Hey - did you know if you click on the title of a thread it will take you to the first unread post since you last visited that thread?
but were afraid to ask: 
STOP!! Never post your email address in open forums. Bots can "harvest" your email! If you must share your email use a Private Message or use the 
smilie in place of the real @
Pretty Please - add it to our Events forum(s) and add to the calendar! >> 
anthony7777
Yoda
Offline
vping, no its wurs en that, i tried it in bloody old england, nevah again. /bcforum/images/%%GRAEMLIN_URL%%/sick.gif
-
Hey Guest!
British Car Forum has been supporting enthusiasts for over 25 years by providing a great place to share our love for British cars. You can support our efforts by upgrading your membership for less than the dues of most car clubs. There are some perks with a member upgrade!**Upgrade Now**
(PS: Upgraded members don't see this banner, nor will you see the Google ads that appear on the site.)
Yorkshire Pudding....
- Thread starter Baz
- Start date
Share this page
G
Guest
Guest
Guest
Offline
Here's mine.
It's a modified version of Mrs Beetons - uses more milk to get the batter to pour easier. It makes individual puddings - easier to get right and less likely to be soggy in the middle. I don't go to the extent of roasting the meat over the pan so the grease drips in either...
4oz plain flour
pinch salt
1 egg
10fl oz milk
Put the flour in a bowl make a well, add the salt.
Put the egg in the well with 1/2 the milk.
Beat until smooth
Beat in the rest of the milk.
Now here's the trick - leave it covered at room temperature for an hour.
Oven preheated to 425.
Use a muffin pan - the kind that makes 12 small muffins. Non-stick is best.
For the next bit, traditionally you'd use beef dripping, but here I substitute olive oil. You can use a different oil, but it needs a high smoke point.
Put enough olive oil in each of the cups in the pan to just cover the bottom. Put it in the oven until the oil is just smoking - so at least 5 minutes.
Divide the batter and put an equal amount in each of the muffin cups. The idea is that it stays hot, so don't hang around. Put it back in the oven and leave for 25 minutes. If you have a convection oven, cut that back to about 18. Do not open the door.
After that time, you can take them out and eat them. The tops will be dark brown, but not burnt. If they are burnt, your oven is too hot or you can't tell time...
Eat with gravy, jelly or what ever you like!
Enjoy.
It's a modified version of Mrs Beetons - uses more milk to get the batter to pour easier. It makes individual puddings - easier to get right and less likely to be soggy in the middle. I don't go to the extent of roasting the meat over the pan so the grease drips in either...
4oz plain flour
pinch salt
1 egg
10fl oz milk
Put the flour in a bowl make a well, add the salt.
Put the egg in the well with 1/2 the milk.
Beat until smooth
Beat in the rest of the milk.
Now here's the trick - leave it covered at room temperature for an hour.
Oven preheated to 425.
Use a muffin pan - the kind that makes 12 small muffins. Non-stick is best.
For the next bit, traditionally you'd use beef dripping, but here I substitute olive oil. You can use a different oil, but it needs a high smoke point.
Put enough olive oil in each of the cups in the pan to just cover the bottom. Put it in the oven until the oil is just smoking - so at least 5 minutes.
Divide the batter and put an equal amount in each of the muffin cups. The idea is that it stays hot, so don't hang around. Put it back in the oven and leave for 25 minutes. If you have a convection oven, cut that back to about 18. Do not open the door.
After that time, you can take them out and eat them. The tops will be dark brown, but not burnt. If they are burnt, your oven is too hot or you can't tell time...
Eat with gravy, jelly or what ever you like!
Enjoy.
G
Guest
Guest
Guest
Offline
Well that, flat caps and whippets are really the only things we eat up there, so I'd better have a recipe ready /bcforum/images/%%GRAEMLIN_URL%%/laugh.gif
G
Guest
Guest
Guest
Offline
Steve said:
Nay lad, there's none o' tha funny furren scran roun ere. Us ony use drippn n lard fur cookin. T'recipe wor translated furt natives.
Now for the rest of you who probably have no idea what I'm talking about, you might have fun starting here - https://www.whoohoo.co.uk/main.asp
Sadly there isn't a reverse translator...
