Meal Size's at Restaraunts.

[EtchedPixels]

One of our restaurants does cockles and laverbread in a Yorkshire pudding.. awesome starter

[MikeDunn]

Ingredients
•   4oz/ 115g flour
•   ½ pint/ 275ml milk or half milk, half water

Preparation method
1.   Mix together the eggs, flour and a pinch of salt.
2.   Add the milk, stirring constantly (use an electric beater/ whisk), until you have a runny batter.

Having just made the batter (under SWMBO's eye  ) can I offer an alternative to the above items ?  One that works for us (IIRC, it's also used by the Domestic Goddess herself, so you know it's good    )

We use 200g of plain flour and 1 pint of milk (or 50% milk/50% water, your choice); still 2 eggs, but we do get really really large ones from the farm down the road !  In addition, we mix the milk, flour & salt first, THEN add the eggs a little later & mix again ...

We get a good dozen puds from this (in the right-size tray, of course), and unless the eggs aren't as fresh as they normally are or the flour is old they rise like community housing blocks in the 60's 

Gorgeous !

Mike

[MinZaPint]

Thanks guys, didn't get any Yorkie puds today and now I'm starving!

[Sprintex]

I can make a decent Yorkshire pudding even though I'm from Kent.

What's that got to do with it, I'm from North London and I can make them too 

The secret is keeping the roasting tin really hot when you take it out of the oven to pour the mixture in.

Absolutely correct  St Delia actually advises that you take the tin from the oven when the fat is smoking-hot and place it on the gas ring to KEEP it hot while you pour the batter in - if it doesn't sizzle when it hits the fat it ain't hot enough and soggy puddings will ensue


Paul