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Фотокулинар »   Recipes Builder »   YORKSHIRE PUDDING
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YORKSHIRE PUDDING - Йоркширский пудинг

1 cup flour
1 cup milk
1/2 teaspoon salt
2 eggs
Put flour, salt, milk and eggs together in a bowl. Beat well with a rotary egg-beater. Pour drippings to the depth of one inch into a shallow pan. Have the drippings hot and pour in the mixture quickly. Bake for one-half hour in a hot oven (400 -42 5 F.). The pudding may then be placed under the trivet that holds the roast beef and left for about fifteen minutes to catch the gravy that flows from the roast. If a trivet is not used, cut the pudding into squares and lay them around the roast in the pan. Serve the pudding with the beef.


¼ flour
Pinch of salt
1 or 2 eggs
½ pint milk
2 oz dripping

Mix the flour and salt in a bowl, add the eggs and milk gradually, and beat to a smooth batter. Allow to stand in a cool place for an hour, or as long as possible. Have the dripping very hot in a Yorkshire pudding tin, pour in the batter, and bake for 30 minutes in the middle of a moderately hot oven (Gas Mark 6, 400˚F), or in a drip pand with complete meals.
(Source: School Dinners, by Linda Sonntag, Sidgwick & Jackson Limited, 1988)

Yorkshire Pudding - video recipe from Granma Hetty Pullan, aged 97

Delia Smith Recipe

3 oz (75 g) plain flour
1 egg
3 fl oz (75 ml) milk

Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you're ready to cook the pudding. About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest). The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness.

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