Friday, 2 October 2015

Herby Yorkshire Puds


This simple batter pudding is a must if your having a traditional Sunday roast beef. In fact in our house we can't have a joint of roast beef with out them it would be like having jam scones without clotted cream, or bangers with out mash, or in fact Morecombe without Wise.......anyway I'm sure you get the picture.

Yorkshire puddings are not difficult to make as long as you remember to heat the oil first and don't open the oven door.....

Recently, I have been messing around with the recipe a bit. I always stick to the same basic batter but have added extras such as Parmesan or chilli, chopped herbs or just loads and loads of black pepper. All worked really well although I must admit the traditional plain batter is hard to beat.



Recipe - makes 8 large muffin size puddings

4 eggs
140g plain flour
200ml milk
salt and pepper

sunflower oil for cooking or dripping from the roast beef.

Added extras - choose 1 from the following suggestions
1 or 2 table freshly chopped herbs - thyme, chives, parsley
2 teaspoons horseradish sauce or whole grain mustard
1 or 2 teaspoons chilli flakes
2 tablespoons grated Parmesan

or try sweet ones for pudding to serve with warmed golden syrup and cream
add 2 tablespoons of caster sugar to the batter along with one of the following .......

2 teaspoons poppy seeds
zest of a lemon or orange
2 teaspoons vanilla essence
1 or 2 tablespoons flaked or ground almonds
1 or 2 tablespoons candy peel

I have probably brought the wrath of the whole of Yorkshire upon me now with these suggestions but all I can say is try them before commenting the sweet ones are especially yummy.....

Making them is easy. First pre-heat the oven to 230C/gas 8 and drizzle a little oil or dripping into the muffin tins. Once your oven is up to temperature pop them in to heat.

Grab a large mixing jug and add the flour. Make a well in the centre and crack in your eggs. Whisk the eggs together with a fork and slowly start to incorporate the flour. Once you have a smooth thick paste start to add your milk carry on beating until all the milk is added and your batter is lump free. Add a pinch of salt and any of the other suggested ingredients if you wish.

Remove the hot tins from the oven - the oil should be smoking - and pour the batter evenly into the tins. Place the tins back in the oven and leave them undisturbed for 20-25 minutes. they should have puffed up, browned and become light and airy.

Either serve immediately or cool and freeze.


Have a great weekend and why not make some Yorkshire puds on Sunday

Love Lizx

 Yorkshire Puds