Wednesday, 20 May 2009

Yorkshire Pudding

This is the method that I use to make Yorkshire Pudding and I have found it to be the most reliable method so far.

Take a Mug or a Cup. All your measurements are done with this cup or mug. A cup is ideal for two of you a Mug 4 plus. Do not mix the two measurements if you use the cup stick to that throughout. Equally for the mug.

Measure out

A cup or mug full of Plain Flour
A cup or mug full of milk
A cup or mug full of eggs
A splash of malt vinegar

Tip the flour into a bowl
Add the milk
And the eggs

I then use a metal hand balloon whisk and beat until the ingredients are well incorporated.

Pre-heat oven to Gas Mark 6/7
I then put a knob of dripping or lard into a meat tray (I make the yorkshire in such a tin) Put tin in oven and melt.
Just before you take the fat out of the oven (when it is melted) add the dash of vinegar to the batter mix. It will help the mix rise in the tins.
Add batter to the tin and then leave to cook. Don't open the door whilst rising.
Cook for approximately 30 to 45 minutes or until cooked.
Serve once cooked.

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Meet the Moggies

  • Merlin (approx 18 months)
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  • Poppy (approx 16 years)
  • Tyson (approx 17 years)
  • Tinky (official name Clover approx 18 years)