Vine, Wine & Yorkshire Puds!

Posted in Recipes by

So yesterday Walter and I shared Father’s Day and my birthday. I did get really spoiled and we had a beautiful day as a family which ended with the mother of all roast dinners. I haven’t made a roast dinner like that in forever…… Roast lamb, butternut, cauliflower and broccoli with cheese sauce, roast taties and Yorkshire puds! It was also the first time I’ve ever made Yorkshire puds and I totally rocked it! Wanted to share the recipe here with you because damn…. how good does this look:

Roast Dinner

So here you go, the best Yorkshire puds EVER!

Ingredients:

  • 4 large, fresh eggs, measured in a jug
  • Equal quantity of milk to eggs
  • Equal quantity of all purpose/plain flour to eggs
  • Pinch of salt
  • 2 tbsp lard, beef dripping or vegetable oil

Preparation:

Serves 6
  • Heat the oven to the highest temperature possible, however, do not exceed 230C or the fat may burn.
  • Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
  • Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
  • Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible – up to several hours.
  • Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2″/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
  • Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.Serving Yorkshire Pudding
    • In Yorkshire serving the pudding is traditionally with gravy as a starter dish followed by the meat and vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and vegetables.
    • Yorkshire pudding isn’t reserved only for Sunday lunch. A large pudding filled with a meaty stew or chili is a dish in its own right.
    • Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey.
    • Yorkshire Puddings do not reheat well, becoming brittle and dry.

Recipe taken from About.com

Check this out, I recently joined Vine and made this cool little vid of the amazing baking power of my Yorkshire puds:


Oh and have you joined Vine yet? If you have, come and find me!

Our dinner, was delicious, the kind of delicious that requires you to undo you pants button and lie on the couch and it was made even more delicious as we chased it down with one of my favorite wines!

Warwick Wine

June 17, 2013
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