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AlanHo

Perfect Yorkshire Puddings

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Why do people buy frozen packs of Aunt Bessy's Yorkshire puddings when it is so easy to make your own. 

 

We had a roast beef lunch at some friends last Sunday and everything about the meal was lovely - except for the Yorkshire Puddings. They were flat and doughy.

 

Our host recognised that the Y.P's were less than perfect and asked how others got on with cooking them.

 

I took my life in my hands and explained that she had used too much flour in the mixture and not enough milk.

 

My method is to use a crystal wine glass as a measure. I break two eggs into the glass and note on the cut glass pattern how much they fill the glass. I then pour the eggs into a mixing bowl and whisk the eggs thoroughly.

 

Next - I take a second identical glass and fill it to the same level with sieved plain flour. I add the flour to the eggs and whisk to a smooth paste.

 

Next - measure into one of the glasses the same, (or slightly more), semi-skimmed milk and add it to the mixing bowl gradually - whilst whisking constantly to get a thin and lump-free mixture. It will be the consistency of thin single cream

 

Meanwhile, fill each cup in the tray almost 1/3 full with sunflower oil and preheat it in an oven heated to 220 degrees C. Now pour the YP mixture into each section almost full and quickly pop it back into into the oven to cook until the YP's are golden coloured and crisp. Do not open the oven while they are cooking.

 

Note : I do not accept responsibility for the roof of the oven being damaged by the YP's as they rise.

 

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The traditional method many years ago when people couldn’t afford too much meat, was to cook the meat on a spit with the pudding underneath, and the fat dropped into the pudding cooking it. The pudding would be eaten first, so that they didn’t want too much expensive meat.

 

https://en.m.wikipedia.org/wiki/Yorkshire_pudding

 

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