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TRADITIONAL YORKSHIRE PUDDING RECIPE

My parents were both Yorkshire born and bred, we came out to South Africa when I was 4 years old.

Throughout my childhood we always had Yorkshire Puddings with the Sunday roast, sometimes followed with them spread with jam as a dessert

It's the only pudding I've ever had that can be eaten as a starter, as part of the main meal and as a dessert spread with jam

My mother was quite proud of her Yorkshire Puddings they always came out tremendously well

There's only one group that's more careful [tight-fisted] with money than the Scots and that's Yorkshire men.

When times were hard [and aren't they always?] Yorkshire pudding was served before the Sunday roast and family members and guests were urged to eat up with the injuction

"Them as eats most pud gets most meat"

Hoping of course that bellies would be filled with cheap Yorkshire pudding meaning less meat was eaten.

Pudding Ingredients

5 oz [150g] plain flour
¼ tsp salt
1 egg large
1 cup milk
4 tbsp [60ml] cold water
2 tbsp lard, [or beef dripping, if you're doing a roast]

Making the Yorkshire Pudding

Sift the flour and salt into a mixing bowl

Make a hollow in the center and break the egg into it

Add a small amount of the milk and stir in the flour from the sides, gradually

Add more milk as it becomes necessary, until all the flour is combined and all the milk is used

Add the water a tbsp at a time beating well after each addition

Beat well for about 5 minutes

Cover the bowl and refrigerate for 1 hour

Preheat the oven to 400oF [200oC]

Remove the batter from the fridge

Put the dripping into each cup of a Yorkshire pudding or patty tin

Place the pudding tin in the oven on the top shelf, leave for +/- 8 minutes until the dripping is smoking

Remove the pudding tin from the oven and quickly pour the pudding mixture into each individual pan

Take care not to overfill the pans

Return to the oven, on the middle shelf and cook for about 5 minutes

Reduce the temperature to 370oF [190oC]

Continue baking for a further 10 minutes

Serve the Yorkshire Puddings hot either before the main course, with the roast, or cold, spread with apricot or strawberry jam for dessert

Made properly there's nothing to beat a good Yorkshire Pudding with the Sunday roast

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