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This Yorkshire favourite is a must with roast beef and gravy. In times of scarcity, it was
served with gravy before the meat course to fill everyone up. Makes 8.
2 large eggs
150g plain flour
400g milk
Salt and pepper
Lard, goose or duck fat, or oil for baking tin
1.
Pre-heat oven to 230 .
2. Mix eggs, flour, milk, salt and pepper 12 to 15 seconds / Speed 6. Check the
consistency: the batter should be the consistency of single cream. If it is too thick ,
add a little more milk and mix again a few seconds.
3. Place tins with 1/2 to 1 tsp fat in each muffin or Yorkshire pudding cup into the hot
oven until the fat is hot, about 5 minutes.
4. Carefully take hot tins out of the oven then pour in the batter and cook individual
puddings 15 to 20 minutes or one large pudding for 30 to 40 minutes until brown
and well risen.
5. Serve immediately with lots of gravy.
175g Water
310g Baking flour
20g Oil
15g Yeast
1 tsp. Salt
1.
Mix the water, oil and yeast for 2 minutes at 37°C and speed 2.
2. Add the flour and the tablespoon of salt and mix for 10 seconds at speed 6. Mix for
another 2 minutes at speed 10.
3. When this is finished, make sure that the dough does not stick to the walls of the
bowl. The perfect mixture has to be flexible and not too sticky.
4. If the mixture is sticky, then add a bit more flour.
5. On a floured surface knead the dough a bit to form a round shape that will be the
loaf of bread.
6. Brush with a bit of oil and sprinkle with some flour.
7. Place in a round baking tray, previously well-greased.
8. Make some light cuts in the dough.
9. Place in the oven without preheating at 220°C and cook for 40 minutes.
℃
84
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