Friday, 13 January 2012

Yorkshire puddings

Have been wanting to make these for a long time. The photos I have seen more than often look awesome and this looks really nice to eat. Yes.. It look nice cute and wonderful...

As I put the puddings into the oven, I watch the pudding slowly poof up and becomes a souffle looking dish. Looks rather cute like a mushroom. Recipe was rather simple and lowfat actually.

Excited... Grabbed a fork... The souffle dishes were hot. Yohan, unaware of the heat of the dishes (200 degrees?) held with two of his finger and went "aaaa..." Of course its hot! It came right out of the oven!!! We started poking the couffle dish. It has a nice flavoutful crusty exterior. The inside? A plain interior of pudding. Plain. Simply plain. Its like eating a slice of white bread without anything on it. The Yorkshires were a success, but the experiment should have been done when I am cooking something that has gravy... Cuz this was not meant to be eaten alone..

Yorkshire Pudding
(From the Basic Cookbook)

100g/1 cup plain/ all purpose flour
a pinch of salt
2 eggs
300ml full cream/whole milk and water mixed (I used 300ml fresh milk)

1. Sift the flour and salt into a mixing bowl and make a well in the centre
2. Drop the eggs into the well with a little milk.
3. Beat the eggs into the flour, gradually drawing the flour in from the sides of the bowl. 4. Once half the milk has been added, beat well until smooth and free from lumps
5. Stir in the remaining milk and leave to stand for 30 minutes.
6. Stir before using.
7. While waiting for the mixture to stand, heat the oven up to 220 degreeC/425 degreeF (This step is very crucial.)
8. Heat a tablespoon of oil in the roasting pan/tin/souffle dishes/cupcake pans in the oven.
9. When the oil is almost smoking, stir the batter and then pour it into the hot oil. Cook for 30-40 minutes for a large pudding and 18-20 minutes. (If your oven is too strong, it may be done before 18 minutes)

The batter can also be used for pancakes and, if liked, 2tbsp caster sugar may be added.
FOr savoury companion, try adding thyme spices or pepper to the batter.

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