Friday, 4 March 2016


“On the Continent people have good food; in England people have good table manners.” - George Mikes

The recipe today is for something my mother makes with the Sunday Roast. It is a traditional English recipe, but that’s because my mother has quite a cosmopolitan cuisine and she is very eclectic choosing what she likes best from each country.

Yorkshire Puddings
1 cup beaten egg
1/2 cup plain flour
1/2 cup self-raising flour
1⁄2 cup milk
1⁄2 cup water
salt and pepper
1/2 tsp ground cardamon
2 tablespoon vegetable oil

Place the flours and seasonings into a large bowl. Make a hollow in the centre and add the beaten eggs little by little, mixing to incorporate. Add the water and milk mixture gradually and whisk after each addition. Keep whisking until all the liquids have been added. The batter may still be lumpy but this does not really matter. Cover and leave to rest for up to 1 hour.
Preheat your oven to 240˚C. Pour a little oil into Yorkshire pudding tins (large muffin tins can be used). Put the tins into the pre-heated oven about 5 minutes before you want to cook the Yorkshire Puddings.
Just before cooking, whisk thoroughly again to break down any lumps and to aerate the mixture. Carefully take out the tins. Pour the batter into the tins and immediately return to the oven. Cook for about 20 minutes until well risen and golden brown. Don’t open the oven in the first 10-15 minutes or the puddings will be ruined! If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly. Traditionally served with roast beef and lots of gravy.

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