Starman441 wrote:
Cheerio Mate! Maybe the UK should wean us all on some "Yorkshire Pudding" to help with the transition!
Specially for you and other Yorkshire pudding fans, if you haven't tried them, they are delicious with rich, thick onion gravy. If you make plenty they're just as delicious with strawberry jam ,syrup honey, or whatever takes your fancy on your desert
YORKSHIRE PUDDING FOR 4
Yorkshire Pudding was originally served as a first course, to temper the appetite and make the meat go further.
But crisply-made Yorkshire Pud is now - and with every reason - something of a delicacy. There are just a few rules: for a successful pudding you must (i) have the oven very hot, (ii) use a flameproof metal container, and (iii) always use plain flour rather than self-raising.
For a larger Yorkshire Pudding batter to serve 6, Click Here. You can now watch how to make Yorkshire Pudding in our Cookery School 'Batters' video lesson below.
This recipe is adapted from Delia Smithβs Complete Illustrated Cookery Course Serves 4
BRITISH, SUNDAY ROAST, ENTERTAINING, DELIA ONLINE COOKERY SCHOOL
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METHODINGREDIENTS
METHOD
To make the batter, sift the flour into a bowl (with a cloth under it to keep it steady), holding the sieve quite high to give the flour a good airing, add some seasoning then make a well in the centre.
Break the eggs into it and beat with an electric hand whisk (you can also use a balloon whisk), gradually incorporating the flour, and then gradually add and beat in the milk and water. When its all in, slide a rubber spatula all around the sides and base of the bowl to get any escaped bits of flour. Then give it one more whisk. There is no need to leave the batter to stand, so make it whenever itβs convenient.
If you are cooking your Yorkshire pudding to accompany a roast, about 15 minutes before the joint is due to come out of the oven, increase the heat to 220Β°C, gas mark 7 add the dripping (or oil) to the pan and place it in the oven to heat, for 10 minutes. While your meat is resting, or when you are ready to cook the Yorkshire, place the pan or tin over direct heat, turned to high, while you pour the batter into the sizzling hot fat. Immediately return the tin to the highest shelf in the oven (or, if you have roast potatoes on that one, the second highest).
The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness but if it does pop it under a hot grill or back in the oven to crisp up.
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Enjoy, let me know how you get on with yours.......Enjoy
Cheers and Beers
Graham 098
PLEASE KEEP SAFE AND WELL.......
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