Saturday, 30 June 2007
Recipe: Yorkshire Pudding
As an adjunct to the post on 'Roasting', what more appropriate than directions for the acme of all Yorkshire Puddings? This is a slightly unorthodox method, but produces an amazing result: the pudding rises a good five or six inches in the oven, and you practically need planning permission to make it! It retains its shape and crispness once it comes out of the oven, too....
Ingedients: 2 Eggs; a tablespoon of Oil or Dripping, for the roasting dish; a quarter of a pint of Milk; 4 oz Plain Flour; generous pinch of Salt; a quarter of a teaspoon of Worcestershire Sauce.
1. Pre-heat the oven to 230 degrees C. (If you've been roasting meat and it's done, remove the meat either to a warming oven or to keep warm under foil, and re-set the oven temperature to 230). Place the Oil or dripping in the dish in which you intend to cook the pudding, and put this into the oven to heat.
2. Place in a blender the Eggs, Milk, Worcestershire Sauce and Salt. Blend at high speed for twenty seconds, then leave to sit for fifteen minutes.
3. After fifteen minutes, add the Flour to the blender and blend again at high speed for twenty seconds.
4. Pour this batter into the pre-heated roasting dish, and cook for twenty minutes at 23o degrees C.
The pudding will be so crisp that, if you've made it as one large pudding, rather than individual ones, the best way to cut it up will be with a large pair of kitchen scissors, rather than with a knife.