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Wednesday, 29 February 2012

Yorky Pud's

These were baked in a muffin tin, came out huge
Who doesn't love a Yorkshire pud? But yet again this easy roast dinner accompaniment has been taken over by the frozen food section in the local supermarket. Easy to open a packet & shove them in the oven for a dinky pud to add to your plate. Very convenient, yes but as good as homemade, no way!
So here we are in Bulgaria with no convenient frozen packs & thank God for that :-)
I can't help but love these little puddings, with roast dinners, I also serve them up with sausages, pork chops, pot roast & filled with mince. Just on their own with gravy is lovely too, in fact anything you serve with veg & gravy :-D
I used to make them years ago then running my own business not getting home till 7.30pm 6 days a week I turned to convenient foods. Its easy to get used to second best when you are busy.
Being in Bulgaria living a country lifestyle means more time & enjoyment in the kitchen. Now this recipe is not for all you wonderful cooks out there its for us normals who need reminding of real food that doesn't come ready made from the freezer :-)

3 Eggs, whisked.
115g Plain flour.
Couple of grinds of, sea or rock Salt.
285g Milk, semi skimmed.
Oil for each mould (1 tbsp each)
Pinch Mustard powder
Whisk everything together & stand for 30 mins.
Pre heat the oven to 220c. Heat the oil in the tins for 5 mins till very hot & spitting.
Spoon the mixture very quickly into the oil, as you want the oil to be really very hot for all of them. Place quickly in the oven & cook for 15 mins.
I use a processor to mix mine now as my hands are not good enough & I can't get a big enough rise, but you can use a balloon whisk by hand or if you have good wrists a fork ;-D If you do mix by hand...... Mix the eggs into the flour then add the milk, salt & mustard & beat until smooth with no lumps.


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