Recipe

[Denise_Inch]

I would like to have the "Yorkshire Pudding"
It was my grand-father's favorite meal.

[Elly-may]

Yorkshire Pudding

100g. Plain Flour
2 Eggs
300g. Milk and water
Salt (1/2 teaspoon)
Pepper(1/4 teaspoon)
15g. Dripping or Lard(For the tins)

Using a metal spoon put flour into bowl add salt and pepper then the eggs and some of the liquid, mix to a paste then add the rest of the liquid, beat well. Leave to rest for an hour or so in cool place.

Heat oven 230-C 450-F Gas mark 7

Put small amount of dripping in shallow or 12 patty tin.Place the tin in the oven until fat is very hot, while this is heating beat the pudding mixture with a spoon.
When fat is hot pour mixture into tins, with patty tins about 3/4 full.

Put in oven near top of oven immediately and cook for 20-30 minutes. Do not open oven door for at least 20 minutes.

If you do not have a lot of time all the pudding ingredients can be placed into a food processor and beaten up that way, it does make it easier but they do not seem to taste the same.
Serve on own with gravy(that is the Yorkshire way) or have as part of main meal.
For something different to do with the mixture use large tin and heat fat, place sausages in the tin and cover with the mixture, cook for about 30 minutes, this is called Toad in the Hole.
If you have any mixture left it can be used to thicken gravy, make sure that you stir it in well or it will go into lumps.

[Ellen_R]

Translation of ingredients and measurements for those of us in the States, please...

[Elly-may]

I have looked through a few books and the below are the only ones that I can find. I hope that they will be helpful in all the recipes given in english weights.

1 American cup contains:

8 oz. Butter or Margarine
4 oz. Cheddar Cheese
4 oz. Breadcrumbs(dry)
4 oz. Flour-Plain and Self-Raising
5 oz. Currants
7 oz. Sugar-Granulated and Caster
4.5 oz. Sugar-Icing

Liquid Measurements:

15 mls. 1 Tablespoon
30 mls. 1/8 cup
250 mls. 1 cup
300 mls. 1.25 cups

We have 20 fluid ounces(568 mls.) in a pint which is 4 more than you at 16 fluid ounces(500 mls.)

If I find anymore out I will post them.

Elly-may



Ps. The Yorkshire Pudding recipe should have read 300 mls. of milk and water not 300 g.

[Ellen_R]

Does anyone know what to do with the roast beef while waiting for the Yorkshire Pudding to finish cooking? My roast beef usually gets cold before the pudding is ready.
I've not been too successful at cooking them together, since the oven temperatures at which each should be cooked are so different.

[kathyv]

There is a really good pudding recipe for this in the Joy of Cooking cookbook with american measurements. I have found that it is very important to leave the mixture to rest an hour befor baking and to have your fat hot when pouring the batter into the pan.

I think the recipe is, 1 cup flour, 1 cup milk, 2 eggs at room temp. 1tsp salt and pepper to taste. Whip by hand 500 stroles till well mixed and let sit 1 hour to rest Bake 20 min at 350 deg.f. Serve immediatley covered with gravy.

[Ellen_R]

Thank you, Kathyv. Will try all suggestions for my Christmas roast beef/Yorkshire pudding dinner! Do you cook your pudding along with your roast, or separately?