Saturday, 16 March 2013

Shaudy's Yorkshire Puddings

An old time English favourite, Yorkshire Puddings have always been a must have in our house when having roast beef. This evenings dinner did not disappoint with a stack of Yorkshire puddings to accompany our delicious roast dinner. My Mom always needs to double this recipe when we make them at home as everybody adores them! They are the ultimate roast treat. Dipped in gravy and gobbled up with a mouth full of rare beef.....things don't get much better. The first recorded Yorkshire pudding recipe dates back to 1747, so it's by all means an oldie but a goody! 

115g flour
1 egg
235ml milk
Lard or goose fat

1. Put the flour into a large mixing bowl and make a well in the centre.
2. Crack the egg and place in the well. Stir the egg gradually, incorporating the flour and adding 
    the milk a little at a time.
3. Once the batter appears thick and lump free pour into a large measuring jug and set aside 
    for an hour before cooking.
4. Preheat the oven to 200C. Place a little lard or goose fat in each section of the cupcake tin 
    or silicone mould and heat in the oven until smoking (approximately 5-10 minutes).
5. Remove from the oven and pour the batter over the lard until 3/4's full.
6. Return to the oven and cook for approximately 15 minutes or until risen, crisp and golden.

E-D's Notes
- Although I used silicone moulds on this occassion, the good old fashioned tins are actually a 
  little better for Yorkshire puddings as they help the batter to become crisp.
- If you have any excess fat from the meat, not being used for gravy, you can add that along with 
  the lard for extra flavour.

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