Posted by Marla
on October 13, 2009, 2:07 pm
71.2.71.71
ROD RECIPES 10/13/2009 National Yorkshire Pudding Day Sage Yorkshire Puddings
Yorkshire pudding is a British specialty. A batter, similar to that used for popovers, is poured into a shallow pan containing the fat from cooked roast beef, and cooked in the oven. Originally, the batter was placed in a pan beneath the roast to catch the drippings while it cooked.
One of the oldest recipes for Yorkshire pudding can be found in 'The Art of Cookery' by Hannah Glasse, first published in 1796.
sourceis Wikipedia
Sage Yorkshire Puddings
2 Eggs
Approx 180ml/6fl.oz. Milk
100g/4oz Plain Flour
½ level teasp Salt
1 heaped teasp Dried Sage
Vegetable Oil
1. Preheat the oven to 220C, 425F, Gas mark 7. Put enough vegetable oil in a shallow baking tin (approx 20cm x 25cm/ 8x10-inches) or a 4-hole Yorkshire Pudding tin or a 12-hole roasting tin to cover the base to a depth of approx 3mm/1/8 inch and place in the oven to get very hot.
2. Meanwhile, break the eggs into measuring jug, add enough milk to make it up to 300ml/10fl.oz. and whisk together.
3. Add the flour, salt and dried sage and whisk until very smooth with no lumps.
4. Carefully remove the tin(s) from the oven, making sure the fat is very hot and fill as follows:-
Large Yorkshire - pour the batter into the centre of the tin, filling to 2/3rds
4 hole tin - pour the batter into the centre of the holes, filling to 2/3rds
Popovers - pour the batter into the centre of the holes, filling to half
Return to the hot oven straight away and bake until well risen and golden as follows:-
Large Yorkshire - 30-40 minutes
4-hole individual Yorkshires - 20-25 minutes
Popovers - 15-20 minutes
source is recipes4us.co.uk
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