Recipe Mama

Yorkshire Pudding November 16, 2008

Filed under: Extras & Side Dishes — obsidian @ 1:23 pm

This is a savoury cake/pudding thing that is FANTASTIC with roast dinners (Ok.. slightly biased due to mum being English and it being considered just as important as meat in a roast to us… but still….). When I make them, I make them in muffin tins, and each person gets 2 or so little muffin type “Puds” with their meal. You can also bake it in a big dish and cut it into squares to serve. Lovely with Hot Gravy and mint sauce on top… Its really easy to remember, because its one of everything! (Even I can remember it – and that’s saying something)

1 Cup Plain Flour (you can use self raising for a lighter version)
1 Cup Milk
1 Egg
Pinch Salt

1). Beat Flour, Milk, Egg and Salt together until smooth. They suggest leaving this in the fridge for 30 mins before using it, but if you can’t then it still works ok.
2). Use spray oil, or a little drop of oil in each Muffin tin, or in the try you are going to cook the Pudding in. (The traditional way is to pour some oil in the pan, put it in the oven to heat it, and then pour the batter into the hot oil so it coats the outside of the pudding, but that uses more oil)
3). Pour the Pudding batter into the tray. Remember it will rise, so leave space for it to do so (It will rise about half).
4). Bake this until golden brown (about 15-20 mins). Serve hot with your roast or whatever you are having.


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