colourmelove

Yorkshire Pudding

Had better add this!!!!

This is a strange thing! Seems it is only succesful

if one is in a good mood!

The pudding is usauly made with milk & water to

 obtain a lite crispness.

In some districts is thought best to only use

skimmed milk.  When This is so the batter

is not allowed to stand any length of time!

For a crisp pudding is essential that there

be no fat in the mixture.

In years gone by the milk was that after the

cream had been skimmed off!

The other essentials are very hot oil not

too much of it. And a good hot oven!

Traditonaly it was always eaten as a starter

with thick gravy plain or onion.

It is now more usual to serve as accompaniment

roast beef!

The old method of cooking was to place the

pudding in the roasting tin underneath the joint

which was roasted on a spit! The juices from

the meat would then drip down on the cooking

pudding.

1 egg

4 oz plain flour

1 teaspoon salt

1/4 pint milk &1/4 pint water.

Break the egg into the flour & salt previously

mixed in basin.  Add enough liquid to make

beating consistency.  Beat well & leave to

stand for 1/2 hour.

Heat oven to 450 F. (electric)

Place the tray in the oven till is smoking hot!

In the meantime add the rest of the liquid to

the batter. Take the tray from the oven and

use a long handled spoon put two tablespoons

into each tin.  Bake for 15/20mins...

Recepie2

Beastings- the first milk of a newly calved cow!

Usually available 3-6 days after calving...

5 tablespoons plain flour

1/2 pint beastings

1/2 pint milk

little water.

Mix beastings & milk together & add flour.

Do not add any salt Add a little water & beat

to a fairly fine consistency.  Pour into

oiled baking tin & bake at top of oven 475F

till brown.

A well made pudding should be well risen

till it almost hits the oven top! So must be served

straightway while still risen!

 My mother always left batter till air bubbles

formed on top!

However I well remember on a trip to the  .us.

having popovers which seemed very similar to me?

I don't think they were done in such a hot oven.....

It is no good using electric mixer best to beat with

fork or hand whisk or beater....

Also as a child we always had the left over cold

with jam or jelly for tea?

Nowadays not much leftover....

Marvelous with homemade horse raddish sauce!

Apparently is good for the sinus so they tell me!

You can make invid small ones as popovers if wanted!

yummy

11:45, Tuesday, September 26, 2006 .. Posted by marthaskitchen

there is nothing I like better than Yorkshire pudding. My Mom makes the best yorkshire pudding but unfortunately not nearly often enough for my liking - big grin..
Maybe I should have a go at this myself
have a good day
thanks for sharing
Helen