Yorkshire Pud Success!!

This weekend was the first in December & to help to get into the spirit, it was also the Hither Green Christmas fair. It was a good turn out this year, with lots of little stalls, local school kids singing carols & German Sausage stand (not overly xmas, but tasty even so). Ha :O) they even had badges!!

One of my buys from the stalls... found it quite amusing as it is a saying my mum has always used.

Pete was ill this weekend, a bad case of 'man-flu + hangover'. As he is usually the one who cooks Sunday Roast, it was down to me to sort out.
I've always loved cooking, but have steared clear of doing Sunday roasts. So many things you have to cook to be ready at the same time = easy disaster!

The menu was: Roast Peppered Beef, honey roast veggies, sprouts, gravy & Yorkshire pud. Great yorkshire pud!?!?! Have tried it before and had ended up with a greasy spare tire, not good :O(
After failing at yorkshire pud to many times, I asked a few friends for advice.. Mrs Joanne Bouwens came to my rescue, with this brilliant recipe!! Thanks Jo x

Here were the results:
Just before the hot gravy was poured on top, at which point stopped taking photos & got stuck in!Here is the recipe Jo sent me, I think it was from a Jamie oliver recipe;

Makes 8-10 Yorkshire Pudding

1/2 pint (285 millilitres) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil
  1. Preheat oven to 450 degrees F.
  2. Mix the batter ingredients together. Let rest for 10 minutes
  3. Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimetre) of oil in each section.
  4. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

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