Traditional Yorkshire Puddings
Yorkshire pudding was traditionally served before the roast beef to take the edge off the appetite and make the meat go further. Today it is often served as an accompaniment to the meat, it should be light, crisp and just slightly soft in the middle and is at its best straight from the oven.
If you are catering for more than two people then double the quantities shown below, the final consistancy of the mixture should be similar to evaporated milk, a thinnish creamy texture.
4 oz. Plain Flour
1/4 teaspoon salt
3 medium eggs
1/2 pint milk
2 tablespoons beef dripping (preferably from the roasting tin)
Lard or Cooking oil can be used, BUT to obtain the best results
beef dripping is the secret of success.
Also prepare a gravy from beef stock cubes and thinly sliced onions
Set the oven temperature to 425 degrees F or Gas mark 8.
Prepare the batter by placing the flour and salt into a large
Make a well in the centre of the flour and salt and break the eggs into this.
Using a wooden spoon or an electric whisk, beat the eggs and gradually
add the milk and water, incorporating the flour a little at a time to avoid a lumpy texture.
Beat until the batter is smooth and leave to stand in a refrigerator or
cool place for about one hour.
Place the beef dripping into a roasting tin 11 inches x 7 inch
and place in the oven until very hot, by which time the oven will have reached
the higher temperature.
Remove tin from the oven and pour the batter into the tin. Return to a high shelf in the oven and cook for approximately 25 minutes until risen, golden brown and crisp.
*Whilst the pudding
is cooking now is the time to prepare your onion gravy.
In a saucepan add a heaped tablespoon of cornflour and mix with a little water to a paste, gradually add more water until the required amount of gravy is reached.
Add four or five crumbled beef stock cubes, a dash of pepper,
thinly sliced onions, and if liked some sliced mushrooms
Bring the gravy gradually to the boil, stirring all the time to avoid creating lumps, set the pan to one side to keep on a low heat.
Cut into Yorkshire pudding in to squares and serve immediately
lashings of your best onion gravy
And this is how they should look!
Sticky Parkin is best kept in a tin for about a week before eating to allow it to become really moist; hence the name 'sticky'.
8 oz Flour
2 level teaspoons baking powder
1 level teaspoon ground cinnamon
1 heaped teaspoon ginger
8 oz medium Oatmeal
6 oz black treacle
4 oz margarine
6 oz soft brown sugar
1 egg, beaten
1/4 pint of Milk
Heat the oven to
350 degrees or Mark 4.
Grease and line with greaseproof paper the base and sides of a 9 inch square cake tin. Sieve the flour, baking powder, ginger and cinnamon into a large bowl and stir in the oatmeal.
Put the treacle, margarine and soft brown sugar into a pan over a low heat and stir occasionally until the margarine has just melted. Make a well in the centre of the dry ingredients and gradually add the treacle mixture and then the egg and milk.
Beat well until smooth. Pour into the tin and place in the oven for approximately one hour. Cool slightly in the tin and then turn onto a wire rack. Store in an airtight tin. Serve on its own or with butter.
BARNSLEY CHOPS WITH REDCURRANT SAUCE
2 lamb chop per person,
cut from the centre of the loin across both chops thus ending up with a butterfly
Oil for brushing.
4 tablespoons redcurrant jelly
1 wine glass port.
Prepare the sauce by
melting the jelly in a small pan. Add the port and bring to the boil. Boil
for 5 minutes, reduce the heat and keep warm to serve with the lamb. Cook
the lamb by brushing the chops with oil and grilling for 8-9 minutes turning
The chops should be well browned on the outside and slightly pink inside.
Serve hot with the sauce.
Toad-in-the-Hold with Onion Gravy
1.lb Pork Sausages
4 tablespoons beef dripping
2 medium onions, skinned and sliced
1 tablespoon flour
1/2-3/4 pint beef stock
1/2 level teaspon salt
1/4 pint milk
1/4 pint water.
Batter: Put the flour and salt into a large bowl, make a well and add the egg. Whisk, gradually adding milk and water and drawing in the flour. Beat until smooth. Leave batter to stand for at least 30 minutes. Set oven to 425 deg F or Mark 7.
Put half the dripping into a small roasting pan and place in oven until hot. Place sausages inn the hot fat and return to oven for further 5 minutes. Pour batter over the sausages and cook for 40 minutes until well risen and golden brown. While Toad-in-the-Hole is cooking prepare the gravy.
Put the remaining dripping into a saucepan, add onions and cook gently until soft. Stir in the flour and cook until lightly browned. Remove from heat and gradually add beef stock, stirring well. Return to heat and bring to the boil. Simmer for 10 minutes and serve hot with the Toad-in-the-Hole.
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Date Last Modified: 09/07/2009