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Yorkshire puddings


malkiserow
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The RSC Yorkshire Pudding

 

Ingredients

 

Tablespoon and a half of plain flour

 

1 egg

 

Half milk, half water to make a thin batter

 

Half a teaspoon of salt.

 

Method

 

Put flour in a bowl, make a well in the middle, add the egg, stir until the two are combined then start gradually adding the milk and water combining as you go.

 

Add the liquid until the batter is a smooth and thin consistency.

 

Stir in half teaspoon of salt and leave to stand for 10 minutes

 

Put beef dripping into Yorkshire pudding tins or into one large tin but don't use too much fat.

 

Put into hot oven until the fat starts to smoke.

 

Give the batter a final stir and pour into the tin or tins.

 

Place in hot oven until well risen - should take 10 to 15 minutes.

 

Serve

 

 

NB: When the batter is made it must not be placed in the fridge but be kept at room temperature

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I have offen wonder what would happen if you put baking powder in .

But have never been brave enough to try .

As in my house if if i was to dish up the roast with no pudds

Well i might as well have my suitcase packed. And be waiting for the taxi.

 

My pudds are ok (apart from the ones i made in Canada :good: )

But how do you get then to stand up like the chiefs hat.

xxxxSuzy

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