Newest Review: ... them on top of the finished pudding. Like other members of my family we have a specially designated Yorkshire Pudding Tin as we do eat... more
Easy to make, cost effective and so much more tasty than shop bought
Member Name: redhead78
Date: 27/01/12, updated on 27/01/12 (302 review reads)
Advantages: Easy, economical, delicious
Now...where do I start with Yorkshire Pudding? Most people don't realise just how versatile a dish it is and generally just settle for having it as part of their Sunday Roast or maybe, occasionally, using it to make Toad in the Hole (no, I don't know why it's called that! I can't imagine it being half as scrummy were it made with toads rather than good old sausages!).
But if, like me, you're born and bred Yorkshire, you know that this delicious pudding can be used in many many ways! And, as it uses only the 4 basic ingredients (more can be added according to requirements/tastes...read on for more!) of plain flour, eggs, milk and water, it is a highly economical and filling dish. Apparently down South they eat Yorkshire Pudding on a plate with the rest of their roast dinners, but up North we traditionally have it as a starter on a Sunday and I'm reassured by my mum and grandad that this is because it was so cheap and filling, in the past they fed it to the family first in the hope that they wouldn't eat as much meat! Interesting little fact!
Anyway, back to the YP...personally the savoury version is my tried and tested favourite, but I know other people who make more than needed so that they can have it cold the next day covered in jam or syrup. I know...gross!! Although, I suppose when you think about it, it uses the same ingredients as pancakes so could really be eaten in the same way! All the same...I'll pass if you don't mind, and stick to my savoury!
So how versatile actually is it? What can you do with a YP? My favourite method (although it's not popular with my other half so I only ever have it when he's away!) is just to have a great big YP filled with gravy. Simple, quick and tasty. If money is tight the hubby doesn't object, however, to having the same but filling it with veg too.
As mentioned before, another popular way of using it is to stick some sausages into the batter and make toad-in-the hole. Paired with some mashed potatoes and seasonal veg it's a hearty, filling, warming winter meal. Other accompaniments we've tried it with are: chilli con carne, bolognaise, beef stew and chicken curry (honestly, it's gorgeous!).
So how do you make this pudding then? Some people like to make small ones so each person has their own little pudding, but I like to make a great big one and the following recipe is one I've adapted from a Mary Berry original, adding titbits of advice from my mum, cousin and grandad and also adding my own little touches...
6oz plain flour
3 eggs, beaten
heaped teaspoon mustard
oil for cooking
Put oven on to heat (about 190), pour a good helping of oil into an ovenproof dish (I use a 12x6 inch metal roasting dish - I would always recommend metal ones rather than ceramic), enough to coat the bottom of the dish. Put dish into oven to heat oil up while you prepare the batter.
Tip flour into a large bowl, add the eggs and a splash of the milk and whisk together until blended and smooth. Add rest of ingredients and whisk together thoroughly. Leave to stand whilst oven continues heating up (and use the time to prepare anything else you're having with it).
When the oil is very very hot take dish out of oven and QUICKLY add the batter and get it back into the oven (don't put it too close to the top of your oven because if yours is anything like mine it will rise loads, stick to the heating elements and set the smoke alarm off!!! Lesson learnt!). Cook for 45-50 minutes without opening the door...it's just like a cake, open the door during cooking and it will deflate and flollop!
If you're making toad in the hole, you're supposed to cook the sausages for 10 minutes in the roasting dish and then add the batter as normal, however, whenever I try it like this, it always ends up sticking to the bottom of the dish for some reason, so I've started just putting the sausages on a baking tray undernearth the YP in the oven, then plonking them on top of the finished pudding.
Like other members of my family we have a specially designated Yorkshire Pudding Tin as we do eat it regularly and the most valuable tip I've been given in regards to this is to never wash it! I know it doesn't sound particularly pleasant, but if you wash it after every use it makes the puddings stick. So, let it cool down and then give it a good wipe with either kitchen towel or a dry cloth and store for next time.
Anyway, there you go. My words of wisdom regarding the YP. I only thought to write this as my husband was away last night so what did I have for dinner? Yep...YP filled with gravy. So simple, yet so effective. AND it made enough for me to bring some cold for lunch today!
I suppose it really is true what a friend once said to me...You can take the girl out of Yorkshire, but you can't take the Yorkshire out of the girl :)
Summary: Yummy in my tummy
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