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posted
Have you heard of Yorkshire Puddings If you have'nt it sounds like a Dessert but it isn't. This is a tradional English recipe. Served with Roast beef and vegetables.
100gms (4oz) Flour (self raising) pinch of salt 1 egg 300ml (1/2 pint) fresh milk 40g (1 1/2oz) butter
Sift flour and salt into a bowl. Break in egg. Gradually add half the milk, beating to form a smooth batter. Pour in remaining milk and beat until quite smooth. Pre-oven to 220 0c (425 oF) Mark 7. Put butter into a 25.5x30.5 cm (10x12inch) baking tin. Heat for 10 mins or until a faint haze just appears. (Alternatively for smaller Yorkshire puddings place butter in a 12 section bun tin). Pour in batter. Bake just above centre of oven for 40-45 minutes. (for smaller puddings bake for 15-20 minutes).
bbbbbbbbb "Knowledge speaks, but wisdom listens".
From: Manchester. England | Registered: Oct 2004
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posted
Hi, a long time ago, l mentioned in the forum about Yorkshire pudding's, and was met with "What sort of pudding" Hope you enjoy them, us from over the pond, well they are a traditional part of our diet. As a cook would love to put recipies on the forum, when l have tried, have to explain so much, lose heart. Where did you get the recipe from, am interested.
Doreen.
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From: england | Registered: Jan 2004
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posted
Being an English family we eat Yorkshire Pudding a good bit over here....Soooooooo good--and nice and light and airy! Glad you shared the recipe so others over here can try it!
I remember when I was a little girl we'd eat black pudding......you should see my friends reactions when I tell them what it is.....LOL
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loz's blog
From: Beautiful Western Maryland...zone 6 | Registered: May 2003
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posted
I usually pour the Yorkshire pudding in the pan drippings after I've pulled out the roast. Love it that way. The recipe is very similar to the popover recipe that a love having for breakfast. Not that I'm a butter freak or anything lol.
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From: triangle, virginia | Registered: Mar 2005
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posted
Don't just keep the yorkies for beef dinners guys- it's gorgeous with roast chicken as well - or lamb come to thin of it (LOL). Every so often I make great big ones in sponge tins and fill them with sausages and onion gravy. Oh bliss - it's no wonder I'm as big as a house!!
From: Wales | Registered: Jul 2005
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I should have said cake tin. I only ever cook Victoria sponges in mine - hence "sponge tin". Mine are about 9" with removable bottoms which means the yorkies are easy to get out without breaking them. Yummy yummy!
From: Wales | Registered: Jul 2005
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posted
I'm not a huge baker, *actually I am so lacking talent when it comes to dough products..*
but would one of those be considered a "cheese cake pan" like.... where you have to clip on the sides of the pan to the bottom.. then when the cheese cake is done, you un~clip it?????
If it is, then I know exactly what you mean....
but you've got me curious again...
quote: Victoria sponges
What are those???????
bbbbbbbbb Weezie
Don't forget to be kind to strangers. For some who have done this have entertained angels without realizing it. - Bible - Hebrews 13:2
posted
Yes, sounds like a cheescake pan is the right thing.
Victoria sponges - um.... Ordinary sponge cakes:
6oz sugar 6 oz hard margarine 8 oz self raising flour 2 eggs milk
Beat the sugar and marge together until they're creamy. Add the eggs and a drop of milk and beat. Add the flour a little at a time and beat it into the mixture, adding milk to get a nice consistency (when the mixture just drops off a spoon). Spread the mixture equally into two buttered 9" cake tins and bake for approx 20 minutes at Gas Mk 4 (160c). Et voila - victoria sponges!!
Spread some jam or buttercream on one sponge and sandwich it between the two sponges.
Right, I've made myself hungry now so I'm off to do some baking . . . . . . (exits stage left licking lips and drooling)
Skywise
From: Wales | Registered: Jul 2005
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