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Post by braided-rug on Mar 6, 2007 20:05:31 GMT 10
Yorkshire PuddingI like to make a single pudding in a big roasting tin, then slice it, rather than create individual Yorkshire puddings. It looks better and feels more generous. Ingredients: 250g plain flour 1 teaspoon salt 4 medium eggs, plus 2 egg yolks 300ml milk 300ml water 2 tablespoons olive oil Put all the ingredients except the oil in a food processor, with the plunger removed to help aeration, and pulse for about five 10-second bursts until you have a smooth batter. (Alternatively, put the flour and salt in a large bowl, beat in the eggs and yolks, then whisk in the combined milk and water by degrees, until you have a smooth batter.) Rest the batter for at least half an hour before making the pudding. At any rate, you should not put the pudding in the oven until you have removed the beef and set it to rest. This serves as an excellent way of ensuring you carry out this vital exercise of relaxing the meat. You can then turn up the oven, which may or may not still contain the roasting potatoes, to 220°C/Gas Mark 7. Choose a roasting tin or ovenproof dish about 40 x 25cm, pour in the olive oil and heat it in the oven for at least 5 minutes, and no less. (If a few drops of batter don’t sizzle when dropped in the tin, return it to the oven for another 5 minutes.) Pour the batter into the hot, sizzling tin, return it to the oven and leave for 12–15 minutes, until the pudding is well puffed up and golden brown. From: www.rivercottage.net/SeasonalRecipes/Default.aspx?artid=588&cid=152
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