Do you have a good recipie for yorkshire pudding?
This a really really good recipe…. Yorkshire Puddings with Minced Beef and Horseradish (Serves 4-6) Yorkshire pudding was traditionally served with lettuce sauce or gravy as a preamble to roast beef in Yorkshire homes. The ibdividual puddings in this recipe make wonderful crisp containers for savoury minced beef. The batter and minced beef may be prepared several hours in advance if kept in the refrigerator. you can use six 4in (100mm) tins or patty pans. Batter 4oz (115g) plain flour salt 1 egg 1/4 pint (150ml) semi-skimmed milk 2 tbs virgin olive oil Filling 2 large onions 2 tbs olive oil 1 lb(450g) lean minced beef 3/4 pint (450ml) beef stock 1 large carrot 4 tbs horseradish relish 1 tbs Worcestershire sauce A few drops gravy browning (optional) Salt and freshly ground black pepper Parsly sprigs for garnish Sift the flour and a pinch of salt into a bowl. Beat in the egg, milk and 1/4 pint (150ml) of cold water, to give a smooth batter. Place a tsp of oil in each of the Yorkshire p
Try the following Try the following, these work for me Yorkshire Pudding A classic Yorkshire pudding is not difficult to make provided you have the right recipe, the right size tin and the right oven temperature. I find a good solid roasting tin 11 x 7 inches (28 x 18 cm) makes a perfect pud for four people. So, for eight, I double the ingredients and use two tins. 3 oz (75 g) plain flour 1 egg 3 fl oz (75 ml) milk 2 fl oz (55 ml) water 2 tablespoons beef dripping salt and freshly milled black pepper Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you’re ready to cook the pudding. About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to
Yorkshire Pudding: 1 cup flour; 1 teaspoon salt; 2 eggs; 1/2 cup milk; 1/2 cup water; 2 tablespoons hot beef fat – whisk together flour, salt, eggs, milk, and water. LEt rest for 30 minutes. – 2 tablespoons hot beef fat, place it to a 10-inch cast-iron skillet and heat in oven 10 minutes – Pour prepared Yorkshire Pudding batter into hot skillet and bake in 400 F oven until puffy and golden brown (about 25 minutes) – Remove, cut in 8 pieces, and set aside on platter to serve with meat Tips: Pudding can be baked on same rack as roast if there is room, or on antoher rack, in another oven, or in oven used for meat while roast is resting. Yorkshire Pudding 3 T. beef drippings 3 eggs 1 cup whole milk 1 cup bread flour 1/2 t. salt Preheat oven to 450?. Grease a deep, medium-sized baking dish with 2 tablespoons of the drippings, and preheat the pan in the oven. Beat the eggs until well blended; add milk, flour and salt, and beat for 30 seconds. Add remaining tablespoon of drippings and pour in
