We bought some excellent fillet of beef this week,
so well hung it was almost gamey. And so before winter is out, Lynne decided to
prepare Roast beef and Yorkshire pudding on Sunday. If you can get good beef
(and afford it!), it can be a magnificent meal
We thought you might like her
Yorkshire Pudding recipe, it has been handed down. There are many variations,
this works for us. It is quick and easy but it is also better made the day
before and kept overnight in the fridge to allow the glutens to expand
1 cup of plain flour - 3 eggs - 200 to
220 ml full fat milk - salt - a teaspoon of oil - a teaspoon of cold water, For
roasting you will need either beef dripping, duck fat or some canola oil.
Break the eggs into the flour, and stir. When it starts
to become sticky, start adding the milk, a little at a time. Make sure you
gather in all the flour from the bottom of the bowl and beat very well, so
there are no lumps. You want it the consistency of pouring cream, coating the
back of a spoon. Use more milk or another egg if you need to. Add the salt to
taste, the oil and the water. Beat well, pour into a jug and put into the
fridge overnight
We use deep muffin tins to bake them in. This
makes eight. If you have smaller pans, you will get more. Or you can make a
whole pudding but they tend to be less successful and do not rise as well
© John & Lynne Ford, Adamastor & Bacchus 2017
No comments:
Post a Comment