Wednesday, 15 February 2012

A Rendezvous With A Modern Yorkshire Pudding

Well-risen Yorkshire Pudding
Not so traditional addition : fresh thyme and cayenne pepper
Well mixed batter
Pour the batter into hot sizzling oil
Enormous well-risen Yorkshire pudding
Roast beef with roast potatoes,  Yorkshire pudding
and lashings of gravy

This is NOT a traditional Yorkshire pudding....oh no! I shall confess before any purist start rolling their eyes back and shaking their heads. Yorkshire pudding do no contain fresh thyme or cayenne pepper, yet this concoction of mine do. Yorkshire pudding were traditionally made with beef dripping and were invented to act as a vessel for the good older roast beef. Accompanied by lashings of gravy, the idea was that it fills you up and thus make the roast beef goes even further. However, I do think this side-kick deserves so much more. With this modern twist, you not only get this light, crispy puff pudding, you also get this wonderfully perfumed and spicy kick with each bite.

So while this may not be a conventional Yorkshire pudding, it is nonetheless a jolly good match for the King of Sunday Roast. I will not dare to dream of making my roast beef without this delectable puffy treats.

(Makes 6-8)


Ingredients


150g plain flour
300ml full fat milk
2 free range eggs plus 1 egg white
1 tbsp fresh thyme
1 tsp cayenne pepper
sea salt and freshly ground black pepper
sunflower or vegetable oil


Method


To make the batter, sift the flour into a large bowl. Add the eggs and egg white and slowly whisk in the milk. Add the thyme, cayenne pepper and season with salt and pepper. Whisk until smooth. This can now be set aside to rest for at least 30 minutes. Longer if you've got the time as this will produce a much lighter batter. Re-whisk the batter just before cooking  until you get a smooth consistency.


Preheat the oven to 220°C. Fill the individual Yorkshire or muffin pudding tin with a tablespoon of oil. Place in the oven to heat until almost smoking. Pour the smooth batter carefully and evenly into the holes until almost full. Immediately place the tin back into the oven and bake for 25-30 minutes, until the puddings have puffed up and crispen.


Serves alongside a Sunday Roast with lots of gravy.











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