I'm
not going to recite the lunch menu. I am however going to mention a
crucial part of probably the most famous marriage of all - Roast beef
and Yorkshire pudding. Lots of people struggle with it and resort to
ready-made versions or buy a ready-made batter mix. There's nothing
wrong with either but I would be remiss if I didn't give you my two
pennyworth.
I've
used the following version for a long while and, pardon the pun, “if
it ain't broke don't fix it”. It's by Barney
Desmazery and came from Good Food magazine, February 2009.
Makes
8 large or 24 small puddings
with
tins to fit your choice
140g
plain flour
4
eggs
200ml
milk
salt
and pepper
vegetable
or sunflower oil to drizzle
into
the tins
Heat
the oven to 230c/210fan/Gas 8 – in other words very hot! Place the
tin(s) in the oven to heat through.
To
make the batter tip the flour into a large mixing bowl and beat in
the eggs until smooth. Add the milk gradually and beat until lump
free. Season with salt and pepper. Pour the batter into a jug then
remove the hot tins from the oven. Pour the batter into the holes.
Place the tin(s) back into the oven and leave completely alone for
20/25 minutes until they have puffed up and browned. Serve
immediately.
My two pennyworth
Any leftovers – I know, very funny – freeze them when they've
cooled – will keep for one month. Pop straight from the freezer
into a pre-heated oven, as above, for 5 minutes.
An individual muffin tin works really well for deeper, larger
puddings.
I make my batter first thing in the morning, to use later in the
day. I keep it fridged and remove so that it can reach room
temperature before cooking - stir before use.
This recipe never fails – just make sure you set your timer and
resist the urge to open the oven door!
P.s. Memory Lane - my Dad never ate Yorkshire pudding with meat –
he loved it for afters drizzled with either jam or golden syrup – a
habit leftover from when there wasn't enough meat to go round.
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