The Queen is reported to love her Roast beef with potatoes and Yorkshire pudding... that's what makes her so wise!! These are certainly staples of the great British menus! I lived for a short time in the North of England and really fell in love with not only the people, history, literature and places...but the cuisine!
I was lucky enough to learn this recipe from my land lady Mrs Stott when I was staying in Thornton in Craven and I truly think it would be worthy of Her Majesty's dinner table! I hope you all enjoy it as much as I have!
Yorkshire Pudding
Ingredients
- 175g plain flour
- 175ml full cream milk
- 2 eggs
- 110ml water
- 2 tablespoons of beef dripping
Sift the flour into a bowl and make a well in the centre/ Add the eggs and salt and pepper to taste.
Beat the eggs with an electric beater and add the milk and water slowly to form a smooth batter.
If you are cooking a roast when making your yorkshire pud, take two tablespoons of the beef fat that is at the bottom of the roasting tin and place in a smaller tin (you can use yorkshire pudding tins, muffin tins or a longer baking tin - no rules - just how you like it presented!) If you are just making the pudds on their own or for a separate meal - then add some store bought beef dripping instead.
Place this tin in the oven until the fat starts to gurgle and smoke a little. Then when ready add the batter. Cook the yorkshire pudding for 40minutes or until golden and crispy. Serve in cut squares or individual portions, or as I like to do - on a big serving dish so people can help themselves!
Yum!
Cocinar, comer y ser feliz!
Leticia
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