hungry for the beef so you would appreciate it more. I was told that it is also customary to save a slice to have later with jam. When I was young the Yorkshire pudding was baked in a roasting pan as a large slab. Today the fashion is for little individual puddings which are quicker and easier to make, but I still prefer the larger piece. The trick is to have the dripping in the pan smoking hot before you pour in the batter.

Serves 6

115g plain flour

salt and freshly ground black pepper

2 eggs

300ml milk

fat from the roasting tin, or dripping or vegetable oil

Sift the flour and some salt and pepper into a bowl, and make a well in the middle. Break in the eggs and beat well together, gradually working in the flour. Beat in the milk, using a good wrist action to beat in air. Make sure the mixture is well mixed and free of lumps. Leave to stand for at least 30 minutes. Preheat the oven to 220C/gas 7. Heat the tin, or muffin tins if using. Put about 2 tbs dripping in the large tin, 1 tsp in each of the smaller ones. Heat in the preheated oven until the fat smokes. Pour in the batter and bake for 25-30 minutes. If you don't have two ovens you will have to re-calculate your meat cooking time. This is not as difficult as it sounds as the meat will be out of the oven for 15 minutes to rest. Or you can reduce the cooking time by 10 minutes to allow for the higher end temperature.

from http://www.guardian.co.uk/lifeandstyle/2006/oct/22/foodanddrink.features3

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