Thread: Yorkshire Pudding

Originally Posted by Private.Flangeamin

Hi CW - here is the recipe for Yourkshire Pudding . You will make this better than i do . Most of the time i use Aunt Bessies ready made for ease or Marks and Spencers - but when i want to do it properly or make Toad In The Hole ( thats sausages in batter ) i will use this recipe ...just the same but without the sausages.

Another thing i love is Sweet Marinated Herrings ..i serve them with Garlic bread and salad i just place bitesize pieces on top of the hot garlic bread ....gorgeous ...

This serves 2

INGREDIENTS

2 eggs
100g plain flour
200ml milk
50 ml of water
1 and half tablepoons of sunflower oil (sunflower has higher smoking point than olive oil and its vital for the oil to be smoking hot some people use lard or veg oil too.
1 tablespoon of sunflower oil
6 pork chipolata sausages *

METHOD

Break the eggs into the bowl making sure you have no pieces of shell.
Mix up the eggs . Add the flour. Mix thoroughly. Put the milk and water into the measuring jug. Add milk and water a bit at a time. Mix up each time until the batter is smooth and creamy. Leave the batter nto stand for 30 mins.

Put the 1 and half tablespoons of oil into an ovenproof dish in a preheated oven at 220 degrees or 425 F, gas mark 7

Put the 1 tablespoon of oil into a frying pan on medium heat . Fry the sausages for about 10 mins, turning them from time to time.

Take the dish out the oven. Pour in the batter mix. Add the sausages. Put the dish back in the oven. Cook for 20 to 25 mins until golden.

Alternatives : just wrap a rasher of bacon around each sausage. Grille sausage under a medioum heat for 10 mins instead of frying them.

TIP ...dont use an electric whisk, as it makes it too easy to beat the air into the batter and out again!. Use a metal dish as they get hotter than ceramic or glass dishes and will not crack when you pour the cold batter into a hot dish. Use lard instead of oil in the oven as this gets hotter than oil. If you have to open the door to check, open it as LITTLE as possibleand close gently.

Use GOOD quality sausages. The more meat in them the better. You know a nice meaty or herby one . The Yourkshire pudding is just without the sausages . Theres so many different methods peple use for a great Yourkshire pudding batter and this is just one way but just the way i use sometimes . best wishes Catherine ITs vital the oven is very hot and the oil .

I was wondering where those little sausages came into the equation?

But i can imagine the effect.

Thanks very much appreciated, will give it a go, when i have that "let's go wild with cooking" mode, and let you know how i went...

CW