Yorkshire Pudding

Derek Hasted's Guitar Ensemble School

www.derek-hasted.co.uk

Even though I don't eat meat at the moment, I feel I have to include a recipe for Yorkshire Pudding - that quintessentially English accompaniment to Roast Beef on a Sunday Lunchtime. Yes - I know the French call us RosBifs!

Yorkshire, a northern county of England, has produced this wonderful extra to the "Meat and two Veg". It's actually a sort of roasted pancake and it produces a puffy, crispy, slightly savoury addition to the meal.

As always there are as many recipes as there are people you ask, but this one seems to work nicely!

The basic ingredient is a pancake batter.

Recipe

  • Pour out 1/2 pint (550ml) of milk (or milk and water) into a jug.
  • Sieve 4oz (100g) of plain flour (plus a pinch of salt if desired) into a large basin.
  • Break an egg and add to the flour.
  • Add a quarter of the milk and stir till the flour is blended in.
  • Beat in the rest of the liquid and as the mixture becomes thinner, use a whisk to incorporate some air.
  • Leave to stand in a cold place for 20 minutes.

Cooking

  • Divide the mixture into small tins that have been lightly greased or oiled.
  • Place in a very hot oven (450F, 230C, Gas Mark 8() for 5-8 minutes.
  • Lower the heat if the mixture browns too quickly.

Serve

  • Add the pudding to the plates after serving the rest of the food so the dish stays crisp.
  • Enjoy!

Variations

Toad In The Hole contains neither toads nor holes.

To make Toad In The Hole, grease a large baking tin and add a pound (450g) of sausages. Heat in the oven for 8-10 minutes before pouring over the batter above. Return to the oven for another 10 minutes, until the batter starts to rise, then lower the temperature and let the dish brown.

Disclaimer

Derek Hasted accepts no liability for food-poisoning, gastro-enteritis or worse from these recipes. But I have eaten them all in my time!
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