Ostensibly a batter, it is quite remarkable what the contribution of a tray (or two) of yorkshire puddings will make to a succulent roast of beef – with all of the usual trimmings alongside.
In response to a carnivorously deprived teen, recently returned from a Fijian school trip, having existed largely on noodles and yam for two weeks – roast beef became the order of the day. To accompany it, without question, a mountain of yorkshire puddings.
Of the selection of roasted proteins, beef was my childhood favorite, as I grew up with a mother who would never consider serving it without yorkshire pudding. This culinary custom stemmed even further back to my grandmother, who turned out roast beef from a wood stove – her pudding rising to high peaks from the intense heat at the top of the oven (and I’m sure the eggs laid by the backyard chooks were also a contributing factor). She produced hers in a large oven tray and sliced it into wedges, whereas ours have evolved into puffy puds by pouring the mix into cake pans.
I use my old patty pans (which due to age and overuse are far too unsightly to photograph), but the current ones are fine. Big texas muffin tins will work, but you will need to fill them with extra oil and the batter won’t stretch very far. Look for the old patty tins – raid a relative’s kitchen cupboard – I’m sure thousands are out there waiting for their second life.
1 cup plain flour
1 cup (or so) of milk
- Pre heat oven to 190 degrees celsius.
- Sift flour and salt into mixing bowl.
- Make a well in the centre and break in the eggs.
- Beat until egg is mixed in (all thick and lumpy).
- Gradually add milk, beating with a wooden spoon until lump free and is of pancake batter consistency. You may or may not need all of the milk. Let stand for the afternoon.
- Fill patty cake pans with 11/2 tspns olive oil. Place cake pans in the oven so oil is hot (10 minutes).
- Ladle batter into heated pans and bake in the oven for 10-15 minutes until risen and brown.
- Serve immediately smothered in gravy. Makes about 12.
2 thoughts on “Pud”
Plain and simple and delicious. Thank you so much for sharing! I cannot wait to have some of this! I really enjoy your blog.
Well enjoy and hopefully it will become a tradition for your roasts as well!