Can anyone give the me recipe for Yorkshire pudding?!
Can anyone give the me recipe for Yorkshire pudding?
Answers:
Yorkshire Pudding
Preparation time
less than 30 mins
Cooking time less than 10 mins
Ingredients
vegetable oil
290ml/? pint milk
4 eggs, beaten
255g/9oz plain flour, sifted
salt and freshly ground black pepper
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Grease a Yorkshire pudding tin with a little vegetable oil. Place the tin in the oven to preheat.
3. Place the milk, eggs and seasoning in a bowl. Stir well to combine.
4. Whisk in the flour.
5. Remove the tin from the oven. Pour in the batter, filling each case only three quarters full.
6. Place the tin in the oven and bake for 10 minutes, or until puffy and raised.
7. Remove the puddings from the oven and serve.
Source(s):
http://www.bbc.co.uk/food/recipes/databa...
http://www.deliaonline.com/recipes/yorks...
Follow Delia, you won't go wrong.
YORKSHIRE PUDDING:
2 eggs
Flour
Splash of milk
Cold water
Pinch of salt
Make while meat is resting. Beat eggs. Add enough flour to make a paste (should look a little stringy!). As soon as the meat is taken from the oven, increase heat to 400 degrees. Put about 1 tablespoon of fat from meat into each section of a patty tin. Put tin in oven to get hot.
Meanwhile, add milk and salt to paste and beat well. Add enough cold water to make a thin batter and beat well. Pour into patty tins. Cook for 20 minutes. Should rise well, be light brown and crisp and be hollow in the center.
These used to be used at the start of the meal with gravy made from the meat residue. This was to help fill everyone up so they would not need so much meat. It is also possible to cook the batter in the original roasting tin after draining off some of the fat, then cut into pieces.
A cup of Flour
A pinch of salt
2 eggs
milk
put flour salt and eggs in a bowl and mix with a fork until no lumps add milk until smooth consistency
put batter in fridge for at least 1 hour before cooking
Heat oven to 200c (not fan oven) with a baking tin in the oven with a knob of dripping
When oven up to temp take the batter out of the fridge and whisk it until bubbles on surface pour into hot tin put in oven for 30-40 mins do not peek as it will sink
The crucial thing for a good Yorkshire pudd is that the dish is smoking hot when you pour in the batter.
Sift 125gms plain flour and a pinch of salt.
Make a 'well' and add
300mls milk, beating as you go. Add two eggs, one at a time, beating really well after each. Keep mixture in the 'fridge until the roast is about half an hour from ready.Pour some fat from roast into another tin and heat this tin in the oven (along with the roast!) until the fat is smoking HOT.Pour the batter quickly into the hot tin and cook on the top oven shelf at 200C for half an hour until puffy and golden.