Saturday, 6 February 2010

Yorkshire puddings, large and small

Ingredients (to serve 4 - 8 people)

4 oz plain flour
1/2 tsp of salt

1 egg
1/2 pt of milk

(or 2 eggs, and enough milk to make 10 fluid ounces with the eggs).

For best results use the liquidiser:
Break the eggs into the liquidiser. Add the milk. Whizz for a bit.
Add the salt and spoon in the flour, a bit at a time.

Blend for 30 seconds.

Alternatively, make the batter by hand:
Measure the flour and salt together into a large mixing bowl.
Make a well in the centre.
Break the eggs into the centre and add the milk (or combine these in a measuring jug first).
Use a wooden spoon to beat the liquid gently at first and then more strongly, gradually drawing in the flour in which the pool of liquid lies, until all the flour has been drawn in and the batter is smooth. Then beat hard to create an airy bubbly batter.

Cooking instructions:
Using either a large roasting tin, or a patty pan with either four yorkshire pudding cups or 12 bun cups, place a little dripping or lard in each cup. Put the pan into the hot oven and heat until the fat is close to smoking.
Pour the batter into the tins (all of it into the roasting tin, or a little into each cup) and return to the oven quickly. Bake in a hot to very hot oven for about 30 minutes for the roasting tin size, or 20 minutes for smaller ones. The puddings should be well risen, light and crisp, but not blackened on the top!

Serve with gravy, with roast meat, or as a pudding with golden syrup, fruit, warmed jam and cream.
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