Sunday, 29 June 2008

Yorkshire Puddings

For the kids: scrambled eggs; bread and marmalade
For me: same smoothie as yesterday, with a spoonful of coconut oil added

Coconut chicken soup


Roast beef, sweetcorn, cabbage, gravy and Yorkshire puddings

Soaked flour Yorkshire puddings
1 cup freshly ground wheat flour
1 cup buttermilk, yogurt, kefir or water with 2 tbsp lemon juice or vinegar added
4 eggs
Pinch salt
1/3 cup beef dripping or suet

Combine the flour with the soaking medium of your choice. Soak for 12 -24 hours. Then add the beaten eggs and salt and mix well. Put the fat into yorkshire pudding tins (you can also make mini ones in cupcake tins, or large ones in cake tins) and heat it in a hot oven until sizzling hot. Then pour in the batter (fill about 1/2 way) and bake until puffed and brown.
I usually make about half the batter like this, then make half after dinner as a pudding. Traditionally it is spread with jam. I made it today with 1/2 a cup of raspberries mixed into the batter with a pinch of muscovado sugar and served it with ice cream.

No comments: