Here's my controversial yorkie pud recipe. Serves 1 fat bar steward of 3/4 normal people. 1 fresh free range egg Med - large Crack into a pyrex measuring jug. Add a little seived self raising flour at a time mixing with a metal spoon. Keep adding flour and mixing well until the mixture starts to clump together. Add a grind or two of black pepper but no salt. Have some semi skimmed milk at room temperature. Add a little to a time into the jug mixing as you go untill you get to a runny gravy consistency. Ensure it's all mixed well with no lumps. Now use a fork or baloon whisk and beat vigoursly for 5 mins or so until lovely and frothy. Leave to stand in a warm kitchen for 20-30mins. Get an oval or round pyrex dish, preferably flat bottomed with sloping sides. Grease thoroughly with butter. Marge will not do. If you are roasting a joint of beef a drop or two of the hot meat juice at the bottom of the dish also helps. Put the dish in a hot oven 200 degrees c plus and make sure its throughly heated through. Fan oven is good. Meanwhile whisk the mixture in the jug again for another 5 mins. Now that the oval dish has become piping hot, pour the mixture in quickly and return the dish to the oven immediately. Make sure that theres a good 4 inches clearance from the top of the dish to the room of the oven. It's very important to not open the oven door whilst the pudding is cooking as this will prevent it from rising. It should take 30 - 45 mins. And you should have a big cripy yorkshire which has risen quite high but still retain some gooey chewyness in the middle. Post you pictures and I'll award some orns to the ones which lokk like they've risen well.
Yep can do it with sausages just make sure they half cooked first. They'll stop it rising a bit as the air escapes around them. Moogster, might I suggest it with lashings of onion gravy and some creamy mashed potatoes, maybe with some summer green runner beans. Post a pic and you'll get some orns.
Replace the runner beans with broad beans and you're onto a winner, broad beans are amazing, especially when they've been completely shelled.
Agreed. Although home grown runner beans when picked young and cooked immediately are 10x better than anything you'll get in the shops.
Good recipe, meister. The key to good Yorkshire puddings is to have the oven and the oiled dish/tin really hot to start with. I make 12 little ones in a patty tray and the ratio I use is 1/3/5. Sieve 3oz plain flour into a bowl and season with black pepper. Add one egg and beat in with a wooden spoon, gradually add 5floz milk/water and whisk with fork or balloon whisk. Pour into hot tins and cook for about 10mins. No waiting or resting necessary. As Hornmeister says, don't open the oven door until they are huge and ready. TBH I don't bother sieving the flour anymore and it makes no difference, they still rise enormously just the same.
Never really been one for actual quantities, I end up adding stuff till I think it's right but certainly good for a first time cooking something. I'd certainly try the resting technique though. A lot of people have poured scorn on my using self raising flour but it seems to work.
View attachment 859 Toad in the hole made tonight. Looks a bit well done, as I left it unchecked for full 40 min (as per the advice to stop the batter collapsing with the inrush of cold air). Will reduce the cooking time by 5 min or so next time, but I'm pleased to have added this to my repertoire. Won't be eating this until tomorrow night, however, so will just warm it in the oven and serve with some home made mash and baked beans. I'm out tomorrow night and Tues (Barnet) so I've been getting my dinners lined up ready.
That's just wrong. What part of the chicken is the sausage Fruit is for desert not stuffing in an emusified offal tube Weirdo
Surely KFC have that market sewn up. The feet are taken to make soup by various cultures. I think it's probably eyelash and crest?
Boiled french beans then added to pan fried panchetta with garlic, lemon and butter are a gread side addition to toad in the hole.
