Food ‘n Drink

Welcome to Food 'n Drink, a personal site about food, drink, cooking and basic gardening / grow your own. Born out of a love of food, I hope this site has something for everyone.

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Yorkshire Puddings

What’s so good about Yorkshire Puddings? In fact what are Yorkshire Puddings (for the benefit of any non British visitors). Yorkshire puddings are made from a simple batter, and cooked in the oven. They traditionally go with Roast Beef (are fantastic for soaking up gravy), and another meal they are always used in has Sausages cooked in the batter (Toad in the Hole - no toads involved though).

The batter for yorkshire puddings is savoury and contains no sugar. However the great thing about this batter is that if (and that’s a big if) any batter is left, it can be used to make pancakes and have sweet goodness added to it afterwards! This is the simplest recipe I know of and so flexible.

Need:
300ml/0.5 Pint of Milk (Skimmed for healthiness)
1 egg
Plain flour - just keep adding until a slightly thick consistency
Oil for cooking (aim for Avocado or Olive Oil for the healthier option)

Beat the egg in a jug and add the milk. Then start adding and whisking the flour in until it’s of a slightly thick consistency (still runny but the thickness of a typical pouring sauce). Preheat your oven to 230 degs Celcius and when heated place in a cake tin (the one that makes 12 little cakes) a teaspoon of oil per well. Place the cake tin in the oven for 10 minutes. Take back out, put in enough batter to reach the brim of each well (is usually just enough for 12 puddings) and then put back in the oven for 12 minutes or until slightly brown.

This method, of using a cake tin, makes the lightest puddings I know of. You can make bigger ones using a proper yorkshire pudding tin, or one complete whole one however I find that the edges get too overdone to ensure the middle is cooked.

For the pancakes just heat up a frying pan to a low-medium heat. Add in a little oil or butter and pour a small amount of batter into the pan (depending on the thickness you want). Cook for about 1-2 minutes on either side (go on try flipping it over!) and serve with icecream, syrup, honey, sugar, lemon juice, jam, or whatever takes your fancy.

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